Sweet Potato Socca Naan [#MMAZ]

by Sarah on February 25, 2013 · 10 comments

I have to be honest.

I wasn’t very excited about this week’s Meatless Mondays A-Z challenge.

Heather had chosen Y is for Yeast, and I selfishly wanted yucca root am a lazy baker, and not a big ‘bread person,’ who finds yeast breads a bit of an unnecessary bunch of waiting and work for a result I might not really want to eat very much of…

But, I remembered seeing (and salivating over) a post my Blog Mama, Tricia, wrote about her adventures in naan-making, and I thought, “Now that, that I could do.”

Of course, I had to put a twist on thingsas usual–and so, instead of adding yogurt to the dough, I thought this might be the best time to utilize the teeny tiny, adorably itty bitty sweet potatoI had in my vegetable basket.

potato and (com)paring knife

I also wanted to make things more complicated a bit more healthified by using  a combination of whole wheat pastry flour and some oat flour that I made in my food processor. 

It was right around the time I was whisking the sweet potato and coconut oil into the yeasty sugar water that I decided I might as well make this whole experiment a marking off of not one–making naan– but two firsts.*

*Would it then be called seconds?

I had purchased this garbanzo bean flour over a year ago with the intentions of jumping on board the socca steamship, but so far had never took the leap. (Although really, I would have probably just walked up the boarding ramp.)

I let “wonder what would happen if…” lead the way from there.

Naan is slightly puffed Indian flatbread.

Socca is thin, crispy French flatbread. 

Why not bring them together in the Flatbread U.N.?*

*The round table is filled out by pita, injera, tortilla, and lavosh.

While I might have killed the yeast by using water that was too hot–it is a living fungi you know–and the texture is a little bit more dense than a true naan should probably be.

I did get a few air bubble puffs and telltale heart char marks.

Plus, the flavor? Amazing.

A bit softer than socca—I think?–and a bit less pliable than in  the Indian tradtion…but overall, this is socca to naan.*

*Get it? Second to none? Heeheehee.

 Sweet Potato Socca Naan

Adapted from this recipe by my Blog Mama.

(Makes 6 Flatbreads)

  • 1 tsp. active dry yeast
  • 1 tsp. turbinado sugar
  • 3/4 warm water
  • 1/4 cup mashed sweet potato (cooked)
  • 1 Tbsp. coconut oil
  • 1/2 cup rolled oats
  • 3/4 cup whole wheat pastry flour
  • 3/4 cup garbanzo bean/chickpea flour
  • 1/4 tsp. baking powder
  • 1 tsp. salt
  1.  Combine yeast and sugar in a small mixing bowl.
  2.  Whisk in warm water and allow the yeast to ‘bloom’ and bubble for about 10 minutes.
  3.  Meanwhile, process oats in a food processor to create coarse oat flour.
  4. Mix together oat, whole wheat pastry, and garbanzo bean flours in a large mixing bowl. Sprinkle in baking powder and salt.
  5. Add sweet potato to yeasty water, stirring well.
  6. Combine wet ingredients with dry ingredients. Stir just until incorporated.
  7. Allow dough to sit, covered, for 2-4 hours. [You can store in the fridge overnight after this.]
  8. Break dough into six equal parts, rolling each into a ball.
  9. Flour each ball, a clean surface for rolling, and your rolling pin.
  10. Roll out flatbreads to about 1/4″ thickness.
  11.  In a dry skillet over medium heat, cook each flatbread until browned on each side.
TwitterFacebookEmailPinterest

{ 10 comments… read them below or add one }

Laura @ Sprint 2 the Table February 25, 2013 at 8:40 am

This is so cool! You know I’m a sucker for all things sweet potato. Definitely a UN worthy bread. You are so worldly.

Reply

Michelle @ Eat Move Balance February 25, 2013 at 9:32 am

Working with active yeast is one thing I’m intimidated by. But using sweet potato and garbanzo flour . . . fun!!

Reply

Tricia @ Saving room for dessert February 25, 2013 at 10:53 am

I love your version! Why do all your experiments turn out so great and mine flop? The sweet potato is a brilliant idea. I have always wanted to try garbanzo bean flour too – Love you pretty blog daughter! Thanks for the link love :)

Reply

Kristina February 25, 2013 at 12:33 pm

I love all of your jokes.

this looks fantastic – love the char marks and I bet the flavor is GOOOOD.

Reply

Brittany @ Delights and Delectables February 25, 2013 at 9:01 pm

Seriously??? I’m so making these with bnut squash… and gluten free flour of course.

Reply

Hannah @ CleanEatingVeggieGirl February 25, 2013 at 11:03 pm

This definitely just got bookmarked. I SO need to make this asap! I am a big fan of naan, and the addition of sweet potato sounds amazing :) .

Reply

Heather @ Better With Veggies February 26, 2013 at 11:54 pm

This looks so good – I’ve never made Naan and love your sweet potato sub for yogurt. Send me some! :)

Reply

Lele March 1, 2013 at 12:35 pm

I want a personalized tour of the Flatbread U.N. An edible, personalized tour.

Reply

Debbie (Accidently Delish) March 2, 2013 at 5:36 pm

this stuff travels well right?
so does your new peanut butter cup nutty butter i’m assuming?
curry may or may not make it..

we should experiment and find out ;)

Reply

Heather @ Kiss My Broccoli March 12, 2013 at 2:27 pm

Why oh why did I click on the link to your “blog mama”?! Seriously, you should have warned me that her blog comes with X-rated foodporn!! o.O

Socca to naan…omg, I’m dying!! You know I can never get enough of your puns! And I can never understand how so many of your “I wonder what would happen if…” ‘s come out looking so delicious in the end!

Reply

Leave a Comment

Previous post:

Next post: