Monday, 27 April 2020


This recipe is so ridiculously straight forward I almost don't feel justified in writing a recipe, but because of  it's simplicity I have to share it with you.

I have made these lovely soft flat breads with sweet potato but my cousin who sent it to me used regular potato and added some finely chopped spring onions. You could also add herbs like coriander or parsley, or a teaspoon of nigella or fennel seeds.

Steam or microwave a large sweet potato until it's soft and squishy inside. Don't boil it as this will add too much moisture.

Once it has cooked all the way through, scrape out the flesh of the potato and discard the skin.

Weigh the mushy pulp in a mixing bowl and add an equal amount of self raising flour and season.

Combine the two to form a dough. If it is a little dry, add some oil to bring it together.

Now divide your dough into equal portions and form into a small ball, mine weighed around 50g each.

Roll each ball out on a floured surface to about 5mm thick then transfer to a hot dry frying pan and cook on both sides till browned. You will find that bubbles may appear on top and this will help you know when it's ready to turn them over.

Keep them warm in a dish covered with a clean tea towel till ready to eat.

We had ours with a delicious lamb and aubergine curry but they were also good the next day just warmed and with a little bit of butter.

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