Get the recipe: Chef Angela's Sweet Potato Flatbread
Sweet Potato Flat bread
by Chef Angela of Deliciousness In Your Mouth Catering Co.
// Wine pairing suggestion: Flat bread and Andrea Alta Langa
A traditionelle method sparkling wine made like champagne with notes of bread that would pair nicely with an interesting bread like this for an easy happy hour snack with friends. //
Makes 6 to 8 6-inch flat breads
Ingredients:
1 Medium Sweet Potato
⅔Cups gluten free flour
⅓Cups coconut flour
¼ Teaspoon of each: garlic powder, onion powder, cumin
A pinch of black cracked pepper and salt
½ Teaspoon chopped fresh rosemary
Boil or steam a medium sized sweet potato with skin on.
When it is fork tender remove from heat and let cool until you can touch it and then peel it. Once it is peeled, mash it up in a bowl. If it has lost most of its heat then heat it up again in the microwave or in a pot on the stove. (For best results you need the sweet potato to be hot.)
In a bowl add hot mashed sweet potato and a ¼ teaspoon of each of the following: sea salt, garlic power, onion powder, cumin and a pinch of black cracked pepper. Option: Add freshly chopped rosemary (Please note that all seasonings can be adjusted to your taste and liking).
In another bowl mix ⅔ cups of gluten free flour and ⅓ cup of coconut flower. You will have 1 cup of flour total. Add the ⅔ cup of the flour mixture to the seasoned mashed sweet potato.
Begin to mix together with your hands until a dough starts to form. If the dough is still too wet continue to add the other ⅓ cup of the flour mixture to it. Try not to over work the dough or add too much flour. Doing either one of these will cause the flat bread to be stiff.
Once the dough is formed dust your work surface with flour. Also keep a little in a bowl next to you to put some on your hands and to add a little as you need more.
Roll the dough into a log shape. Then cut in half and cut each half in half. This should give you about 6 pieces. If you want them bigger, then cut the pieces larger.
Roll each piece into a ball and flatten it a bit. Then dust it with a bit a flour and place it under a damp tea towel to prevent it from drying out.
Then take one flattened ball and roll it out with a rolling pin into a thin flat circle. If it starts to stick, dust it with a bit of flour. You can also roll it between 2 pieces of slightly oiled parchment paper or plastic wrap.
Place a nonstick frying pan over medium to low heat with about a tablespoon of olive oil or any oil you prefer. Then remove flatbread from parchment paper and place in the pan.
Heat each side for about 2 to 3 minutes. It may puff up-indicating that the insides are cooking and it may get a bit brown as the natural sugars from the sweet potato caramelizes.
When done place under a tea towel to keep moist.
Mix cracked fresh pepper and salt with some Extra Virgin Olive Oil. Drizzle on top of flatbread and enjoy!
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