May 6, 2008
I have been contemplating making Naomi's recipe, from Straight Into Bed Cakefree and Dried, for Sweet Potato Pita's for some time. Naomi has several versions of her pita bread recipe, first there is the roasted sweet potato, dark coconut and teff. Timing always seemed to be a challenge, but this weekend turned out to be the perfect for trying my hand at making pita bread.
The recipe is very easy to make and very versatile with the various types of flavors that you can use to make them. My first batch of pita, I used the white Jersey sweet potato. They had a light and delicate sweet potato flavor. For the second batch, I used the Garnet sweet potato and the bread had a delectable sweetness and a beautiful orange color.
My first batch made a fabulous flat bread, although none of them puffed up. I did better with my second batch, with about half of them puffing up. We filled these with a light salad of shredded collard greens, radishes, cucumber and celeriac with a light vinaigrette.
This is a fun and very versatile recipe and my family thoroughly enjoyed them. My children thought they made for great snack food. My husband's favorite version was filled with roasted chicken, swiss chard and tomatoes and some wasabi mayonnaise.
Naomi is my adopted gluten free blogger, for the Adopt A Gluten Free Blogger event created by Sea of the Book of Yum. This month Adopt a GF Blogger is being hosted by Rachel at Wheat-Free, Meat-Free.