Sweet Potato & Rosemary Farls
Ingredients
700g Sweet potato,cooked,mashed (cold/room temperature)
1tsp Ground dried rosemary*
1tsp Garlic powder
14g Ground golden flaxseeds
30 ml water
250g Gluten free self-raising flour (plus extra for dusting)
We used Doves Farm flour
1.5 tsp Sea salt
Mild Olive oil 2tbs (0.5 tbs per farl)
Method
In a small bowl add 30ml of water to the ground flaxseeds and stir, set aside for 10 minutes.
In a large bowl add the sweet potatoes, garlic powder, ground dried rosemary, sea salt, flour and flaxseed mixture.
Bring together with a large spoon and then use your hands, kneading gently, bringing the mixture together.
Next, divide evenly into 4. Shape each one into a ball.
On a floured board, one at time, shape and round the dough into a circle about 1cm in thickness. Make sure the top is also dusted well with flour. Cut each farl into quarters.
Heat up a frying pan with half a tablespoon of mild olive oil, when the pan is hot, add the farl and fry on both sides until golden brown. If required, sprinkle with a little more sea salt and serve immediately.
Tip * If you do not have ground rosemary powder you can grind dried rosemary in a spice/coffee grinder. Otherwise add some of the flour to a blender, enough to cover the blades. Add 1 tsp of dried rosemary and blend for approx 1 minute. Add this flour together with the rest to make 250g for the recipe.
