This flatbread is incredibly easy and quick to make and it can be also be used for vegetable wraps. It’s naturally sweet, soft and stretchy.
The flatbread is low in saturated fat, and very low in cholesterol and sodium. It is also a good source of Dietary Fiber and Magnesium, and a very good source of Vitamin A and Manganese.
5oz (150g) flour
1Steam or boil sweet potatoes for 30 minutes or until a fork can easily go through.
2Remove the skin from the potatoes and add them to the flour. Mix until combined.
3Split it into 4 portions and roll them into balls.
4Transfer them to a baking tray lined with a baking sheet. Cover with another sheet of baking paper and roll over it until you have thin flatbreads underneath. Carefully peel the paper off.
5Bake the flatbreads in the middle of the oven at 374°F (190C) bottom heat for 10 minutes. After 10 minutes are up, flip them over bake for another 5 minutes. Serve hot or cold.