🥖
Spicy Sweet Potato & Coriander Infused Flatbreads
Enjoy these nutrient-rich Spicy Sweet Potato & Coriander Flatbreads for a healthy twist on homemade bread. Perfect for any meal or snack!
Introducing a truly unique take on homemade bread: Spicy Sweet Potato & Coriander Infused Flatbreads. These flatbreads are a vibrant and nutritious alternative to traditional breads, offering an unexpected twist with the combination of sweet potatoes and aromatic coriander. Packed with vitamins, minerals, and fiber, sweet potatoes are a wonderful ingredient that not only enhances the flavor but also boosts the nutritional profile of this recipe.
The infusion of coriander adds a fresh and slightly citrusy note, which pairs beautifully with the natural sweetness of the potatoes. These flatbreads are perfect for those looking to explore new flavors while enjoying the benefits of clean eating. Made with whole wheat flour, they are a wholesome addition to your meal, providing sustained energy and a hearty texture.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
6
Calories
350 kcal
per serving
Cuisine
Mediterranean
Enjoy these nutrient-rich Spicy Sweet Potato & Coriander Flatbreads for a healthy twist on homemade bread. Perfect for any meal or snack!
Ingredients
- • sweet potatoes: 2 medium (about 1 1/2 cups mashed)
- • whole wheat flour: 2 cups
- • ground coriander: 2 teaspoons
- • fresh coriander leaves: 1/4 cup, finely chopped
- • baking powder: 1 teaspoon
- • sea salt: 1/2 teaspoon
- • olive oil: 2 tablespoons
- • warm water: 1/2 cup
- • chili flakes: 1 teaspoon (optional, for heat)
Instructions
- 1 Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake them on a baking sheet for about 25-30 minutes, or until they are soft and easily mashable. Once cooked, remove from the oven and let them cool slightly before peeling and mashing.
- 2 In a large mixing bowl, combine the mashed sweet potatoes, whole wheat flour, ground coriander, fresh coriander leaves, baking powder, sea salt, and chili flakes (if using). Mix well to combine all the ingredients.
- 3 Gradually add the olive oil and warm water to the mixture, stirring continuously until the dough starts to come together. Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
- 4 Divide the dough into 6 equal portions and roll each portion into a ball. Use a rolling pin to flatten each ball into a round flatbread about 1/4 inch thick.
- 5 Heat a non-stick skillet over medium heat. Cook each flatbread for about 2-3 minutes on each side, or until they puff up slightly and develop golden brown spots.
- 6 Serve the flatbreads warm, garnished with additional fresh coriander if desired.
Serving Suggestions
- • These Spicy Sweet Potato & Coriander Infused Flatbreads are incredibly versatile and can be enjoyed in various ways. Pair them with a fresh salad for a light lunch or serve them alongside a bowl of hearty lentil soup for a cozy dinner. They also make an excellent base for open-faced sandwiches topped with hummus, avocado, or roasted vegetables. For a refreshing beverage pairing, consider a glass of iced green tea with a squeeze of lemon, which complements the coriander's citrusy notes. Alternatively, a warm cup of ginger-infused herbal tea can enhance the spicy undertones of the flatbreads, creating a balanced and satisfying meal experience.
Storage Tips
Store any leftover flatbreads in an airtight container at room temperature for up to 2 days. For longer storage, wrap each flatbread individually in plastic wrap and freeze for up to 1 month. To reheat, simply warm them in a skillet over medium heat until heated through, or place them in a preheated oven at 350°F (175°C) for about 5 minutes.
Ratings & Reviews
0.0
Based on 0 ratings
