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Sweet Potato Flatbread Recipe

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4.2 from 8 reviews

This Sweet Potato Flatbread recipe features soft, lightly spiced flatbreads made with nourishing cassava flour and creamy sweet potato puree. Perfectly pan-cooked until they develop a slight char, these gluten-free flatbreads are ideal for wraps, sandwiches, or enjoyed on their own as a snack or side dish.

  • Total Time: 45 minutes
  • Yield: 8 flatbreads

Ingredients

Dry Ingredients

  • 2 cups (280g) cassava flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon organic cane sugar
  • Couple pinches of black pepper

Wet Ingredients

  • 2 tablespoons avocado oil (or other neutral oil)
  • 1 cup (8oz) unsweetened almond milk
  • 1 cup (165g) canned sweet potato puree

Instructions

  1. Combine Dry Ingredients. In a medium bowl, whisk together cassava flour, baking powder, salt, garlic powder, onion powder, cumin, cane sugar, and black pepper until well combined.
  2. Add Wet Ingredients and Mix Dough. Add the avocado oil, followed by the unsweetened almond milk and sweet potato puree to the dry ingredients. Stir until a dough forms and all the dry bits are incorporated. Use your hands to squeeze and mix the dough. If it feels too sticky, add extra cassava flour a little at a time until you achieve a smooth and cohesive dough.
  3. Prepare Dough for Portioning. Cover a pastry board or cutting board with parchment paper. Shape the dough into a single large ball and then gently flatten it into an 8-inch diameter disc. Place it on the parchment paper.
  4. Divide Dough into Portions. Using a sharp knife, cut the disc in half, then into quarters, and finally into eighths so you have 8 triangular pieces. Roll each triangle into a dough ball. Place the balls on a plate and cover them with a clean kitchen towel to retain moisture while preparing to cook.
  5. Roll Out Flatbreads. Heat a nonstick skillet over medium heat. Take one dough ball and place it on a parchment-covered board. Cover it with another piece of parchment and roll it out with a rolling pin to a circle about 1/4 to 1/2 inch thick and 5 to 6 inches in diameter. Rolling to 5 inches yields a thicker flatbread, while 6 inches produces a thinner, wrap-like bread.
  6. Cook Flatbread. Remove the top parchment sheet. Holding the bottom parchment with the dough, flip the dough onto your hand and gently peel off the parchment. Carefully flip the dough round onto the hot skillet. Cook for 3-4 minutes on one side until you see charred spots, then flip and cook another 3-4 minutes on the other side. For thinner flatbreads, reduce cooking times to about 2-3 minutes per side.
  7. Keep Flatbreads Warm and Repeat. Stack cooked flatbreads under a damp towel to keep them soft and warm. Repeat the rolling and cooking process with the remaining dough balls until all flatbreads are cooked.

Notes

  • Adding more cassava flour gradually helps to prevent dough from sticking and ensures a workable consistency.
  • Adjust thickness according to preference for thicker, fluffier flatbreads or thinner, flexible wraps.
  • Cook on medium heat to develop nice charred spots without burning the flatbreads.
  • Store leftover flatbreads in an airtight container and reheat gently to keep them pliable.
  • Can be served with dips, as sandwich wraps, or alongside soups and salads for versatile meals.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Gluten Free
  • Diet: Gluten Free

Find it online: https://recipeteach.com/sweet-potato-flatbread-recipe/