4cupssweet potato, peeled and cut into ½" cubes (about 3 medium-sized sweet potatoes)(540 g)
2cupswhole wheat flour(240 g)
½teaspoonsalt
½teaspoonblack pepper(about 20 turns)
½teaspoon dried basil
½teaspoongarlic powder
Instructions
Line 2 baking sheets with parchment paper or silicone baking mats and set aside for now.
Place the sweet potato cubes in a large stockpot, along with 4 cups of water (945 ml) and bring to a boil over high heat. Reduce the heat to medium and simmer for 6–8 minutes, until the sweet potatoes are soft.
Transfer the sweet potato cubes to a strainer and discard the water. Then, transfer the potato cubes back to the pot and allow to cool for 10 minutes. In a large mixing bowl, whisk together the flour, salt, pepper, basil, and garlic powder. Set aside for now. Using a large fork or potato masher, mash your sweet potatoes until there are no lumps of potato.
Add the mashed sweet potato to the flour mixture and mix until a soft dough forms. This will take a few minutes. Start by using a spoon to stir and mash until everything is combined, then use your hands to knead it into a ball of dough. Don’t knead for long—just enough for the dough to come together.
Divide the dough evenly into 6 pieces (each weighing 120–130g) and roll each piece into a ball and set on a plate.
Sprinkle some flour on your counter and then, one at a time, take each ball of dough and gently flatten them onto the floured surface. Then, with a rolling pin, roll each one out to about 1/4 inch thick and 7 inches across (as best you can; don’t fret if it’s not exact). Carefully transfer each rolled out piece onto the baking sheets and cover with parchment paper so they don’t dry out.
Heat a large cast iron or stainless steel skillet over medium heat for 2 minutes and then place one flatbread in the skillet at a time and cook on each side for 2–3 minutes, until each one is cooked and has some brown spots on either side.
Cool the flatbread on a cooling rack and then place in a container and store any leftovers in the fridge.
Notes
Feel free to use gluten-free flour instead of whole wheat flour.