Kūmara Somun

15 mins plus proving time

25 mins

1.	Cut the kūmara into cubes and steam or boil until soft, then drain and mash well.
2.	Leave to cool, then measure out 1 cup/250g.
3.	Put the flour in a bowl with the yeast and salt then add the kūmara with 200ml water and mix until you have a soft ball of dough, adding more water as necessary.
4.	The dough should be a little sticky, but still come together as a ball.
5.	Mix for about 6 minutes in an electric mixer fitted with a dough hook, or knead by hand for 10 minutes.
6.	Tip out onto a floured surface and gently form into a ball, then put into a lightly oiled bowl, rolling the dough around until it is coated.
7.	Cover lightly with plastic wrap, a tea towel or a plastic bag and leave to rise in a warm, draught-free place for 1 hour.
8.	Divide the dough into 6 and shape into balls, cover with a tea towel and rest for 15 minutes.
9.	If you have a water spray bottle, have this ready as spraying in a little water will make the bread extra fluffy.
10.	Heat a frying pan with a lid to a medium heat. Add a little oil and wipe around with a paper towel.
11.	Press one ball out to a 20cm disc and put into the pan, spray in a little water and cover immediately.
12.	Cook for 2 minutes, turn over and cook for a further 2 minutes.
13.	Repeat with the remaining dough.
14.	Store in an airtight container for up to 3 days.
15.	Reheat in the oven for 5 minutes before serving.

Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles