Three ingredient SuperFood Naan! These beta-carotene rich Grain-Free Naan rounds double as yummy wraps or tortillas. Switch up the spices for either a sweet or savory bread or crust. The water content of the sweet potato is uber important. Therefore, the raw sweet potatoes MUST be steamed and not baked, to create the mash. These Naan remain soft and pliable for sandwiches, wraps or add a sliced baked apple for an apple pie on the fly!
- 2 cups (500g) Sweet Potato, steamed & mashed
- 2 cups (250g) Cassava Flour
- 1 TB Psyllium Husk Powder
- ¼ tsp Cinnamon or Cumin (optional)
- Pinch of Sea Salt
Sling It Up
Place two whole, unpeeled medium-sized sweet potatoes in a covered pot, fitted with a steamer basket. Do not allow the sweet potatoes to sit in the water, steam until fully fork tender. Once tender, slide the peels off while they are still hot and mash with a fork in a medium-sized bowl. While still hot, quickly mix in the rest of your ingredients until it forms a soft dough.
With floured hands and on parchment paper, roll into a log shape and divide into six even sections. With your hands, form each section into a round disk. One by one roll out each disk into a ¼ inch thick, round tortilla. Place the finished tortilla into a deep dish or bowl, lined and covered by two clean dish towels to maintain warmth. Stack each tortilla on top of the last one in the bowl, until all six are completed and remain covered.
Heat a skillet or crepe pan over medium heat. Using a coconut oil spray, very lightly spray your pan. Cook each flatbread, one at a time, flipping each one every 30 seconds. They may balloon up as the heat releases the steam, after the second flip. Keep flipping them until they are cooked through and still pliable. (This takes a few flips on each side, depending on how wet your sweet potatoes were). If they are sticking, adjust your heat accordingly.
Keep them warm by stacking them as each is finished in the same towel-lined bowl. They are now ready to eat and they freeze beautifully for later use. They will keep in the refrigerator in a sealed container for 5-7 days.