Sweet Potato Tortillas (Corn Tortilla–Inspired)
Base: Mashed sweet potato + cassava or zucchini Texture: Soft, flexible, and pan-seared Use for: Tacos, tostadas, or enchiladas
Base: Mashed sweet potato + cassava or zucchini Texture: Soft, flexible, and pan-seared Use for: Tacos, tostadas, or enchiladas
Inspired by: Iraqi torpedo rolls Base: Mashed potato + squash, shaped into mini ovals Bake until lightly crisped outside, soft inside Top with: Dulse flakes or sesame (PM only)
Inspired by: Egyptian baladi Dough: Regular potato + garlic + cassava (optional) Form into small, thick rounds, bake until golden Pair with: Tomato-veggie stew or greens
Inspired by: Sudanese kisra (fermented sorghum crêpe) Batter: Zucchini + sweet potato + filtered water Cooked like a crêpe in a nonstick pan Serve with: Warm stew or mashed veg fillings
Inspired by: Persian barbari Base: Mashed white potato + cassava or mashed kabocha Pressed into oblong shapes with ridge markings Top: Parsley, garlic, lemon zest
Inspired by: Yemeni mulawah Dough: Potato + squash + parsley Pressed into a pan, folded gently as it cooks like a flaky pancake Brush with: Lemon + herb blend (no oil)
Inspired by: Ultra-thin folded bread Dough: White potato + lemon + herbs, spread extremely thin Cooked on a flat griddle or baked until soft and bendy Use as: Table-size wrap or for layering under stew
Inspired by: Lavash Base: Steamed regular potato mashed with a touch of cassava or zucchini for stretch Spread thin and bake or press into pliable sheets Great for: Rolling, dipping, scooping
Inspired by: Lebanese manakish Dough: Kabocha squash + cassava or zucchini Top with: Lemon juice, thyme, and sumac (if allowed) Bake flat like mini pizzas
Inspired by: Spanish torta de aceite Crispbread: Thinly spread sweet potato and cassava, baked until crisp Flavor: Cinnamon + anise + pinch of salt Enjoy with: Sliced fruit (PM only) or herbal tea