To begin, boil the sweet potato chunks in lightly salted water until tender, around 15 minutes. Drain well, then mash until smooth. Allow to cool before mixing into the dough.

In a small bowl, combine the dried yeast with lukewarm water and a pinch of sugar. Let it sit for 5–10 minutes until foamy, which indicates the yeast is active. Move to dough mixing.

In a large mixing bowl, combine the bread flour and salt. Add the mashed sweet potato and yeast mixture. Mix until a rough dough forms, adding extra water if needed for a soft but not sticky texture. Proceed to kneading.

Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic. Kneading helps develop gluten for the bread’s signature chew. Transition to proofing.

Place the dough into a lightly oiled bowl, cover with a damp cloth, and leave in a warm place for 1–1½ hours or until doubled in size. Move to shaping the flatbreads.

Punch down the risen dough to release air. Divide into 4 equal pieces and shape each into a round disc about 2 cm thick. Dust lightly with flour to prevent sticking. Proceed to second proof.

Cover the discs with a clean cloth and allow them to rest for 20–30 minutes. This short proof helps achieve a light texture. Prepare the cooking surface next.

Traditionally cooked on a basalt stone, you can use a heavy cast iron skillet or griddle. Heat over medium to low until evenly hot. Transition to cooking the bread.

Place each disc on the hot surface and cook for 4–5 minutes per side until golden brown spots appear and the bread is cooked through. Turn only once to keep the crust even. Move to final preparation.

Mix softened butter with garlic, parsley, and sea salt. Slice the bread while still warm and spread generously. Serve immediately alongside grilled dishes or seafood.