Sweet Potato Flatbread
This easy sweet potato flatbread is simple to make with no yeast needed! Perfect served with dal or curries or as a wrap with your favorite fillings! (gluten-free, soy-free, nut-free, yeast-free)
Servings: 6
Ingredients
Wet Ingredients
- 2 tablespoons psyllium husk powdered, or 2.5 tablespoons chia seeds, powdered
- 1/2 cup sweet potato or pumpkin puree
- 1 to 2 tablespoons water
Dry Ingredients
- 2 tablespoons brown rice flour or white rice flour
- 1/2 cup chickpea flour
- 2 tablespoons tapioca starch
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon herbs of choice I use thyme and rosemary.
- other additions: garam masala or red pepper flakes
Additional Ingredients
- 2 teaspoon oil
- mix of chickpea flour and rice flour for rolling
Instructions
- In a bowl, add the sweet potato puree and 1 tablespoon of the water, mix well, then warm in a microwave or on the stovetop until warm to touch. Powder the psyllium husk in a blender/grinder, add to the sweet potato mixture, and mix well. Let sit for 5 minutes, so the mixture can become thick.
- In another bowl, whisk all the dry ingredients until well combined. Add the dry ingredients to the wet. Mix until well combined. Do not add more water in the beginning. Press and mix with a spatula or get your hands in there and press the flour into the dough. It will take about a minute for the dough to start coming together. It may seem too dry in the beginning. Mix and knead until the dough is well formed. If the mixture is too dry after the first 3 minutes of mixing, then add in water 1 teaspoon at a time.
- Knead in the oil for a few seconds. Cover and let the dough sit for 5 to 10 minutes.
- Divide the dough into about 6 equal balls. Smooth out each piece into a ball with smooth edges. Press, sprinkle the flour mixture and roll it out into a flatbread.
- Heat a skillet over medium high heat. When the skillet is hot, place the rolled out flatbread on the skillet. Cook for 30 to 45 seconds or until small bubbles start to appear. Flip and cook the other side until the bubbles start to get bigger.
- At this point, you can continue to cook it on the skillet until both sides have golden brown spots. This takes about 2-3 minutes, and you want to press with a spatula mid way, brush with oil then flip and press the other side. Or, you can place the flatbread over a gas flame. Move it every 2 to 4 seconds to puff and brown, about a minute total. Place the cooked flatbread in a kitchen towel. Brush vegan butter, if needed. Cover and set aside.
Notes
The total water amount will depend on moisture content of the sweet potato purée. Canned purée has more moisture, but you might need some additional water. With baked, mashed sweet potato, will need more water.
Sweet potato flatbread is naturally gluten-free, soy-free, and nut-free, as long as you use a nut-free and/or soy-free vegan butter for brushing at the end. To make these oil-free, omit the oil and vegan butter. To make grain-free sweet potato flatbread, substitute rice flour with more chickpea flour.
Storage directions: Store on the counter for the day or refrigerated for up to 4 days.
Nutrition
Calories: 91kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 105mg | Potassium: 154mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3182IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg