Whole Wheat Sweet Potato Flatbreads

These simple sweet potato delights occupy a spot on the quickbread spectrum somewhere between a cracker and a rather dense flatbread, but with a wonderful flaky interior. Ideal for dipping into spreads or curries too, they were on the menu with some spicy hummus. Roasted sweet potato and a hint of Indian spices elevate these to one of my new favorite savory flatbreads. They are baked too, so no need to hover over a hot skillet cooking up each round individually. Especially if you roast the sweet potato beforehand, these are easy to make and take very little time to come together. A cross between a roti and a paratha? You decide. Toss in your favorite spices or seeds or keep it simple with minimal seasoning — either way enjoy as a side for any meal or just snack on them. They are that good.

Recipe by Lisa Turner
Adapted from Yogi Kitchen
Published on June 29, 2013

Simple, sturdy and flaky baked flatbreads made with roasted sweet potato and a hint of Indian spicing — great for serving with hummus or chutneys

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Ingredients:

1 large sweet potato, roasted in a 425° oven for 30 to 40 minutes or until fork tender
1 cup whole wheat flour
3/4 cup spelt flour
1 1/2 teaspoons sea salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne

Instructions:

Preheat an oven to 400° and line a baking sheet with parchment paper.
When the roasted sweet potato is cool enough to handle, remove the skin, transfer to a large bowl and mash with a fork or potato masher.
Sift the flours, salt and spices into the bowl and stir. Gently knead the dough until it comes together, adding more flour or a few drops of water as necessary — the dough should be moist but workable to pat into small rounds. Divide the dough into 5 equal portions and form each portion into a small ball.
Lightly dust a large cutting board with flour and dust your hands too. Press down each ball of dough into a circle and shape into a roughly 1/2-inch thick round about 5 to 6 inches in diameter. Alternately, roll out each round with a lightly floured rolling pin.
Arrange on the baking sheet with space between each round. Bake for 20 to 25 minutes, then remove from the oven and let cool.
Serve warm or at room temperature, or store in a sealed container for up to several days.

Makes 5 six-inch flatbreads