1.5 cups wholemeal spelt flour ( or favourite gluten free flour mix)
1.5 cups of chickpea flour
2 tsp dry yeast
1 tsp coconut sugar
1 tsp salt
1 cup roasted sweet potato - mashes
⅓ cup soy or almond milk
3 TBSP sunflower oil
Method
Begin by roasting your sweet potato. I use one medium sweet potato and roast it whole in the oven with the skin on, piercing it with a fork along its surface. It usually takes about an hour to roast trough.
Once roasted and cooled peal skin and mash the flesh.
Use 1 cup of the mashed flesh and combine with the milk and sunflower oil. Mix well and set aside.
In a seperate bowl combine all the other ingredients.
Add the sweet potato mixture to your flour mixture. Begin by mixing with a wooden spoon then remove dough and place on a floured surface and kneed for about 10 minutes. If the mixture is too sticky, add a little more flour as you go until it becomes easier to handle.
Place the dough in a large greased bowl, cover with a tea towel and let rise for about 45 minutes until doubles in size.
Seperate the dough in 8 equal pieces and roll our with a rolling pin into thin circle shapes. I like to have them all rolled out and ready to go before I start frying but you could do them as you go.
Heat a little sunflower oil in a pan on medium heat and fry each bread for about 30 seconds each side. Add a little more oil as you go if you need it. They will puff up quickly. Continue until you finish all the breads.
Serve with your favourite curry. I like to keep mine in the freezer in a zip lock bag and defrost them when I need them again.
Recipe by Talida Voinea at https://talidavoinea.au/sweet-potato-and-chickpea-naan-bread/