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Vegan Gluten-Free Sweet Potato Flatbread

  • Prep Time: 30 minutes
  • Cook Time: 3 minutes
  • Total Time: 33 minutes
  • Yield: 5 flatbreads 1x

Scale

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

  1. Potato puree: Peel and roughly chop the sweet potato.
  2. Transfer to a medium saucepan, add the water, and boil till tender. Do not drain.
  3. 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.
  4. Dough: Combine all the dry ingredients in a mixing bowl.
  5. Add 1 cup of potato puree.
  6. Mix/knead to form a slightly stick dough. If it is too sticky, add 1/4 cup more GF flour.
  7. Divide into 5 balls.
  8. Roll out each ball between two piece of wax paper to about 1 cm thickness.
  9. Heat a non-stick skillet to medium-high heat.
  10. 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.
  11. Remove from heat and place in a bowl under a damp towel to keep them soft while you cook the others.
  12. 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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