- Potato Puree
- 1 medium sweet potato
- 1 1/2 cup water
- 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
- 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.
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.