Sweet Potato Flatbread Recipe
eggplant, feta, hawaij walnuts, brown butter, wildflower honey, fried rosemary
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Ingredients
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Flatbread
Toppings
Method
Flatbread Preparation
- 1
Prepare Sweet Potatoes
Peel and cube the sweet potatoes, then steam or boil them until soft. Drain and mash until smooth.
- 2
Make Dough
In a mixing bowl, combine the mashed sweet potatoes, flour, salt, and olive oil. Mix until a dough forms. Knead for a few minutes until smooth.
- 3
Shape Flatbreads
Divide the dough into small balls and roll each ball out into a flat round shape, about 1/4 inch thick.
- 4
Cook Flatbreads
Heat a non-stick skillet over medium heat. Cook each flatbread for about 3-4 minutes on each side or until golden brown.
Topping Preparation
- 5
Prepare Eggplant
Slice the eggplant into rounds, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Rinse and pat dry.
- 6
- 7
- 8
Fry Rosemary
In the same pan, add the rosemary sprigs and fry until crispy. Remove and drain on paper towels.
- 9
Assemble Flatbreads
Top each flatbread with cooked eggplant, crumbled feta cheese, spiced walnuts, fried rosemary, and drizzle with wildflower honey.
