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
- 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.
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