Inspired by the Central Asian non—a tandoor-fired bread with a dimpled center and golden edge—these rounds trade wheat and fat for something softer. Mashed sweet potato brings warmth and structure, while cassava binds without weight. They’re shaped by hand, pressed in the center with a spoon or fork, and baked until the edges just begin to crisp.

There’s no fire oven. No flour dust. But there is patience. Pressing the center keeps the shape grounded. Adding herbs at the end invites aroma to the surface. They’re quiet breads. Not loud. Not lofty. Just enough.

Ingredients

Dough

• 1 cup mashed roasted sweet potato (white or orange flesh), cooled

• ¾ cup cassava flour

• 1 tablespoon tapioca flour

• ½ teaspoon sea salt

• 1 tablespoon lemon juice

• ¼ cup filtered water (add slowly as needed)

Topping

• 1 tablespoon chopped fresh parsley (pressed into surface before baking)

• Optional (PM only): ½ teaspoon black sesame seeds

Method

1. Preheat oven to 375°F (190°C). Line a baking tray with parchment.

2. In a bowl, combine cassava flour, tapioca flour, and sea salt.

3. Add mashed sweet potato and lemon juice. Mix until crumbly. Gradually add water until a soft, pliable dough forms.

4. Divide into 4 equal portions. Roll into balls, then flatten into thick rounds (about ½ inch thick).

5. Use a spoon back or fork to press a shallow dimple in the center of each round.

6. Sprinkle parsley (and sesame, if using) on top. Press gently to adhere.

7. Bake for 22–26 minutes, or until the edges are firm and lightly golden. The tops should remain soft but set.

8. Let cool 5–10 minutes before serving.

To Serve

• With warm herbed root mash or roasted squash

• Alongside sautéed mushrooms or lemony greens

• As a base for garlic mash or herbed purée

• Topped with beet spread or black sesame paste (PM only)

Notes from the Kitchen

• For best structure, use well-roasted sweet potato—steamed or watery mash will soften the dough too much.

• If dough feels too sticky, dust with a little cassava while forming.

• For an extra golden base, bake on a preheated tray or stone.

• Best eaten warm. Reheat in a dry skillet or low oven to restore texture.

This isn’t bread that rises to impress. It stays close to the ground, pressed in the center, like it remembers where it came from. What it loses in loft, it gains in quiet strength. Tear it. Dip it. Let it cool in your hands. These rounds speak softly—but they hold.