Prepare the Sweet Potato: Boil or steam a sweet potato until tender, about 10-15 minutes. Drain and let it cool slightly. Remove the skin and save. Mash the potato until smooth, add 1 tablespoon ground flaxseed and seasoning, such as basil or oregano.
Make the Dough: In a mixing bowl, combine the mashed sweet potato, flour and baking powder. Mix until soft pliable dough forms. Leave to rest in the fridge for approx. 30 minutes.
Shape the Pitas: Line a baking tray with parchment paper. Cut the dough into 4 and gently press to form 4 small pitta breads or pizza bases ¼ inch thick.
Cook the Pitas: Brush the top with olive oil and bake for 10 minutes at 180°C on the lower shelf. Turn over and bake for a further 10 minutes. Brush the saved potato skins with olive oil and put in the oven for the last 5 minutes.
Serve: They can be served with hummus, salads, or used as a wrap for your favourite fillings. The brown crispy skins are a tasty snack or addition to any meal and add extra fibre to your diet.