Sweet potato flatbread

Combine the flour, salt and optional curry powder; add the olive oil and rub it into the flour.

Add the boiled sweet potato while still warm (rewarm it if boiled the day before).

Knead only until the dough comes together; overworking makes it stickier. No water needed. Add another half teaspoon of oil.

Shape into balls; smaller balls are easier for beginners.

Dust each ball and the work surface lightly with flour, flatten with the fingers, then roll out evenly with gentle pressure, neither too thin nor too thick.

Heat a nonstick pan on medium-high. Cook the flatbread until the surface changes colour or a few seconds, flip, a few more seconds, flip again.

Brush a little ghee on top, flip and brush the other side. Without fat, flip from time to time until roasted.

Keep on a wire rack so the bottoms do not get soggy.