These versatile flatbreads can be topped with salsa or used to mop up soups and curries. 

Words & recipe: Lucy Corry  Styling & photos: Carolyn Robertson

Serves: 6

INGREDIENTS

250g peeled orange kūmara (about 280g unpeeled weight), cut into small chunks
250g high grade or strong flour, plus extra for shaping
1½ teaspoons dried yeast
1 teaspoon salt

METHOD

Cover the kūmara with boiling water and cook on medium heat for 7 to 10 minutes, or until soft. Drain off the water, reserving about 150ml. Mash the kūmara to a smooth purée and set it aside until it’s lukewarm.

Mix the flour, yeast and salt in a large bowl, then stir in the mashed kūmara and about 125ml of the reserved water. Add a bit more of the water if the mixture seems stiff. Mix well to a soft, slightly sticky dough. Cover the bowl with a cloth and let it rest for 40 minutes.

Liberally dust a board or benchtop with flour. Tip the risen dough on top and divide it into six pieces. Shape each one into a ball, then flatten slightly with the palm of your hand. Cover with a cloth and leave to rise for 15 to 20 minutes.

Heat a barbecue hot plate to medium-hot and brush it with olive oil. Flatten the dough balls to the size of small saucers. Cook the flatbreads for 3 to 5 minutes on each side, then remove them from the hotplate. Wrap in a clean cloth until ready to eat.

Tip: These can be successfully reheated the next day in a toaster or oven on low heat.

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