Sweet Potato Flatbread
You can make the dough for sweet potato flatbread using just sweet potato and flour. Perfectly chewy and flavorful, these flatbreads make the perfect vegan side!
I've made many recipes with only flour and water, but I've yet to experiment with substitutes. It turns out that you can substitute mashed sweet potato for water to make sweet potato flatbread.
To be honest, this recipe is a labor of love. Mashed sweet potatoes are quite moist, so the dough is stickier and harder to work with. However, in the end, you'll be rewarded with perfectly chewy and flavorful flatbreads. If you enjoy gnocchi, you'll absolutely love this recipe!
- 2 tablespoons of oil
- 1 cup of all-purpose flour + ¼ cup of flour for rolling out the flatbreads
- 1 cup of mashed sweet potato
- ½ teaspoon of salt
- Mix together 1 cup of flour, 1 cup of mashed sweet potato, and ½ teaspoon of salt. Knead until it forms a smooth dough.
- Put the remaining flour on a flat surface. Divide the dough into 6 equal pieces, and roll out each piece into a thin circle.
- To cook, heat up 1 teaspoon of oil in a medium pan.
- When the oil is hot, put a flatbread into the pan. Cook the first side for about 3 minutes, flip over the flatbread, and continue cooking for about another 2 minutes.
- Remove the flatbread from the pan, and repeat the process with the other flatbreads.
- Serve immediately.
For 2 ingredient sweet potato flatbread, you can omit the salt and oil, but the flatbreads will be less flavorful.
- Oil: Used for cooking the sweet potato flatbread. Any sort of oil works (vegetable, olive, coconut).
- Flour: Adds structure to the sweet potato flatbread. All-purpose flour yields the most tender results, and you can substitute other types of flour for denser results.
- Sweet potato: Adds moisture and binds together the dough. Substituting canned pumpkin would be the most convenient. Substituting mashed butternut squash or potatoes would also work. You can substitute water and make homemade flour tortillas.
- Salt: Seasons the dough. I used 1/2 teaspoon of table salt.
Step by Step Photos
Cooking a raw sweet potato is time-consuming, but not difficult. You can roast the sweet potato, but it'll take 45-60 minutes. Boiling will take about 30 minutes. Microwaving the sweet potato is the fastest way to cook it.
The next few photos describe how to cook a sweet potato in a microwave. If you happen to already have mashed sweet potato, you can skip to making the dough.
As a warning, the dough for sweet potato flatbreads is fairly finnicky. If you don't have much experience working with dough, I would suggest trying something easier, such as homemade flour tortillas or scallion pancakes first.
To get 1 cup of mashed sweet potato, you need a very large sweet potato. If you have a smaller potato, you can compensate by adding less flour later.
Start by washing the sweet potato. Stab the sweet potato - if you don't, steam builds up, and the potato may explode. Put the sweet potato in a bowl, and add about 2 tablespoons of water. The water prevents the potato from drying out.
How long does it take to fully cook a sweet potato? A smaller sweet potato takes about 6 minutes, and a large one takes 10-12 minutes. This is what the potato looks like after 6 minutes of microwaving. It's not done, and the inside is still hard.
This is what the sweet potato looks like after 11 minutes of microwaving. The inside is totally soft and can be easily pierced with a fork. If in doubt, you should cook the sweet potato for longer than you think - nothing's worse than having hard, undercooked potato.
The bowl and sweet potato will now be really hot. You can wait for the sweet potato to cool. I'm impatient, so I usually rinse the hot potato in cool water and mash it anyways. You should have somewhere between 1/2 cup to 1 and 1/2 cups depending on sweet potato size.
You want the same volumes of flour and sweet potato, so you can compensate based on the size of your sweet potato.
In a large bowl, add 1 cup of flour, 1 cup of mashed sweet potato, and 1/2 teaspoon of salt. I ended up with about 1 and 1/3 cups of sweet potato, so I ate the extra 1/3 cup as a snack.
Mix together the ingredients. The most difficult part of making sweet potato flatbread is making sure the dough is the right consistency. The surface of the dough should look dry, and the dough should not stick to your hands.
You should make sure the dough is the right consistency before you start rolling anything out. In the photo above, the dough is too wet and sticky. If this happens, you can add 1-2 tablespoons of flour.
After I added more flour, the sweet potato flatbread dough became less sticky. Note that the surface is dry and a lighter color of orange.
Now, we can start rolling out the dough. Sweet potato flatbread is fairly sticky and hard to roll out, so you'll need 1/4 cup of additional flour for your work surface.
Start by dividing the dough into 6 equal pieces. I roll out the dough into a log before cutting it up.
Carefully roll each piece into a thin circle. You have to get a feel for how dough works. The dough is fairly sticky, so you should make sure to flip over each piece as you roll it out and be generous with additional flour. Be patient - this step takes a while.
To cook the sweet potato flatbreads, heat up 1 teaspoon of oil in a medium pan. When the oil is hot, put a flatbread into the pan. I used a large pan, so I could cook 2 at a time. Cook the first side for about 3 minutes.
Flip over the flatbreads, and continue cooking for about 2 minutes. Remove the flatbreads from the pan, and repeat the process with the other flatbreads.
Serve immediately. Fresh from the pan, sweet potato flatbreads have lovely crisp edges. As they cool, they taste more like sweet potato gnocchi - soft, chewy, and sweet.
To serve, you can enjoy the flatbreads whole in easy breakfast tacos, or you can cut the flatbreads into cute little wedges. They're the perfect shape for dipping into hummus, guac, or any dip.
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