Sweet Potato Naan

Peel, dice and boil sweet potato until very soft and mushy.

Drain, then in a stainless steel bowl, mash the sweet potato with a fork (making sure you have 1 cup), drizzle some olive oil and combine well.  

Sieve flour and baking powder straight over the potato and continue mixing with a fork until all of the potato is covered in flour and it is cool enough to start mixing with your hands. Have more flour on hand at this point as you’ll need it during kneading. I like to use just the one hand to mix and one clean hand to add more flour as needed. 

Tip out onto clean, floured bench surface and knead until you have a nice soft ball that’s not sticky. Roll into a log. You’ll get 8 pieces from this recipe, but you don’t want to cut them all up now or it will dry quickly – just portion it out as you go.

PREP: Preheat your cast iron pan. Get a plate and place a clean kitchen cloth over it (you’ll be placing your cooked flatbread here and covering so they don’t dry out as you keep cooking).   

Grab the first portion, and roll into a ball. Make sure your bench is well floured and flatten with your palm as much as you can – keep turning over, adding flour as needed.

Roll into a 15-20cm diameter circular or oval piece, turn and roll out again, don’t let is stick to the bench. Add a small amount of olive oil to one side and gently rub it in with your hand to coat.  

Place oil side down first on to hot pan and cook for about 30 seconds, flip and cook for another 30 seconds. All up you’ll want to cook these for about 2 minutes or so. You’ll have enough time to roll out the next flatbread by the time the one in the pan is ready.