Sweet Potato & Garlic Flatbread
Ingredients
- 150 g of cooked sweet potato
- 150 g of self raising flour (can sub with plain flour, oat flour, or spelt flour and 1.5 tsps of baking powder)
- 1 tsp of garlic powder
- 2 Tbsp of olive oil
Instructions
- Add the cooked sweet potato (we use leftover steamed, but roasted also works) to a large bowl and mash with a fork to remove lumps.
- Add all of the remaining ingredients and stir to combine, then use your hands to combine into a large dough ball.
- Split the dough into four balls, then roll each one out on a floured surface, around 0.5cms in thickness.
- Heat a frying pan over medium-high heat with a little olive oil spray, then cook one flatbread at a time for 2-3 minutes on each side.
- Enjoy!
Notes
We like this served with curry, hummus, or on its own. You can make this without the garlic to use in a sweet way also.
Store on the bench for 2 days, fridge for 5, or freeze for up to 2 months.