This bread has become my go to lunch /brunch stuffed with my favourite toppings like eggs, avocado and hummus - the list is endless!


  • 360g spelt flour
  • 200g sweet potato
  • ¾ tbsp. baking powder
  • 6 tbsp. virgin olive oil
  • 200g Greek yogurt
  • 1 ½ tbsp. apple cider vinegar
  • 2 tbsp. dried parsley
  • 1 tsp. garlic powder
  • Pinch sea salt


  1. Start by peeling and grating the sweet potato, place in a large mixing bowl along with the spelt flour, baking powder and stir.
  2. Pour in the rest of the ingredients and combine well using a spoon until a dough texture is reached.
  3. Tear off 6 sections and roll into balls.
  4. Prepare a clean surface for rolling, sprinkle a little spelt flour to prep before placing down a ball and rolling out using a rolling pin.
  5. You have two options if you want a thicker flatbread roll to about 1.5 cm thick or for a crispier bread, roll a little thinner to about .5cm.
  6. Place on a non stick baking tray or a lined baking tray and baked for 25 minutes (thicker bread) or 15 minutes for the thinner option.
  7. For both options -turn over the bread for the last 5 minutes of cooking.
  8. Once cooked, the outside should be hard to tap, raised a little and edges nice and crispy.
  9. Let cool for 10 minutes.