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 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.
potato and (com)paring knife
I also wanted to make things more complicateda bit more healthifiedby 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 NaanAdapted 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.