COOK’S TIPS

• Either orange or purple sweet potato will work well.

• For gluten-free flour, use either a ready-mixed 1:1 baker’s flour (such as Bob’s Red Mill or Wholefood Collective), or mix 1/2 cup buckwheat flour,

1/4 cup tapioca flour and

1/4 cup almond meal.

• Using cold mash makes flatbread dry, whereas warm mash seems to ensure a yummy result.

Fridge Refrigerate cooked flatbread and use during the next 2 days. Quickly reheat on a pan for a few seconds each side or in a toaster on medium, or use cold as a wrap. There are multiple roads to success.

Freezer Freeze dough balls for up to 3 months so they’re on hand to defrost, roll out and cook at a later date. To freeze, dust dough balls with flour, then arrange in a glass container and freeze. Defrost overnight in fridge or at room temperature for 1 hour. After defrosting, each ball needs an extra 1/2 teaspoon of flour worked into it before dusting it to roll out.