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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
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Sweet Potato Flat Bread

Sweet Potato Flat Bread
Sweet Potato Flat Bread
Sweet Potato Flat Bread

Make this once and never look back, so easy and fast. This bread has become my go to lunch /brunch stuffed with my favourite toppings like eggs, avocado, hummus the list is endless!

Sweet Potato Flat Bread

Ingredients
  • 360g Spelt Flour
  • 200g Sweet potato
  • ¾ tbsp.. baking powder
  • 6 Tbsp. virgin olive oil
  • 200g Greek yogurt
  • 1 ½ tbsp. apple cider vinegar
  • 2 tbsp. dried parsley
  • tsp garlic powder
  • pinch sea salt
Method
  1. Start by peeling and grating the sweet potato, Place in a large mixing bowl along with the spelt flour , baking powder and stir.
  2. Pour in the rest of the ingredients in and combine well using a spoon until a dough texture is reached.
  3. Tear off 6 sections and roll into balls.
  4. Prepare a clean surface for rolling, sprinkle a little spelt flour to prep before placing down a ball and rolling out using a rolling pin.
  5. You have two options if you want a thicker flatbread roll to about 1.5 cm thick or for a crispier bread, roll a little thinner to about .5 cm.
  6. Place on a non stick baking tray or a lined baking tray and baked for 25 minutes( thicker bread) or 15 minutes for the thinner option)
  7. For both options -turn over the bread for the last 5 minutes of cooking.
  8. Once cooked, the outside should be hard to tap, raised a little and edges nice and crispy.
  9. Let cool for 10 minutes.

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