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…
Of course, I had to put a twist on things—as 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.
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.*
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.)
Why not bring them together in the Flatbread U.N.?*
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.
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
- Combine yeast and sugar in a small mixing bowl.
- Whisk in warm water and allow the yeast to ‘bloom’ and bubble for about 10 minutes.
- Meanwhile, process oats in a food processor to create coarse oat flour.
- Mix together oat, whole wheat pastry, and garbanzo bean flours in a large mixing bowl. Sprinkle in baking powder and salt.
- Add sweet potato to yeasty water, stirring well.
- Combine wet ingredients with dry ingredients. Stir just until incorporated.
- Allow dough to sit, covered, for 2-4 hours. [You can store in the fridge overnight after this.]
- Break dough into six equal parts, rolling each into a ball.
- Flour each ball, a clean surface for rolling, and your rolling pin.
- Roll out flatbreads to about 1/4″ thickness.
- In a dry skillet over medium heat, cook each flatbread until browned on each side.