1 – 1 1/2 cup of boiled sweet potatoes (pumpkin or acorn squash works well*)
1/2 cup all-purpose flour
1/2 cup Kamut flour
1/2 tsp salt
3 Tbsp coconut oil or olive oil
*Optional: 2 Tbsp Brown Sugar (only if using squash)
*You can add in about 2 tablespoons of Brown sugar if you are using squash instead of sweet potato. Just be sure to mix the brown sugar into your squash before adding other ingredients. This helps ensure it dissolves well, you can also add a teaspoon of water if needed.
Boil the sweet potatoes or squash and then peel and mash them.
Add in the salt, all-purpose flour and Kamut flour.
If dough is too dry, add in about a 1/4 cup sweet potato.
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 olive oil 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 and make sure to give us 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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