Sweet Potato Amaranth Bread | Flat Breads

Here is a highly flavored flatbread to put a spin on things when it comes to breakfast, lunch, and dinner. You can mix it up with the flours you choose to use and make an entirely different flatbread to add to your list of meal options. You can check out a variation of this recipe here, just to give you an idea.

 

 

Ingredients

1 cup of boiled sweet potatoes (pumpkin or acorn squash works well*)

3/4 cup all-purpose flour

1/4 cup Amaranth flour (use 1/2 a cup if you prefer the taste of Amaranth)

1/2 tsp salt

3 Tbsp coconut oil (or Ghee)

 

*Optional: 2 Tbsp Brown Sugar (only if using squash)

*Be sure add in about 2 tablespoons of Brown sugar if you are using squash instead of sweet potato. Mix brown sugar into your squash before adding other ingredients.

 

 




 

Directions:

Boil the sweet potatoes or squash and then peel and mash them.

Add in the salt, all-purpose flour and Amaranth flour. If the dough is too sticky, add some all-purpose flour one tablespoon at a time, you shouldn’t need more flour, you can add more flour if necessary.

Hand roll the dough into a thick log, and cut it into 8 medium sided pieces and roll each of them into a ball if you prefer a more rounded flat bread.

With a rolling pin (or French pin) roll out each balled piece onto a floured surface.

In a large skillet, heat up coconut oil or Ghee on medium heat, if your are using a cast iron pan, use medium low heat. But any heavy bottomed pan will do just fine.

Put the rolled out dough into the pan and let it cook for 2 to 3 minutes on each side until air bubbles start to form. Once bread starts to puff up, flip and cook the other side, flip a couple more times until desired browning is achieved.

You can use a clean linen towel and a tortilla warmer to store your flat breads.

 

Hope you enjoy this flat bread as much  as we do. And make sure to give us  your opinions or feedback in the comments section below.

 

NOTE: Breads can keep for 3 to 5 days, but are best eaten by 3 days.

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