This homemade Sweet Potato Flatbread uses cassava flour, sweet potato puree, and spices. An easy flatbread recipe made paleo, grain-free, gluten-free, and vegan! Serve with a meal or use it as a pizza base.
Having a gluten-free version of flatbread can be a delicious addition to any meal. Flatbread can be used in so many ways. To dip, to slather, to tear, to fold, or to stuff!
This easy recipe uses minimal ingredients that you can find in your gluten-free pantry. Serve it with sweet potato soup, red lentil hummus, and gluten-free spinach dip!
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Why you'll love this recipe
- Simple ingredients
- Easy recipe
- Grain-free, dairy-free, and egg-free
Ingredients and substitutions
Here are a few quick notes about the main ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Sweet potato puree - Canned sweet potato puree is the easiest and quickest way to make this flatbread. One large potato that has been cooked and mashed (without skin) will also work. A potato masher is helpful for this. Sweet potato puree is the key ingredient in these fudgy sweet potato brownies!
Cassava flour - This gluten-free flour is a great grain-free pantry staple. Different flours like brown rice flour or chickpea flour can add flavor to flatbreads and tortillas. Cassava flour is a very neutral flour allowing the sweet potato and spices to take center stage. Check out these cassava flour substitutes.
Avocado oil - A good, neutral oil, substitute avocado oil with olive oil.
Unsweetened almond milk - Any unsweetened dairy-free milk can be used. Milk that has a stronger flavor will slightly alter the flavor of the flatbreads.
Garlic powder, onion powder, ground cumin, salt, black pepper, and baking powder - Just a little bit of spices pair well with the natural sweetness of the veggie.
How to make sweet potato flatbread
Before you start: Get out all ingredients and nonstick skillet.
Step 1: Combine cassava flour, baking powder, salt, garlic powder, onion powder, cumin, and black pepper in a large mixing bowl.
Step 2: Add avocado oil followed by almond milk and sweet potato puree to the dry ingredients and stir until a soft dough forms.
Step 3: Form dough into a disc. Divide into eight equal pieces. Roll each piece of flatbread dough into small balls then roll out into a circle with a rolling pin.
Step 4: Cover dough balls with a damp cloth to stay moist during the cooking process. Drop flattened round onto a hot skillet. Cook for 3-4 minutes, then flip. The flatbread will have some nice charred spots on each side.
Recipe tips
- Due to the varying moisture content of puree, if your dough is too sticky to roll out, try adding extra flour. Then combine, cut, and reroll. If the dough is too dry even after squeezing it together, add one teaspoon of almond milk at a time.
- 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.
- For best results, stack the flatbreads under a clean tea towel while you cook will help keep them moist.
Serving suggestions
This flatbread can be paired with dishes like curries, vegetables, or lentils like traditional sweet potato roti. Or try it with one of the following suggestions:
- Top with hummus and veggies.
- Use it as a mini pizza crust and make flatbread pizzas!
- Serve with soup or stews (would be great with this curried cauliflower and broccoli soup).
- Tear off pieces to use sour cream and chive dip or spinach dip.
- Stuff with your favorite spreads, proteins, and veggies to make an easy sandwich.
- A slather of this avocado pesto!
FAQs
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.
Yes! White potatoes have a different starch content and moisture level compared to sweet potatoes, so you may need to adjust the amount of flour and liquid in the recipe accordingly to achieve the desired consistency for the dough.
Yes! Canned pumpkin makes for a great substitute and has a very subtle flavor.
Keep the gluten-free flatbreads in an airtight container at room temperature for 2-3 days. Store them in the refrigerator for 4-5 days.
More sweet potato recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Sweet Potato Flatbread
Equipment
- Non-stick skillet
Ingredients
- 2 cups (280g) cassava flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground cumin
- ½ teaspoon organic cane sugar
- couple pinches of black pepper
- 2 tablespoons avocado oil or other neutral oil
- 1 cup (8oz) unsweetened almond milk
- 1 cup (165g) canned sweet potato puree
Instructions
- In a medium bowl, combine cassava flour, baking powder, salt, garlic powder, onion powder, cumin, cane sugar, 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 ¼-1/2 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 (2-3 minutes each for thinner flatbread). 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.
Liz
Do you have any suggestions for substitute if I don’t have any cassava flour on hand?
Tessa
Hi Liz - I haven't tried it with this recipe, but I think your best substitute would be Gluten-Free All-Purpose Flour.