2 ingredient sweet potato flatbread

It came out perfectly! I have made these twice since I posted this. I created a recipe for the items with the weight of the sweet potato flesh and the weight of the flour and that gives me the calories for the whole batch. Then I weigh the whole batch and figure out the portions. So far it has been an 83g portion of roti for 146 calories. That is with 203 grams of potato and 5 ounces of flour. I cook these in a pan with cooking spray and it comes out just like they are in the picture with the charred bits, so yummy smokey sweet. The amount of flour you have to use will vary depending on how moist your potato is, the first time I had to use less flour because i watched my potatoes closer and they didn't sit in the water for a long time (aka they came out as soon as they were done). The second time i was busy cutting veg and they sat in the water longer forcing me to use an ounce more flour (but they tasted the same and were delicious.

lporter229 wrote: »

Looks good! Although "1 sweet potato" is a pretty vague ingredient and the results (and calorie count) could vary greatly depending on the size of the sweet potato you use. Any guidance there? How big was you sweet potato? Also wondering how well this would work with gluten free flour.

The amount of flour you use while kneading is determined by the stickiness of the batter, if it sticks to your hand/board every time you press on it you need to use more flour. Once the batter doesn't stick every time you press on it you are ready to portion it and roll it out, though as you are rolling you will need some more flour to keep it from sticking as it gets thinner. I roll mine with our roller (aka rolling pin, but have a pampered chef pastry roller) and flip it every couple passes with the roller this way it gets re-floured until it is the desired thickness. I start with 1/2 the flour in with the potato and add the rest as I am kneading.

My potato's were 203g and 248g and I used 5 and 6 ounces of flour with those respectively. In the article she mentions that she hasn't tried with gluten free flour yet but may in the future, mostly because the regular flour gives a fluffier result.

However in the comments the author posted "I’ve made a few attempts (with gluten free flour) but not entirely satisfied with the final results yet. Some people have tried with chickpea+millet flour blend with some satisfactory results. Let me know how it turns out if you give it a go."

Here is the nutrition info from my last recipie (83g serving)