![]() ![]() Bake for 15 minutes, then peel the flatbread and flip.Transfer to the prepared baking sheet and repeat with the remaining dough. Roll each piece of dough between a large strip of plastic wrap to ¼ inch thickness.Knead the dough with your hands until it becomes slightly stiff, then divide into 6 even pieces. Set the dough on a cutting board and sprinkle with more flour.If the mixture appears dry, continue adding another ¼ cup of water at a time until a workable dough is formed. Mix in the cassava flour, then add ¼ cup of the reserved water and mix again to combine.Transfer the sweet potatoes to a mixing bowl, season with garlic powder and salt, and mash together. ![]() Preheat the oven to 325☏ and line a baking sheet with parchment paper.Drain the sweet potatoes over a large glass bowl to reserve the boiling water.Reduce the heat to low, cover and simmer for 10-15 minutes or until the potatoes are soft.Add cubed sweet potatoes to a pot of water and bring to a bowl.Then serve it as a wrap, pile it up with toppings, or dip it into your favorite Paleo hummus! Let the flatbread cool on the baking sheet for 10 minutes. Carefully peel off the flatbread to flip, then bake another 15 minutes until firm. Rolling the dough into a circle or square works too! Place the flatbreads on a baking sheet lined with parchment paper and bake in the oven for 15 minutes. Divide the dough into 6 pieces, then use a rolling pin to form into a flatbread shape between two sheets of plastic wrap. Transfer the dough to a cutting board, sprinkle with more cassava flour and knead until slightly stiff. Love Paleo Breakfasts? Then you’ll love our FREE Paleo Breakfast Recipes.Ĭlick here to get your FREE copy of our delicious Breakfast Recipes! Add ¼ cup of the reserved water at a time until you reach the consistency of a dough. Mash the sweet potatoes in a mixing bowl with garlic powder and salt, then mix in the cassava flour. Save the water when you drain the sweet potatoes – the starchy water will be added to the dough later. To make your sweet potato flatbread, start by boiling sweet potato cubes until they’re softened. The starchiness of cassava flour absorbs this stickiness, making it the perfect flour to form a workable dough. Note: We tested other options like coconut and almond flour, which didn’t work well with a sticky sweet potato dough. The key to making this flatbread is using a starchy flour like cassava. ![]()
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