Sweet Potato Flatbread

Sweet potato, gluten free flatbreads

Sometimes the youtube algorithms really get a random recommendation right.  Today’s inspiration is from Off Grid with Doug and Stacy. https://www.youtube.com/watch?v=WP4-TxVvlKc&t  I’d never heard of the channel or seen any of their videos but there it was, the thumbnail tempting me with that beautiful orange shaded flatbread that I was sure had to be yam based just by color alone.  I admit I only half watched the video once as I was washing dishes but the basic concept stuck right in my head along with a certainty that I had to try making it.  She called for equal parts potato and flour, I exchanged that for gluten free flour mixes of course and used a little less flour.  I was sadly yam-less so I reached for a sweet potato instead.

I am very happily impressed with the results. These flatbreads are soft and flexible but they don’t rip or fall apart. While too thick to use for burritos, I used one as a sandwich wrap and it worked wonderfully. They have a soft sweet accent from the sweet potato, but a chewy and satisfying mouth feel.

My interpretation:

1 large sweet potato or yam (mine was 25 oz so one was plenty)

2 cups gluten free flour mixes, plus extra for rolling

1 teaspoon salt

2-3 tablespoons cooking oil of choice

Peeled and chop sweet potato into ¾-1 inch cubes. 

Steam sweet potato until pierced easily with a paring knife, approximately 20 minutes.

Blend, whisk, mash, or use a food processor to puree potato to a smooth consistency.  I tossed the pieces into a large metal bowl and took a large hand whisk to it.  They broke up in less than 2 minutes so you really can use anything.

Measure potato puree.  I used a dry cup scoop and found I had 2 ¼ cups.

Add approximately an equivocal amount of flour choice.  I used 2 cups, mixing Bob’s Red Mill Gluten Free 1-to-1 and Gluten Free All-Purpose Baking Flour.

Fold flour and salt into potato puree using a flexible spatula or wooden spoon.

Let dough rest for 5-10 minutes to hydrate the flour and reduce stickiness.

Start heating a cast iron flat top or other cooking surface on medium heat (non-stick should work fine).

Sprinkle flour on rolling surface and coat rolling pin.  I used cassava flour since it’s very mild.

Divide a section of dough and roll to desired size and thickness.  I was aiming for more of a tortilla rather than a thicker flatbread so about 2 ½ oz of dough rolled out to 6-7 inches around.

Pour a small amount of oil onto the cooking surface and gently transfer the rolled-out bread, brushing off excess flour as able.

Roll out the next piece while the first cooks.

After 1-2 minutes, flip the cooking bread to the raw side.  There should be some golden spots, if it is burning too quickly, turn down the stove.  You may see some bubbles appearing inside the bread, this is normal and can help it cook more evenly by creating a warm steam pocket within the layers.

I flipped the bread twice more to encourage bubble formation and make sure it was thoroughly cooked.

Transfer to a clean dishtowel and separate each bread with a layer of towel.  When stacked together they became too wet for my tastes.

Use immediately or wrap the cooled pile in dishtowel before placing in a bag or container to be kept in the fridge.

These reheat well on an open flame or in a pan.

A full flatbread bubble!


Previous practice in making chapatis was extremely helpful for me.  Youtube can teach you how to improve bubble production.

My dough and/or counter got stickier towards the end.  Make sure you keep a good bit of flour on the surface and the rolling pin to prevent having to re-roll.

Go seasoning crazy!  I’m pretty positive these would be lovely with curry powder and used as an alternative to naan bread with Indian food.  Basil, oregano, and red pepper flakes for Italian, maybe as a pizza crust?  Chilli powder, paprika, possibly even cumin for a more Mexican or Tex-Mex feel.  The flavor is mild and could be taken in most any direction desired.  I haven’t tried it yet, but I will be!

Flatbread wrap with hummus, salad greens, red pepper, sprouts, and sunflower seeds

Nutrition Thoughts

Gluten free flours.  If you want to increase protein, try using a bit of teff, chia, chickpea, or even coconut flours.  Please be aware of some stronger flavors, chickpea flour for instance is very identifiable if you do not enjoy its taste.

Sweet potatoes (orange or white/yellow).  High in fiber as well as starchy, complex carbohydrates that we can’t use but the beneficial bacteria in our microbiome enjoy greatly.  They are also high in vitamin A, B6, manganese, and potassium.

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