Kumara Flatbreads

Fold them around a bit of meat and vegetable, use as a pizza base or just put them straight in your face because they're that good.

kumara bread

These are best right out of the oven but can be dropped in the toaster the next day. Or make the dough and store it in the fridge for up to 5 days, using as desired. Usually I prep the kumara in the morning and then it’s easy to pull these together in the evening.

Makes about 12

3-4 kumara, peeled and boiled until soft, fully drained and mashed, and cooled (enough to make 2 cups mashed) - I prefer red or purple, but orange works as well
3 tbsp melted coconut oil
3/4 cup brown rice flour
1/2 cup tapioca flour (I find at Bin Inn, 1 kg bag for $4)
1 tbsp fresh rosemary (optional or try any other herb or spice that tickles your tastebuds)

Preheat oven to fan bake 190
Prep two oven trays with a silicone mat, baking paper, or grease with coconut oil
Put everything in a food processor with the S-blade inserted and whiz until it forms a large dough ball
Grab a large golf-ball round of dough, roll it and flatten it into a round, place on sheet and repeat; the dough doesn’t expand so no need to space them too far apart
Bake for 10 minutes, then flip over and bake another 8-10 minutes. Less time results in a doughier, softer bread, and longer gives you more of a crisp cracker. (I prefer somewhere in the middle.)