TWO-INGREDIENT SWEET POTATO FLATBREAD

Preparation time 30 mins Cooking time 1 hour Makes 12 1 sweet potato, unpeeled

1 cup gluten-free 1:1 baker’s flour, plus extra, for dusting

(see Cook’s tips, right)

1/4 tsp salt (optional)

Olive oil, coconut oil or ghee,

for greasing and frying

STEP 1 Put sweet potato in a saucepan large enough to hold it. Cover with cold water, then bring to the boil. Boil for 25–30 minutes, until you can easily insert a fork in the centre (like sticking a fork in a peeled ripe banana). Drain and cool for about 5 minutes, until it’s still hot but cool enough to handle safely. Carefully peel off all skin and cut off any rough bits or bumps. Mash with a fork until almost smooth (or use a handheld blender with sweet potato in a jug).

STEP 2 Measure out 1 cup (250g) mashed sweet potato (reserve the rest for another use). Transfer to a large bowl and add the flour and the salt, if using. Mash sweet potato into the flour and mix until just combined – overworking it can make it a little dry. If it’s super sticky, though, and feels too ‘wet’ and mashy, add extra tablespoons of flour, one at a time, until it feels like a super-light dough.

STEP 3 Heat 1 teaspoon olive oil in a medium nonstick cast iron or ceramic frying pan over high heat until it just reaches smoke point, then reduce heat to medium.

STEP 4 Break the dough into 3cm balls and dust with extra flour. Oil a rolling pin and, on a marble or granite benchtop or cutting board, roll out a dough ball to about 2–3mm thick and 15cm in diameter, rolling it once away from you, then turning the disc 90° and rolling it away from you again, until it’s the right size. Pick up the disc with a wide, flat spatula and place it in the prepared frying pan.

STEP 5 Cook for 1 minute on each side, then flip again and cook for another 1 minute on each side, meanwhile rolling out your next dough ball. Repeat until the dough is used up. As each flatbread is cooked, place it in a bowl wrapped in a tea towel to keep it from drying out or getting cold, adding to the pile each time another one is cooked. Serve flatbread warm.

TIP Serve with curries and soups, or cool and keep in the fridge to use as a wrap during the next couple of days. Or, reheat and serve with a couple of fried eggs and wilted spinach for brekkie.

WHEN IT COMES TO A FEAST, HOW YOU SERVE IS AS IMPORTANT AS WHAT!