Sweet Potato Stoneground Flatbread
Prep Time:
15 minutes
Cook Time:
15–20 minutes
Serves:
4
Level:
Easy
About the Recipe
A soft, wholesome flatbread made with our Stoneground flour and organic sweet potatoes. Lightly crisp on the outside and tender within, it pairs beautifully with soups, spreads, or seasonal vegetables for a balanced, nutrient-dense meal.
Ingredients
2 cups Brown's Stoneground flour
3 small pieces organic sweet potatoes, boiled and mashed until smooth
1 teaspoon baking powder (or ½ tsp baking soda)
¾ teaspoon sea salt
2–4 tablespoons warm water (as needed)
1–2 tablespoons olive oil or avocado oil for cooking
Preparation
In a large bowl, combine the Brown's Stoneground flour, baking powder, and salt.
Fold in the mashed sweet potatoes and begin mixing with your hands or a wooden spoon.
Add warm water gradually until the mixture forms a soft, cohesive dough. It should be supple but not sticky.
Allow the dough to rest for 5–10 minutes to relax the grain and improve texture.
Portion the dough into equal balls depending on your preferred size. Roll each into a round about ½ cm thick — not overly thin to preserve softness.
Heat a pan over medium-high heat and lightly oil it to prevent sticking.Cook each flatbread for 2–3 minutes per side, turning occasionally and brushing lightly with oil, until golden brown with gentle charring.
Tear by hand and enjoy immediately.