SWEET POTATO FLAT BREAD

 

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This Sweet Potato Flat Bread recipe is from Off Grid with Doug & Stacy, two really cool homesteaders who went from a traditional life in the city with a big house and corporate jobs to a simple off-grid country lifestyle that lacks nothing. They are a very inspiring couple adapting the an old-fashioned, yet still-modern lifestyle that I love. They are courageous and prove that when you put your mind to something, it will happen. I wish more people in the world would think this way. You can find them on YouTube and Facebook if you are curious to find out how they are homesteading with no electricity, running water or plumbing…

So, after adopting a healthier fit lifestyle, they choose not to eat a lot of processed foods including bread. And as many of you know, I stopped eating processed white breads quite a long time ago as well. I eat sprouted grain Ezekial bread sparingly and was happy to find this recipe to add to my list of homemade bread that is healthier than anything else!

Stacy’s recipe is a tasty and great alternative to commercial flour tortillas or regular sandwich bread, typically made with processed white flour and is made with only a few simple ingredients! She uses sprouted grains in her recipe.

Makes Approx 12 10-inch flatbreads
INGREDIENTS
  • 2 cups mashed sweet potato (either boiled or roasted, your choice!)
  • 2 cups flour (I use Bob’s Red Mill Organic Stone Ground Wheat)
  • 1 tsp sea salt
  • 2 tablespoons coconut oil
INSTRUCTIONS
  1. Put the flour in a bowl and add the mashed sweet potato and salt.
  2. Use a wooden spoon to mix all the ingredients together.
  3. You want the consistency to be a soft dough that is not sticky. Add more flour a bit at a time until you have a nice moist dough.
  4. Roll half the dough into a log and cut into pieces.
  5. Flour your countertop and roll each piece into flat rounds as thin as you prefer
  6. Heat a skillet and add the coconut oil
  7. Fry each round until cooked and lightly browned on each side, about 3-4 minutes
  8. Serve & enjoy!
  9. Store in an air-tight container in the refrigerator for a few days to a week.

The photos are from my second time making this recipe and I just love the combination of the coconut oil with the sweet potatoes! I hope you do too! Enjoy!

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