Name: Vegan Gluten-Free Sweet Potato Flatbread
Prep time: 30 min
Cook time: 3 min
Total time: 33 min
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

Ingredients

Scale

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

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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.