RECIPES OF THE
SEASON recipes and photography by FRANCINE SPIERING
PEACH & TOMATO SWEET POTATO FLATBREADS Serves 4
Year-round sweet potatoes in Texas make these flatbreads sing with flavor, color and freshness — topped with summer’s finest tomatoes and juicy soft peaches. The dough can be made a day in advance and kept covered in the fridge. Allow at least three hours for the dough to rise again before proceeding. 1
medium sweet potato
1 t.
dry active yeast
1/2 c.
warm water
11/2 c.
flour, plus extra for dusting
1 t.
salt
1 t.
smoked paprika powder
1/2 t.
ground turmeric
1 T.
olive oil, plus extra for greasing
1 T.
plain yogurt
For the topping: 2 c.
cherry tomatoes, halved
1
large ripe peach, peeled and cut into chunks
1
avocado, mashed coarsely Additional, to taste: sliced radishes, spring onions, jalapeños, microgreens, crumbled feta Salt and pepper to taste
Peel the sweet potato and cut into chunks. Boil lightly in salted water until completely soft, about 12-15 minutes. Drain. Use a potato masher to puree until fine and lump-free. Set aside and let cool completely. You will need about a ½ cup of this sweet potato puree. If you have any left over, use it in another dish, or freeze it for your next flatbread. In a small bowl, activate the yeast in warm water. Sprinkle a little flour on top and let bloom for about 5 minutes. Combine flours, salt and spices in a large bowl. Use a wooden spoon to mix in the dissolved yeast, followed by the sweet potato, olive oil and yogurt. Continue to mix into a loose, shaggy dough. Dust a clean work surface with flour and dump the dough out onto it. Flour your hands and the top of the dough. Knead 5-8 minutes (using more flour as needed to prevent sticking) into an elastic, smooth dough that comes together easily in a ball. Grease the bottom of a bowl with olive oil and roll the dough ball in it to coat. Cover the dough itself with plastic wrap and then cover the bowl with a dish towel. Place in a warm, draft-free spot and let rise until doubled in size, about 1 hour. Preheat the oven to 450°. Dust your surface again with flour. Dump the risen dough out and divide into 4 equal pieces. Gently round each piece into a ball. Cover with cloth and let rest for 30 minutes. Use your hands to stretch each dough ball into a flat round (about ¼-inch thick). Heat a cast-iron or griddle pan. When hot, drop in a piece of flattened dough and cook for 2 minutes, then flip and cook for another 2-3 minutes. Spread a layer of mashed avocado on the flatbread and top with your choosing of tomatoes, peaches, jalapeños, radishes, spring onions, feta and microgreens. Season with salt and pepper.
30 / EdibleAustin.com
EdibleAustin.com / 31