INGREDIENTS
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Flatbread
350g strong bread flour
12g dried yeast
250g yogurt
300g cooked sweet potato (reserve 100g to add at the end)
15g salt
10g sugar
1 tsp fresh chopped rosemary
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Roasted sweet potato
6 medium sweet potatoes, halved
4g crushed black pepper
10g coarse sea salt
20ml olive oil
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Sweet potato dip
Large pinch of flaked sea salt
40ml olive oil
Zest of 2 limes, plus 1 lime cut into wedges for serving
100g Greek yoghurt
300g roasted sweet potato (crushed)
½ large red chilli, deseeded and finely chopped
1 small garlic clove, crushed
1 tbsp pomegranate molasses
1 tsp toasted sesame seeds
2 tsp finely shredded coriander leaves
Method
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Flatbread
Place all the ingredients (except the reserved 100g sweet potato) into a mixer fitted with a dough hook. Mix on medium speed for 10–12 minutes until smooth and shiny.
Leave to prove, covered, for 1.5–2 hours until doubled in size.
Knock back the dough, then brush a baking tray with olive oil. Place the dough into the tray and leave to prove again until doubled in size.
Brush with olive oil, dimple the dough with your fingers, and sprinkle with Maldon sea salt.
Bake in a 200°C oven for 15–20 minutes, rotating halfway, until golden. Transfer to a wire rack to cool.
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Roasted sweet potato
Toss the sweet potatoes with oil, salt and pepper.
Roast on a flat tray at 180°C for 20–30 minutes until tender. Leave to cool.
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Sweet potato dip
Mix all ingredients together until combined.
Serve alongside the flatbread, with lime wedges on the side.