Mini Sweet Potato Parathas (Buttered Indian Flatbread)
Servings: Approximately 12 mini (6 inch) parathas
1 15 oz can of unsweetened sweet potato puree (make sure to get canned sweet potato without BPA lining!)
4 cups cassava flour (I used Terrasoul Superfoods Cassava Flour when making this because it was all I could find in the store, but usually use Otto’s Cassava Flour. Depending on the brand of your Cassava flour, you may need more than 4 cups! See instructions for guidance).
2 cups almond flour
1 tsp cumin powder or cumin seeds
1 tsp coriander powder
1 tsp salt
1/2 serrano chili chopped finely (optional)
Handful of chopped cilantro (optional)
Mix sweet potato puree, cassava flour, almond flour and all spices in a large mixing bowl. Add additional cassava flour as needed until the dough is mostly dry but still moldable (should be little moisture left, and should be able to roll into balls without dough sticking to your hands).
Roll dough using clean hands into 1.5 inch balls (should come out with 10-12 balls of dough).
Place each ball in between two sheets of parchment paper.
Use a tortilla press (or a flat frying pan) and press down on the parchment paper with the dough in between. This will form small 6-8 inch tortillas!
Place your tortillas on a frying pan on low heat with some ghee or oil of choice.
Pan fry each tortilla on both sides for 3-4 minutes each or until cooked through.
Serve hot with chutney, salted butter, or eat with plain yogurt. Enjoy!