Tava (indian chappati flate pan) (or a non-stick pan)
Roast a large sweet potato for 45 minutes at 200 °c, then peel and mash with a fork adding in the salt, and finely chopped corriander. Allow mixture to completly cool.
Whislt mixture is cooling make a chappati dough with the flour and water mixing until it is a firm dough and then kneed with hands for about 5 minutes. Add more water/flour as needed. ( making the dough the night before and allowing to sit in fridge results in a much crispier and yummier paratha!)
Get a ball of chappati dough (size of a snooker ball) and roll out until it is a about 1cm thick and 10-11cm wide circle.
Next dust your hands with dry flour, and get a similar but smaller sized amount of cooled sweet potato mixture,and shape into a ball with hands (dusting well with flour so that it is not sticky) and place in the centre of the rolled out chappati dough
Next, stretch the chappati so all the edges of the chappati are now gathered at the top and are enclosing the dough (like you would do with cloth) and you have what looks like a stange dough pineapple!
Using a gentle twisting and squeezing action, secure the sweet potatoe bundle and then flatten the top so it now looks like a large a scone .
Genourously dust in flour and then gently roll out, dusting between rolling, until the mixture is roughly 1/2 or 1/3 cm think and about a 17-18cm circle.
Pre heat your tava or non stick pan for 3-4 m inutes or until hot and then turn heat 1/3 down. Carefully place the sweetpotatoe paratha onto the pan and afer about 40secs check if it has started to change colour. If it has, flip over and then spread olive oil or vegan spread over that side.
After 20secs flip over the oiled side onto pan and spread oil over the other side. It should start to turn golden brown and begin to crisp.
After 20-30 seconds flip over one last time leave for about 10 seconds and take off the pan!
Deliciously soft, fluffy, savoury buns, which when broken open, reveals a sage and onion filling dispersed through the bun. Spread on some good quality salted butter and you are done. Excellent for picnics, accompanying soup or just as a snack by itself. They freeze very well and I tend to bake 3 batches in one go every few weeks as they are a perfect after school snack and a great way to utilise my very prolific sage plant!
Quick pan-based vegan pizza. Pizza base takes a couple of minutes to mix and about 5 minutes to cook. 30 minute total cook if you make the topping as described, but quicker if you wish to use ready-made shop topping.
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