These simple sweet potato delights occupy a spot on the quickbread spectrum somewhere between a cracker and a rather dense flatbread, but with a wonderful flaky interior. Ideal for dipping into spreads or curries too, they were on the menu with some spicy hummus. Roasted sweet potato and a hint of Indian spices elevate these to one of my new favorite savory flatbreads. They are baked too, so no need to hover over a hot skillet cooking up each round individually. Especially if you roast the sweet potato beforehand, these are easy to make and take very little time to come together. A cross between a roti and a paratha? You decide. Toss in your favorite spices or seeds or keep it simple with minimal seasoning — either way enjoy as a side for any meal or just snack on them. They are that good.
Other flatbreads you are sure to revel in from Lisa's Kitchen:
Paratha Stuffed with Sweet Potato and Potato
Sweet Potato Roti
Fenugreek Chapatis
Off and On the Trail Bannock
On the top of the reading stack: Roadside Picnic 
Audio Accompaniment: the ceiling fan
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