Madeiran sweet potato flatbread

Madeiran sweet potato flatbread. Unenriched white all-purpose wheat flour, Fresh white-fleshed sweet potato, peeled, Fresh baker's yeast.

Museu Etnográfico da Madeira

25 + 35 min · 8

Ingredients

• 500 g Unenriched white all-purpose wheat flour
• 125 g Fresh white-fleshed sweet potato, peeled
• 12.5 g Fresh baker's yeast
• 280 g Water
• 6 g Table salt

Preparation

1. Peel and dice the sweet potato. Steam for 15–20 minutes until soft; mash and cool until lukewarm.
2. Dissolve the yeast in the lukewarm water. Add flour, mash and salt; knead for 10 minutes. Cover and leave for 60–90 minutes, until doubled.
3. Divide into eight discs about 2 cm thick. Rest for 20 minutes. Cook on a dry heavy griddle over medium-low heat for 7–8 minutes per side, until the centres are cooked; turn the edges briefly against the pan.