Vegan Gluten-Free Sweet Potato Flatbread
Feasting on Fruit recipe - Vegan/Gluten-Free
- Prep time
- 30 min
- Cook time
- 3 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
- Potato Puree
- 1 medium sweet potato
- 1+1/2 cup water
- Dough
- 1 cup the sweet potato puree (above)
- 1 cup tapioca flour
- 1 cup gluten free flour blend (I used Bob’s Red Mill 1-to-1)
- 1 tsp baking powder
- Sweet version: 2 tbsps of coconut sugar + 1 tsp cinnamon
- Savory version: 1 tsp salt
Instructions
- 1
Peel and roughly chop the sweet potato.
- 2
Transfer to a medium saucepan, add the water, and boil till tender. Do not drain.
- 3
Puree the potato and cooking water in a blender till smooth. Transfer to another bowl (or back into the pot) and wash your blender immediately.
- 4
Combine all the dry ingredients in a mixing bowl.
- 5
Add 1 cup of potato puree.
- 6
Mix/knead to form a slightly stick dough. If it is too sticky, add 1/4 cup more GF flour.
- 7
Divide into 5 balls.
- 8
Roll out each ball between two piece of wax paper to about 1 cm thickness.
- 9
Heat a non-stick skillet to medium-high heat.
- 10
Place a flatbread in the pan and cook for 1 to 1.5 minutes or until bubbles start to show. Flip, then cook for another 1 to 1.5 minutes on the second side. There should be some brown spots on each side.
- 11
Remove from heat and place in a bowl under a damp towel to keep them soft while you cook the others.
- 12
Keep in an airtight container in the fridge for up to 4 days. Reheat as mentioned above.