- 1 sweet potato
- 100g (3
- oz) plain flour, plus more for dusting
- 70g (2
- oz) chickpea flour
- tsp salt
- 2tsbp ghee, or clarified butter
- 1 small red onion, finely chopped
- 1 garlic clove, finely chopped
- 1tsp coriander seeds crushed
- 1tsp turmeric powder
- 25g (scant 1oz) coriander leaves, chopped
- juice of
Preheat the oven to 180C, 160C fan, 350F, gas 4. Wrap the sweet potato in foil and bake for 25 minutes or until soft. When the potato is cool enough to handle, peel off the skin and discard, and chop the flesh finely.
Combine the 2 flours in a small bowl, add the salt and mix well. Set aside while you heat 1tbsp of the ghee in a small saucepan. Add the chopped onion and cook over a medium heat until it has softened. Add the garlic, coriander seeds, and turmeric powder, stir for 1 minute, then remove from the heat and add the coriander leaves, sweet potato and lime juice and mix well.
Transfer the sautéed ingredients into a large bowl and mix thoroughly. When all the ingredients are combined, knead into a dough and leave to stand for 15 minutes.
Remove the dough from the bowl, place it on a lightly floured work surface, and shape into a long roll. Divide into 8 or 10 equal amounts and shape into small balls. Roll each ball out into a 3-5mm (1/8–1/4in) thick round that will fit in a heavy-based frying pan. Repeat with the rest of the dough balls. The thinner the flatbreads, the quicker they will cook.
Heat the frying pan over a moderate heat and place a flatbread with some of the remaining ghee before turning it over to cook on the other side for 3 more minutes. Keep in a warm place while you cook the rest of the flatbreads, the serve.