Sweet Potato Pita Bread/Pain Pita de patates douces

When it’s autumn and sweet potato season rolls round, I go a little crazy, I put sweet potato in EVERYTHING!  Doughnuts, spice buns, make chips out of them, mash them, roast them, dice them, slice them, maybe the only thing I haven’t done yet is put them in a drink!….yeah maybe I won’t go that far,

but the one recipe that triumphed, through my sweet potato journey, the best tasting recipe to come out of all that experimentation was this sweet potato pita bread.

This bread is lovely and comforting.  It’s the type of bread that needs that Hovis theme tune playing in the background, it gives you a warm feeling in your belly, puts a smile on your face….



it has pockets!!

Real life ones that don’t you don’t need to curse for being so full of junk.  They won’t weigh you down on your way to work or leave you with a posture that the hunchback of Notre Dame would be ashamed of.  The bread tastes so good, the pockets don’t even need to be filled! Open them up, slather on a bit of butter and watch it melt into the orange splodges of the bread.

Sweet Potato Pitta Bread

  • 1 small to medium sized sweet potato
  • 28g sweet potato flour
  • 28g millet flour
  • 65g brown rice flour
  • 20g white sorghum flour
  • 1 tsp xanthan gum
  • 1/2 tsp sea salt
  • 1/2 tsp yeast
  • 12.5ml date syrup
  • 25ml olive oil
  • 1 medium egg

Scrub and pierce one sweet potato.  Roast the sweet potato in it’s skin till soft (about 45 minutes). Leave to cool then peel. Scoop the potato into a bowl, sift dry ingredients over cooled potato and add oil, date syrup and egg. Squeeze together the mixture with your hands.  Add enough warm water for a soft sticky dough (about 90 ml). Squeeze until combined and leave to sit for an hour.  Beat the mixture to release the gasses from the yeast.  Sprinkle your work surface with flour and scoop an egg sized lump of dough and roll it in flour to coat.  Roll bowl out into an oval with floured rolling pin, not too thin, can still hold it without it splitting.

Place pitta on a baking tray and leave to prove for an hour.  Brush the pitta with egg wash and sprinkle chia seeds onto it.  Heat the oven to 200°C/400°F and sprinkle the pitta with water just before putting in the oven, bake for 8 to 10 minutes and eat warm from the oven. (I found the bread didn’t keep well so it’s best to eat it warm and shortly after baking).

Adapted from this recipe

Pain Pita de patates douces

  • 28g de farine de patate douce
  • 28g farine de millet
  • 65g farine de riz complet
  • 20g de farine ‘douce’ de sorgho blanc
  • 1 c à c gomme de xanthane
  • 1/2 c à c de levure
  • 12.5 ml de sirop de dattes
  • 25ml d’huile d’olive
  • 1 oeuf moyen
  • une patate douce, petite ou moyenne

Bien lavez les patates, les piquez avec une fourchette, puis les disposez sur du papier aluminium, sur la plaque au four. Enfournez pendant 45 minutes. Laissez refroidir, épluchez et évidez la patate dans un bol. Tamisez les ingrédients secs sur la patate, ajoutez l’oeuf, l’huile et le sirop. Malaxez le mélange un peu avec les mains. Ajoutez l’eau au fur à mesure jusqu’à ce que la pâte devienne très souple. Malaxez jusqu’à l’incorporation et laissez pétrir pendant une heure, Bâtissez la pâte, enfin de libérez le gaz, ensuite saupoudrez de la farine sur votre plan de travail , étalez au rouleau un pâton de manière à former un disque plutôt ovoïde. Laissez .  Badigeonnez la pâte avec un oeuf battu et des graines de chia encore une fois pendant une heure. Arrosez avec un peu d’eau avant d’enfourner, puis enfournez pendant 8 à10 minutes. Mangez chaud. (la pain ne se conserve pas donc c’est mieux de le manger tout de suite).

Adaptée de cette recette

4 thoughts on “Sweet Potato Pita Bread/Pain Pita de patates douces

  1. Mm, yours look fantastic! Bt I don’t have access to anything but plain wheat free flour (doves farm) might they work?

    • Hey Claire, the sweet potato is the most important ingredient, so if you have that, you can easily sub 141g of Doves Farm for the rest of the flour. Enjoy! Let me know how it goes!

  2. Looks amazing! Will definitely try…maybe play around with other flours I already have like buckwheat and rice. Oh and as for not putting sweet potato in drinks….You so should….After seeing a pumpkin spice latte had to give sweet potato a try too! Delicious…trust me 😉

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