Cauliflower flatbreads are very good, but not everyone likes cauliflower, it has a specific, very strong smell and taste. So I wanted to make some flatbreads whose taste would not blur that of the filling, but on the contrary, complement it harmoniously. And since I had just bought some sweet potatoes, I started with them. I put them out on the table and wondered what they would go with. So I added a carrot and a piece of leek and the wheels of creativity started to turn.
Ingredients:
- One medium sweet potato
- One medium carrot
- Half a piece of leek
- 3 tablespoons of coconut flour
- Tapioca flour as needed, about 100 grams
- 2 tablespoons of coconut oil
- 4 tablespoons of warm water
- A quarter of a teaspoon of baking soda activated with lemon juice
- A teaspoon of garlic powder
- A pinch of salt
Method of preparation
The sweet potato, carrot and leek are cleaned, washed, cut into thin slices and gently fried in the 2 tablespoons of coconut oil, being careful not to burn them. Let it cool for a few minutes and then put everything in the blender, along with the remaining oil. Add the 4 tablespoons of warm water and blend until you get a paste. Add the coconut flour, sodium bicarbonate, garlic powder and salt and mix again until homogenized. Now we should have a consistent, sticky paste, which we will transfer to a bowl, so that we can better regulate the amount of tapioca flour that we have to add until the dough becomes malleable and no longer sticks to the hands. We then divide it into balls that we roll out with the rolling pin one at a time, dusting the work surface well with tapioca flour and forming small balls, slightly larger than the palm of your hand, because they are not very elastic and break easily. Fry them in a little coconut oil, turning them several times. They are excellent both hot and cold, plain or spread with guacamole, or with slices of grilled chicken breast, arugula and radish pieces.
