Today’s recipe was made quite some time ago. However, I did not want to post it until 1. I had made it more than once, and 2. I created a dip recipe to go along side of it. Now that Christmas is over, I officially have made a garlic dip recipe that pairs perfectly with these little pitas, of which I will be posting sometime in the near future.
Overall, these pitas are fun to not only make, but also eat, regardless of if you have something to dip them in. My mother enjoyed hers with some leftover, roasted chicken, while other family members and friends enjoyed them as an appetizer and side dish for their main meal. The pitas are also fabulous along side my Chicken Curry Soup, as well as the roasted garlic dip that I made on Christmas day (stay tuned for the recipe). With a unique taste from the water chestnut flour, these savory, mini pits are similar to that of the Indian dish, “Singhade ki Poori.” As a note, make sure to not heat the oil too hot, as this will cause the pitas to burn without puffing up. They would also be great as one, big flatbread, that you simply cut into strips once fried. In the end, these sweet potato pitas are packed with flavor, and really, the perfect finger food for anyone!
Sweet Potato Pita Bread
- 4 oz sweet potato (1/2 cup) – peeled
- 1 cup water chestnut flour
- 1/2 tsp sea salt
- 2 tsp lard + 1/4 cup for frying
- Green onion – chopped
- Place steamer basket in a small pot, filling with an inch or two of water.
- Peel and chop sweet potato, place it in the basket, and bring the water to a boil.
- Once boiling, place lid on pot, allowing the sweet potato to cook until fork tender for 10-20 minutes. *Time will depend on how big your chunks are
- Once tender, remove sweet potato from basket and place in a food processor fitted with a “S” blade, pureeing until smooth.
- Next, add in water chestnut flour, sea salt, and 2 tsp lard, pulsing until a dough forms.
- Roll pieces of the dough into small, ping-pong sized balls, and flatten with the palm of your hand on a flour dusted surface about 1/4 inch thick. *Repeat with remaining dough.
- In a large skillet, heat remaining lard on medium heat.
- Once sizzling, add 4-5 little patties of dough at a time.
- Turn heat to medium-low, cooking until browned for about 3-5 minutes per side.
- Place fried pitas on a dish lined with parchment paper to sop up any excess oil.
- Sprinkle with green onion and extra sea salt.
- Eat immediately and enjoy with my roasted garlic dip (here) or chicken curry soup (here).
The pitas are best warm, right off of the skillet.
You can also form the dough into larger rectangles and slice into strips once fried.
Psalm 42:5 “Why are you in despair, oh my soul? and why have you become disturbed within me? Hope in God, for I shal again priase Him for the help of His presence.”