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Article: Sweet Potato Flatbread
This is a recipe from 'The Healthy Skin Kitchen' book.
We are obsessed with these oil-free flatbread recipe — serve them alongside San Choy Bau, Lamb Skewers or Cashew Caesar Salad (recipes found in The Healthy Skin Kitchen book). You can use gluten-free plain/all-purpose flour if you can’t eat oat flour (this recipe was tested with oat flour and Bob Mills Gluten-free Baking Flour). You will need a non- stick wok or large non-stick frying pan, rubber spatula, baking (parchment) paper and a rolling pin or long cylinder. You can use any type of cooked sweet potato including roasted, steamed or boiled. These flatbreads can also be used as roti or soft tacos.
1⁄2 medium sweet potato (about 1 cup of cubed sweet potato) (S)
1 cup sweet potato water (reserved from boiling the sweet potato) or filtered or spring water
11⁄4 cups oat flour (or gluten-free plain/all- purpose flour), plus extra for kneading
1⁄4 teaspoon quality sea salt
Peel the sweet potato and cut into small cubes. Bring a saucepan of water to the boil and add the sweet potato, then simmer with the lid on for 10 minutes or until soft. Remove from the heat, strain the liquid into a bowl and reserve 1 cup of the cooking water. Place the sweet potato back into the pot and mash well using a potato masher or a fork. Then mix the mash into the 1 cup of reserved cooking water (you could also use a food processor or high- powered blender for this, but allow the water to cool before using this method).
Meanwhile, heat a non-stick wok or a large frying pan or skillet on medium heat. Before adding the sweet potato mix, place the measured flour and salt nearby, and a rubber/silicon spatula or wooden spoon (don’t use metal as it will scratch the pan). Pour the sweet potato mix into the pan, then immediately add the flour and salt and carefully mix using the spatula. Keep scraping the sides and stirring — you want it to form a dough ball. Keep flattening and flipping over the ball until it thickens. Once it becomes a dough ball that is only slightly sticky, remove it from the heat and place it onto a floured chopping board/ pastry mat/clean bench. Allow it to cool or wear food prep gloves to knead the dough while warm. While kneading, add about 1⁄4 cup of flour to reduce the stickiness of the ball. Roll into a log and cut it into 8 equal portions. then form each portion into a ball.
Using two large sheets of baking (parchment) paper, place one sheet on the bench and dust with a little flour then flatten one ball in the centre of the paper. Dust with flour then place the other sheet of paper on top (this will allow you to use much less flour when rolling). Roll the first ball into a roundish flatbread, as thin as possible without it splitting (about as thick as a coin). Place a small round bowl or lid (about 12–14 cm/41⁄2–51⁄2 in in diameter) onto the lightly floured dough and cut around it using a knife, to make a round flatbread.
In order to save time, cook them as you go (but only cook the ones you want to eat right now). Preheat a medium-sized, non-stick frying pan over moderate–high heat and cook the first flatbread on each side for 2 minutes or until brown spots appear underneath (use a timer). As it’s cooking, continue with rolling the next flatbread. When finished, serve with your filling of choice.
Tip: to avoid them going stale, only cook what you need and store the uncooked round flatbreads, separated with baking paper (use the paper you used for rolling) in a sealed container in the refrigerator, and cook them when needed.
Find plenty more recipes like this one in the healthyskinkitchen.com- coming soon.
Join nutritionist Karen Fischer's cooking adventure, The Healthy Skin Kitchen.
From 90s model and television presenter to award-winning author, Karen Fischer has spent the past twenty years working with thousands of skin disorder patients. Karen personally knows what it’s like to struggle with embarrassing skin ailments that no one could fix. Her journey from head-to-toe eczema and hives to clear skin turned around when she found the underlying cause of her symptoms. Now you can do this too.
Find answers to combat eczema, acne, dandruff, hives, rosacea, salicylate sensitivity and much more. Even if you have great skin, you’ll experience the benefits of eating nutritious food that is right for you – enjoying more energy, a trimmer waistline and better gut health.
The Healthy Skin Kitchen is your go-to guide to reclaim your life and get that good skin glow you’ve always wanted.
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Best known for her eczema solutions, Karen Fischer is a registered nutritionist and an award-winning author with seven published health books, including #1 best-sellers The Eczema Diet and The Eczema Detox. Karen is currently completing a PhD involving eczema research and she is a trusted expert in the field of skin health ...
This is a recipe from 'The Healthy Skin Kitchen' book. This divine, healing flatbread was my saviour when I had severe food intolerances and eczema — it made meals delicious and a little fancy. Y...
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