This homemade Sweet Potato Flatbread uses cassava flour, sweet potato puree, and spices. Completely paleo, grain-free, gluten-free, and vegan! Serve with a meal or use as a pizza base.
Flatbread can be used in so many ways. To dip, to slather, to tear, to fold, or to stuff. What’s your favorite way?
These gluten-free sweet potato flatbreads can do all of the above. Plus, they are completely grain-free!
Sweet Potato Flatbread Ingredients
Cassava flour and sweet potato combine with just the right amount of starch to bind and create an easy flatbread recipe.
What is cassava flour? Cassava flour is made from the root of the cassava plant. It has a neutral flavor and light texture. Cassava flour is naturally gluten-free, grain-free, vegan, and nut-free.
For those following a paleo diet or Whole30 guidelines, cassava flour makes an excellent baking flour substitute. Now, here’s all the ingredients you’ll need for this flatbread:
- Canned sweet potato puree
- Cassava flour
- Avocado oil
- Unsweetened almond milk
- Garlic powder, onion powder, ground cumin, salt and black pepper
- Baking powder
How to Make Grain-Free Sweet Potato Flatbread
With some easy steps, you’ll be cooking up your own gluten-free flatbread in no time.
- Combine dry ingredients in a medium bowl and whisk to incorporate.
- Add liquid ingredients to dry and stir to form dough.
- Shape dough into disc and slice into 8 triangles.
- Roll each triangle into a ball.
- Place one dough ball between two pieces of parchment paper.
- Use a rolling pin to flatten into a 5-6 inch circle.
- Transfer flatbread dough onto heated nonstick skillet.
- Cook for 3-4 minutes, then flip and cook for another 3-4 minutes.
- Repeat process until all dough balls have been cooked.
Tips for Making Flatbread
Due to the varying moisture content of sweet potato puree, if your dough is too sticky to roll out, try adding extra cassava flour. Then combine, cut, and reroll.
If you don’t have a rolling pin, you can also flatten the dough ball with your hands. The circle does not have to be perfect and works well in a rustic shape.
Rubbing your hands with a little cassava flour will help keep the dough from sticking to them.
Stacking the flatbreads under a damp towel while you cook will help keep them moist.
Ideas for Serving Sweet Potato Flatbread
- Top with hummus and veggies.
- Use as a mini pizza base.
- Serve with soup or stews (would be great with this curried cauliflower and broccoli soup).
- Tear off pieces to use with dips.
- Stuff with your favorite spreads, proteins, and veggies to make an easy sandwich.
- A slather of this avocado pesto!
Storing and Reheating Paleo Flatbread
Homemade sweet potato flatbread can be stored in an airtight container for up to 3-4 days. To reheat, you can place flatbread in a nonstick skillet over low heat. Or, place on a microwave safe plate and cook for 15-30 seconds until warm.
More Gluten-Free Sweet Potato Recipes
Sweet Potato Flatbread
- 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
- couple pinches of black pepper
- 2 tablespoons avocado oil or other neutral high heat oil
- 1 cup unsweetened almond milk
- 1 cup (165g) canned sweet potato puree
- In a medium bowl, combine cassava flour, baking powder, salt, garlic powder, onion powder, cumin, and black pepper. Whisk to combine. Add avocado oil followed by almond milk and sweet potato puree.
- Stir until dough forms and all dry bits have become integrated. Squeezing the dough with your hands will help with this. If the dough feels too sticky, add a bit more cassava flour until you have a smooth cohesive dough.
- Cover a pastry board or cutting board with a piece of parchment paper. Form dough into one large ball. Slightly flatten dough into a disc about 8 inches in diameter and place on top of piece of parchment.
- With a sharp knife cut the disc in half, then in quarters, and then into fourths so that you end up with 8 triangles. Roll each triangle into a ball. Place dough balls on a plate under a clean kitchen towel until cooking to keep in moisture.
- Place a nonstick skillet over medium heat and allow to warm. Put one dough ball onto parchment covered board. Cover the dough ball with an additional piece of parchment paper. *With a rolling pin, roll dough out into a circle about 1/4-1/2 inch thick and 5-6 inches In diameter.5 inches will give you a thicker, fatter flatbread, while 6 inches will give you a thinner more wrap-like flatbread.
- Remove top piece of parchment paper. Pick up parchment with dough round and flip it dough side down onto your hand. Gently peel away the parchment paper. Carefully flip and drop round onto skillet. Cook for 3-4 minutes, then flip and cook for another 3-4 minutes. The flatbread will have some nice charred spots on each side.
- Stack cooked flatbread under a damp towel. Repeat process with remaining dough balls until all are cooked. Flatbread best served warm.
- When storing flatbread, place a piece of parchment paper between each. Keep in an airtight container in the refrigerator for 3-4 days. To reheat, place on a microwave safe plate and cook for 15-30 seconds until warm. Alternatively, reheat in a nonstick skillet over low heat until warm.