300g kūmara, peeled
500g high-grade bread flour
3 teaspoons instant yeast
1 teaspoon salt
olive oil, to cook

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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