What I like the most about this Sweet Potato Flatbread recipe is that is goes great with jam. Slap some strawberry or raspberry jam on these flat-breads and you have a great breakfast, treat, or a midday snack! I love putting homemade jam on compliant English muffins, toast, waffles, and pancakes. Jam is literally my jam and continues to be my jam with this recipe. These flatbread can be used for more than just jams and jellies. Use it as sandwich bread, as a baked empanada dough or surround compliant hot dogs and bake. The pictures on this page show the flat-breads I made with the recipe below topped with a refrigerated thickened and sweetened coconut milk cream and you guessed it….strawberry jam.
These are also great if you are sick and need something that isn’t too hard on the stomach and slightly starchy. I made these when I had umbilical hernia surgery this past January. I ate them after the surgery and they settled my stomach very well.
For a large flatbread (to cut into smaller pieces): form the dough into a ball and place on the parchment lined baking sheet. Cover the dough and entire baking sheet with plastic wrap. Then, using a rolling pin, roll out the dough to the desired thickness (1/4 inch or less). Remove the plastic wrap and sprinkle to taste with sea salt.
As a general rule of thumb the thinner the dough is the faster it bakes. This dough can also be used to make baked empanadas or hot dogs in a blanket.