Makes: 4 flatbreads
1 large sweet potato (about 1 lb)
3/4 tsp salt
freshly ground black pepper
1/2 T cumin seeds
1/2 cup all-purpose flour, plus extra for dusting
1-1/2 tsp canola or other neutral oil
- Scrub sweet potato well, then poke all over, about a dozen times, with the tines of a fork.
- Microwave on high power until completely soft, about 4 to 6 minutes. Allow to cool until cool enough to handle, about 15 to 20 minutes.
- While sweet potato is cooling, toast cumin seeds in a small frying pan over medium heat until fragrant, moving constantly, about 30 seconds. Remove from heat.
- When sweet potato is cool enough, remove skin with your hands, then break into large chunks into a medium mixing bowl. Use the fork or a potato masher to mash completely.
- Add salt, pepper, and toasted cumin seeds to the mashed sweet potato in the bowl, and stir to combine. Adjust salt to taste.
- Add flour to the mixture, stirring first with the fork and then combining with your hands until you have a workable but still slightly sticky dough.
- Dust a surface with flour, and turn your dough onto the surface. Dust with flour, then divide into 4 balls. Rest for 5 minutes, then use your hands to flatten each into 4-5 inch circles.
- Heat oil in a large frying pan or griddle, ideally a 12 inch cast iron skillet, over medium high heat. Dust off any excess flour, then cook each flatbread individually for about 60-90 seconds on each side, until you have some charred spots on each side. Serve hot with desired fillings.
-Indian: use these as roti for any curries of your choice
-Mexican: use these as tortillas with beans, taco or fajita fillings of your choice
-Spanish-ish: top with chickpeas spiced with pimenton and garlic, kale with onions and garlic, and a simple cucumber salad
Thanks for coming by! Inspired?
Cookbook coming March 2021! Spicebox Kitchen, Hachette.
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