Sweet Potato Flatbread

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.

Course Main Course, Side Dish, Snack

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 173kcal

Author Tessa

Equipment

Rolling Pin
Parchment Paper
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.

Notes

*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.

Due to the varying moisture content of puree, if your dough is too sticky to roll out, try adding extra cassava flour, combine, cut, and reroll. If the dough is too dry even after squeezing it together, add one teaspoon of almond milk at a time.

To store:

Keep in an airtight container at room temperature for 2-3 days. Store them in the refrigerator for 4-5 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.

Adapted from my Brown Rice Tortillas.

Nutrition