A simple, subtly sweet flatbread so soft and flexible you would never guess this Sweet Potato Flatbread recipe contains no gluten or oil. A must-try versatile vegan recipe!
The potato flatbread family is growing. Meet the newest member: Vegan Gluten-Free Sweet Potato Flatbread.
One of the first questions I received after posting the original Vegan Gluten-Free Flatbread was will it work with sweet potatoes. Well as I’m sure you can guess by the title of this post, the answer is yes! It works and works deliciously.
Sweet Potato Flatbread
In fact this sweet potato version turned out even more flexible than the original. Not quite as fluffy, but very bendy. The dough is slightly more fragile because the sweet potato isn’t as starchy and sticky, but after cooking they are insanely soft. And cleaning the potato puree out of the blender is a lot easier with this version too.
Since there is already a hint of sweet from the sweet potato, I thought we might as well take it a step further with a little bit of coconut sugar. And if we are going to go the sweet route, then we might as well add a dumping dash of cinnamon too.
Of course the sweetness and the spice is entirely optional. You can just go with a pinch of salt and you’ll be on your way to a savory flatbread instead.
I just devoured the last three for a snack actually. No toppings, no fillings, just sweet soft cinnamon-laced flatbread. It’s a very unique flavor for a flatbread, like nothing I’ve had before, but irresistible once you taste it!
A few tips…
Roll them out between two pieces of wax paper so they don’t stick or tear. And be sure to peel the paper off the flatbread, NOT the flatbread off the paper.
Place the cooked flatbreads in a bowl or on a plate covered with a damp cloth while cooking the others. It keeps them very soft and warm.
To reheat, either wrap them in a damp wet paper towel and microwave till warm and soft. Or pop them in the toaster for a pita chip-like crunch.
I’ve already gotten great feedback from readers on the original flatbread recipe, and a few shots on Instagram too like this one. So if you haven’t tried either yet then pick your potato and get on it!
Subtly sweet, soft, cinnamon-laced flatbread! #vegan #glutenfreeClick To Tweet Print
Vegan Gluten-Free Sweet Potato Flatbread
- Prep Time: 30 minutes
- Cook Time: 3 minutes
- Total Time: 33 minutes
- Yield: 5 flatbreads 1x
Ingredients
- Potato Puree
- 1 medium sweet potato
- 1 1/2 cup water
- Dough
- 1 cup of the sweet potato puree (above)
- 1 cup tapioca flour
- 1 cup gluten free flour blend (I used Bob’s Red Mill 1-to-1)
- 1 tsp baking powder
- Sweet version: 2 tbsps of coconut sugar + 1 tsp cinnamon
- Savory version: 1 tsp salt
Instructions
- Potato puree: Peel and roughly chop the sweet potato.
- Transfer to a medium saucepan, add the water, and boil till tender. Do not drain.
- Puree the potato and cooking water in a blender till smooth. Transfer to another bowl (or back into the pot) and wash your blender immediately.
- Dough: Combine all the dry ingredients in a mixing bowl.
- Add 1 cup of potato puree.
- Mix/knead to form a slightly stick dough. If it is too sticky, add 1/4 cup more GF flour.
- Divide into 5 balls.
- Roll out each ball between two piece of wax paper to about 1 cm thickness.
- Heat a non-stick skillet to medium-high heat.
- Place a flatbread in the pan and cook for 1 to 1.5 minutes or until bubbles start to show. Flip, then cook for another 1 to 1.5 minutes on the second side. There should be some brown spots on each side.
- Remove from heat and place in a bowl under a damp towel to keep them soft while you cook the others.
- Keep in an airtight container in the fridge for up to 4 days. Reheat as mentioned above.
Notes
For a gum free version, either use a gum-free GF blend like the King Arther Gluten Free Flour Blend or use 1 cup of brown rice flour instead of the GF all purpose. I still prefer the texture with the GF blend, but the brown rice flour version is still fairly soft and pliable.
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The sweet version please!!!! Potato and cinnamon <3 These look super flexible! I mean, check out that roll 😉 No breakage and they look so soft <3 Soft, pillowy, and roll-able….that's some damn good gluten-free vegan baking my friend!
Very very good choice! I thought you’d go that direction because CINNAMON! The potatoey softness blew me away again 😮 When you can roll it up and use it like a telescope thats a darn flexible flatbread!
These look great. Are there any particular sweet potatoes you recommend? Are the starchier types better, like the Japanese sweet potato, or those with more water like the ubiquitous orange sweet potato? I think making purple flatbread might be fun. Thanks for a great recipe.
Purple would work! Really any kind will be okay, if using a drier/starchier kind than the basic orange you may want to start with less flour and add just enough to be able to roll/shape the dough. Enjoy!
Thank you for your helpful and speedy reply.
Liz
I didn’t know I could love your flatbread recipe anymore, but I was so wrong. So much love for this. Going to get some tapioca flour ASAP!! I really want to wrap up a banana and nut butter in this <3 <3
You have such an ingenious imagination for snacking combos, a banana wrap inside of these sounds awesome! Now I’m going to have to make more ASAP! Hope you try them 🙂
I’m confused the recipe calls for both the sweet potato and potato purree is it the same?
Appreciate clarification since this looks great!
I can see how you were confused. It is actually shown in two parts: The first part is how to make the puree, using the sweet potato.
The second part is the recipe for the Dough, and it shows where you use the puree, that is listed in the first recipe.
Does that make sense? Not sure if I worded that any better.
I had to read the recipe twice, too,!
Sorry it’s confusing, I just wanted to make it clear that you are only using one cup of the puree that’s why I separated it like that. One potato isn’t a very consistent measurement.
I can’t believe this is only made with sweet potatoes and GF flour!! Genius, Natalie! 😀
Thank you Sarah! Potatoes are amazing 🙂
I love the sweet potato version! Bonus points for cinnamon 🙂 I’m thinking a flatbread night is in order. Just wondering: would this work with whole wheat or spelt flour?
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Sure! But you won’t need the tapioca, if you have actual gluten, just use all wheat flour. Not sure about spelt, me and spelt don’t get along so I never use it ha 😀
Perfect, thanks! 🙂
It’s sooo flexible! I never thought gluten-free flatbreads could bend like that! 😀
I’m really amazed and the color is gorgeous! The sweet version with cinnamon sounds so yummy <3
Tapioca starch and potato are a magical pair, I never thought It’d happen either! And you better believe the sweet cinnamon one is my fave too <3
Oh goodness! These look fantastic, and I have a big thing of tapioca flour and have zero memory of what I bought it for – new purpose found 🙂
Hahaha I know the feeling, I have two, TWO bags of flax meal in my pantry and I have no idea why or how it got there 😀 Hope these can use up some of that for you!
Try replacing the tapioca flour with flax meal, they are both binders and flax is loaded with fiber.
Potatoes for the win again! The sweet version sounds amazing. Yum! Oh, I bet my daughter would love these in her lunch box with peanut butter! That’s how she always eats her baked sweet potatoes. The list of your recipes to make just keeps getting longer!
I would be one happy camper to find something like this, or heck even just a baked sweet potato in my lunch! Leah’s idea was a peanut butter banana wrap in one of these which i think sounds amazing too!
Ok, what the heck, I just saw this on Pinterest and I missed this post too?! LOL! SO sorry girl, I don’t know what is wrong with me, just crazy busy week I guess. Anyways, you KNOW I love sweet potatoes and tapioca of course. This is similar to how I make my potato pizza crust, just with regular potatoes. The combo of starch and potatoes is amazing! I can just imagine adding chocolate chips inside of these and melt them and eating about 5 of them, yum!
Ooooh I like the way you think! I hadn’t even thought to add chocolate to the party, but YUM! Pizza crust, that must be an older one I don’t remember that… Okay just found it, yes similar but yours looks so wonderfully crispy and crusty! The perfect easy thin crust pizza, I’m pinning that one! I know I’ve said it a million times, but potatoes are amazing <3 And no worries, time just disappears sometimes 🙂
I’ll be anxious to try this one, and am excited that it doesn’t have eggs. Eggs can really tear up my stomach.
Thank you!
I know it’s hard to find a gluten-free and egg-free flatbread! I hope you try the recipe and enjoy 🙂
Oh, my goodness!!! Just when I thought your potato flatbread was genius, you go and create a new version that sounds absolutely heavenly! Growing up, I loved eating sweet potatoes with cinnamon, sugar and a little butter so this sounds so perfect. The magic of potatoes – so amazing! Can’t wait to give these a try! <3
These have quickly replaced the original as my favorite! Sweet potato and cinnamon and sugar…mmmm delicious in all forms 🙂 I keep meaning to try all these amazing sweet wrap ideas like chocolate filling or a banana wrap but I end up just eating them because they are so good! Oh and I finally found some of the King Arthur GF flour, so I’m going to try them with that next!
Wow! I just made these and I’m blown away. I used 1/3 cup each of brown rice flour, potato starch and spelt flour with 1/4 teaspoon xanthan gum instead of the gluten free mix.
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I’m so happy you liked them!! And thanks for the feedback. I’m always getting questions about substituting other flours so that is good to know 🙂
The recipe above says baking soda but the video says baking powder. Did you use baking powder?
It should be powder, the written recipe is incorrect. Thanks for letting me know!
Sounds good! I’m wondering if I could use other vegetables to switch things up sometimes. Have you tried it with cauliflower or various squashes?
I have tried it with pumpkin and it did not work. I haven’t tried cauliflower, but I have my doubts about that too. Potatoes have this very unique starchy glue-like consistency after blending that no other vegetable really does.
I made these last night. I had white-fleshed yams and whole wheat pastry flour. They are pretty good, I don’t really have a use for the cinnamon ones (I used date sugar), but I will definitely make the savory ones again! Next time I will boil the yams/sweet potatoes in veggie broth and maybe throw in some garlic! 3 medium yams made about 8 cups of puree! They are a little bit playdoughy, but very easy to work with. I rolled them out to about 1/4″-1/8″ thick (just on floured counter, no wax paper), and they fluffed up nicely on my cast iron griddle. Also, I just put enough water to cover the potatoes, because I didn’t realize it had a measurement.
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I’m so glad you tried them! With the sweet ones I usually just eat them plain as a snack, but the savory version is much more versatile. And you idea to add in some veggie broth and garlic sounds delicious. I’ve never tried it with whole wheat pastry flour, so I’m glad it worked. Thanks for the feedback 🙂
Has anyone tried to freeze these and reheat as needed? When my family and j order Arabic food, I’m always envious of their bread they can dip in garlic. I’d love to have some bread on hand!
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As the batch is quite small I haven’t tried freezing them yet, but it’s worth a shot! I would recommend reheating them wrapped in a wet towel to steam them so they don’t get dried out though. Enjoy!
Could this be made so it’s not gluten free as I have gluten flours?
Sure! You can use all purpose or wheat flour in place of both the tapioca and gluten-free flour blend, so about 2 cups of AP flour. And if it seems to dry or too wet to roll out just adjust the amount of sweet potato puree and flour accordingly 🙂
Thank you so much I will give this a go!
I made the savory version and loved it! What I’m wondering is if you can freeze the dough. I would love to make a bunch of dough and freeze it and just take it out and thaw it when I need it. Thoughts?
I am so happy you tried it and liked it Sofia! Hmmm I haven’t tried freezing the dough before, only the already cooked wraps. I worry that similar to freezing the wraps the dough may dry out significantly and change the texture of them. It’s worth a try, but I can’t guarantee they will be as good as freshly made.
i made these this morning and unfortunately they were a bit of a disaster. I had to add at least another cup and a half of flour before they were the right consistency. By then, the sweet potato to flour ratio was not what I was wanting. I may try them again but will start out with about 1/4 to 1/2 cup of water and then add more liquid to the dough if needed.
I am so sorry they didn’t work for you, bread/dough recipes can be so finicky sometimes. I definitely think adding the liquid slowly to get the right consistency next time is a good idea. Hope take 2 turns out much better!!
Gf, vegan, no yeast, SOFT wraps that do wrap! Perfection!
YES!! I am so happy you like them 🙂
I can’t easily source tapioca flour….but you seem to be using it as a binder? What might I use instead? I am wheat free and in the U.K. 🙂 I’m really wanting to try these as the gf wraps I have had have been…….so bad…..!!
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Yep it is the binder/gluten-replacement here. You can use cornstarch instead, thats the closest sub. White rice flour may work as well, but I can’t guarantee the amounts/ratios would be the same so cornstarch would be safer if you can find it! Hope that helps 🙂
Tapioca flour is easily found on Amazon in UK
Saw it, made it, loved it! I was craving something sweet and doughy and this hit the spot perfectly ☺
It’s amazing that it turns out so well without any oil!
I was wondering about something in the description, though. It says to roll the dough to 1 cm thickness…that’s awfully thick. I rolled mine to about half that and they looked pretty much like the ones in the picture.
Bonus fact: The dough is soft enough to just squish it flat with a pot, no rolling pin needed.
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I’m so happy you liked these Astrid! Ha love the fun fact, that’s a great idea–i’m always up for easier methods 🙂 Thanks for sharing, And yes I think that should be more like 1/4 inch or even a little less, I’ll go edit it right now. Enjoy the rest!
I just found your site/recipe on Pinterest (thanks to the person that pinned)
I’m really excited to try this, husband is Celiac and looking for something to have on hand to make lunches to go to work- In my experience GF products I have made in the past are great the first day and from then start to stale quickly. Do you have any information on durability and shelf life after the first day.
Hi Jacki! Welcome I am so happy you found me. Yep, I know exactly what you mean with GF baked goods, especially when homemade without any preservatives. These are indeed best the first day, but after that you just have to be strategic about how you reheat them. I recommend toasting them in the oven or toaster, the edges get kinda crunchy/crispy like a chip and you can eat them like an open-faced pizza/sandwich with toppings that way. Or to reheat them and keep them soft, wrap in a damp paper towel and microwave until soft and pliable again. They will still dry out though with time, so I recommend 3-4 days max as a “shelf life”. I have had some readers freeze them, but I can’t vouch for that personally. Hope that helps!
Natalie: your inspired me to get creative. I used wet almond meal leftover from making almond milk + some stoneground oats (aka Scottish oatmeal) and the resulting wrap is surprisingly delish. Thank you!!
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*your RECIPE inspired me… 🙂
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Whoa this sounds amazing! Just almond meal + oats–I am so curious to try that now, I love both of those ingredients and it sounds so wonderfully simple too. Thank you for sharing and always happy to inspire such yummy things 🙂
Oops! Apologies for not being clear. I subbed wet almond meal + stone ground oats for the gluten-free flour your flatbread recipe calls for, and also included the other ingredients listed in your [white potato] flatbread recipe. Because the meal was wet I needed to increase the dry ingredients to get the dough to the right consistency, namely a bit more tapioca and a generous amount of oats. Next time I’ll pay attention to measurements. 🙂
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Ah gotcha! Thanks for clarifying. Since creating this recipe I have come to love almond flour and meal in baking for the awesome moisture and texture it adds so I am really cruise to try it. No worries, I will experiment with the idea myself too. Plus such a great way to use up milk pulp! Thanks Lori 🙂
I have recently gone GF and was a bit skeptical about finding a flexible flat bread substitute, but this one is FANTASTIC!!!! I am so Inspired!
I have been vegan for 30 years and bote Five vegan children, never seen anything like this!
I didn’t have Tapioca flour but substituted with Corn Flour and it worked marvelously!