Sweet Potato Flat Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup Sweet potato, boiled, without salt 1 cup Flour, white 1/4 tsp salt (optional)
Boil a sweet potato for about 45 min or until soft.
Let cool until you can remove skin without burning yourself.
Mash the sweet potato
Add 1 cup sweet potato with 1 cup flour and mix. Salt is optional.
Spread flour on a flat surface and form sweet potato dough into a log. Split into 6 even pieces and roll into balls. Roll the balls into thin oblong pieces. You may have to add some flour if the dough is too wet.
Cook on a hot flat tortilla griddle or large skillet. I use a seasoned cast iron tortilla griddle that is lightly oiled beforehand.
This can produce some smoke from the high temps and the flour. Cook flatbread pieces until they are crisp but not too dry. Flip and do both sides. They will cook quickly depending on the heat of your cooking surface. The bread will spot and may form air bubbles.
Serving Size: Makes 6 flatbreads
Let cool until you can remove skin without burning yourself.
Mash the sweet potato
Add 1 cup sweet potato with 1 cup flour and mix. Salt is optional.
Spread flour on a flat surface and form sweet potato dough into a log. Split into 6 even pieces and roll into balls. Roll the balls into thin oblong pieces. You may have to add some flour if the dough is too wet.
Cook on a hot flat tortilla griddle or large skillet. I use a seasoned cast iron tortilla griddle that is lightly oiled beforehand.
This can produce some smoke from the high temps and the flour. Cook flatbread pieces until they are crisp but not too dry. Flip and do both sides. They will cook quickly depending on the heat of your cooking surface. The bread will spot and may form air bubbles.
Serving Size: Makes 6 flatbreads
Nutritional Info Amount Per Serving
- Calories: 105.8
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 12.4 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 1.7 g
- Protein: 2.8 g
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