Sweet Potato Pita Bread
These Sweet Potato Pita Breads are perfect for lunch with your choice of filling. Pan fry to keep them pocket-less for an easy dinner like individual pizzas. Cut into wedges and dip in olive oil and balsamic vinegar for simple appetizer.
Servings: 6 pieces
Calories: 268kcal
Ingredients
- ¾ cups sweet potato boiled and mashed
- ¼ cup plain Greek yogurt
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ cup warm water
- 1 teaspoon instant yeast
- ½ teaspoon sugar or honey
- 2 ½ cup all-purpose flour
Instructions
- Peel the sweet potato, cut into chunks, boil and then mash it. Once it cools, measure out ¾ cups into a large mixing bowl.
- Add in Greek yogurt, the oil and salt. Whisk together.
- In a small bowl, mix together the warm water, the yeast and sugar or honey.
- Add the yeast mixture to the sweet potato and mix together.
- Then add the flour and start mixing with a spatula, until it's too hard to do so, and then use your hands.
- The dough will be sticky, but shouldn't be impossible to work with.
- Set the dough back in the large mixing bowl and cover with plastic wrap. Let rise in a warm place.
- Punch the dough down and use a rolling pin to roll out about six 7-inch rounds. Use flour lightly to roll out the breads.
- If you want the breads more of a thick flatbread/pizza crust style dough, then pan fry each one for about 5 minutes on one side and then 3 minutes on the other. Or 4 minutes and then 2 for a cast iron pan.
- If you want them with pockets inside like pita bread, then bake them in a hot oven at 400°F (200℃) for about 10 minutes. I bake mine directly on a pizza stone. You might need a few minutes longer without a pizza stone and directly on a cookie sheet. They will noticeably puff out.
Nutrition
Calories: 268kcal | Carbohydrates: 51g | Protein: 8g | Fat: 3g | Fiber: 3g | Sugar: 3g | Calcium: 33mg | Iron: 3mg