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06 May

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Sweet Potato Flatbreads

May 6, 2020

Ingredients

300 g sweet potato, peeled, diced

300 g plain flour, plus extra for rolling

2 tsp salt

1 tsp black pepper

1 tsp each garlic and onion powder (optional)

Margarita pizzas

400 g tin chopped tomato, drained

1 clove garlic

1 tbsp olive oil

salt

pepper

100 g mozzarella, sliced

2 tbsp olive oil

1/2 cup basil, picked

Chicken shawarma flatbreads

1/2 cup hummus

1 cup each shaved red and white cabbage

1/2 roast chicken, meat mulled

1/2 cup natural yoghurt

2 tomatoes diced

2 tbsp tbsp coriander, chopped

Directions

1Steam or boil the sweet potato until cooked and soft then drain and mash and cool in a mixing bowl until warm then mix in the flour, salt, black pepper, garlic and onion powders if using.

2Kneed with your hand for approx. 3 minutes then rest the dough for at least 10 minutes at room temp or overnight in the fridge.

3Portion the dough into approx. 80g balls then, using extra flour, roll out 3mm thick.

4Heat a dry non-stick frying pan and cook the flatbreads one at a time in the pan for 10 seconds each side. Stack the flatbreads as they cook and keep covered with a tea towel.

Margarita pizzas

1To make margarita pizzas, place cooked flatbreads onto a baking tray. Preheat an oven to 200°C.

2Mix the drained tomato with garlic, olive oil and season with some salt and black pepper.

3Spoon a little tomato onto the flatbread top with some mozzarella sliced drizzle with a little move olive oil and season with a little more salt and pepper.

4Cook for approx. 5 minutes until the cheese is melted and starting to colour.

5Serve the flatbreads with torn basil.

Chicken shawarma flatbreads

1To make shawarma style flatbreads, top each flatbread with some hummus, shaved cabbages, chicken and natural yoghurt.

2Mix the coriander with the tomato and season with a little salt and pepper then spoon over the flatbreads to finish.

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