Fall Recipes
Yeast-free Sweet Potato Vegan Gluten free Flatbread
Easy Homemade Yeast-free Sweet Potato Vegan Gluten free flatbread. Sweet Potato flatbread w/ chickpea flour. Gluten free tortilla recipe. Gum-free…
- Ready 40 minutes
- Serves 6
- Prep 15 minutes
- Cook 25 minutes
After I posted easy and delicious savory Pumpkin rosemary flatbreads, many of you asked me for a gluten-free version, so here goes. These gluten-free flatbreads are adapted from my Gluten-free Rotis from my cookbook.
These flatbreads are easy to whip up, easy to roll out and do not break or tear! They are soft, not hard like crackers, and not dry like a board. They are yeast-free, gum-free, vegan and can be made grain-free with more chickpea flour instead of rice flour.
Use puree of sweet potato, pumpkin or other squash of choice. Use as tortillas, tacos, wraps or what not. Make larger flatbreads to make burritos. Yes, they fold all the way. Use other herbs or spics to use with other cuisines. Add cinnamon and sugar for sweeter flatbread. Add cumin seeds to use as a side Sweet Potato Roti with Indian curries and Dals. Make these vegan gluten free flatbreads.
more
Soft and easy and pliable. Use as Gluten-free Vegan Tortillas.
More flatbreads from the blog. Most of these can be made gluten-free using the method on this post
- Spinach flatbread – Palak Paratha or Spinach Tortillas. Yeast-free
- Easy Yeast-free Wheat Flat bread
- Pita Bread – Yeasted
- High Protein Savory Herbed flatbread – Methi Thelpa – Yeast-free
- Pumpkin rosemary flatbread – Yeast-free
- Naan – Yeasted
If you do make something from the blog, please do Pin or share and leave me a comment. I would love to hear from you!
While you are here, check out some new pages I have been working on. How to Start a blog and Resources for food bloggers.
Steps:
Mix the sweet potato/squash puree + water + powdered psyllium husks. Let it sit for 5 minutes to gel up.
Whisk the flours and herbs together. Add to the bowl. Get your hands in there to make a not too sticky dough. Let the ough rest for 5 to 10 minutes.
Divide dough into equal balls. using rice flour roll them out into flatbreads. Cover with a towel to keep them moist.
Heat a skillet. Cook the flatbreads on the skillet until both sides have golden brown spots.
You can also puff them up on the gas flame. Depending on how evenly the dough was kneaded and how evenly rolled out the flatbreads are, they will fully puff or puff in places.
Brush with vegan butter or oil and store.
Recipe
Sweet Potato Flatbread
This easy sweet potato flatbread is simple to make with no yeast needed! Perfect served with dal or curries or as a wrap with your favorite fillings! (gluten-free, soy-free, nut-free, yeast-free)
- Serves 6
- Prep 15 minutes
- Cook 25 minutes
- Total 40 minutes
Ingredients
Wet Ingredients
- 2 tablespoons psyllium husk (powdered, or 2.5 tablespoons chia seeds, powdered)
- 1/2 cup sweet potato or pumpkin puree
- 1 to 2 tablespoons water
Dry Ingredients
- 2 tablespoons brown rice flour (or white rice flour)
- 1/2 cup chickpea flour
- 2 tablespoons tapioca starch
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon herbs of choice (I use thyme and rosemary.)
- other additions: garam masala or red pepper flakes
Additional Ingredients
- 2 teaspoon oil
- mix of chickpea flour and rice flour (for rolling)
Instructions
- 1
In a bowl, add the sweet potato puree and 1 tablespoon of the water, mix well, then warm in a microwave or on the stovetop until warm to touch. Powder the psyllium husk in a blender/grinder, add to the sweet potato mixture, and mix well. Let sit for 5 minutes, so the mixture can become thick.
- 2
In another bowl, whisk all the dry ingredients until well combined. Add the dry ingredients to the wet. Mix until well combined. Do not add more water in the beginning. Press and mix with a spatula or get your hands in there and press the flour into the dough. It will take about a minute for the dough to start coming together. It may seem too dry in the beginning. Mix and knead until the dough is well formed. If the mixture is too dry after the first 3 minutes of mixing, then add in water 1 teaspoon at a time.
- 3
Knead in the oil for a few seconds. Cover and let the dough sit for 5 to 10 minutes.
- 4
Divide the dough into about 6 equal balls. Smooth out each piece into a ball with smooth edges. Press, sprinkle the flour mixture and roll it out into a flatbread.
- 5
Heat a skillet over medium high heat. When the skillet is hot, place the rolled out flatbread on the skillet. Cook for 30 to 45 seconds or until small bubbles start to appear. Flip and cook the other side until the bubbles start to get bigger.
- 6
At this point, you can continue to cook it on the skillet until both sides have golden brown spots. This takes about 2-3 minutes, and you want to press with a spatula mid way, brush with oil then flip and press the other side. Or, you can place the flatbread over a gas flame. Move it every 2 to 4 seconds to puff and brown, about a minute total. Place the cooked flatbread in a kitchen towel. Brush vegan butter, if needed. Cover and set aside.
Notes
The total water amount will depend on moisture content of the sweet potato purée. Canned purée has more moisture, but you might need some additional water. With baked, mashed sweet potato, will need more water. Sweet potato flatbread is naturally gluten-free, soy-free, and nut-free, as long as you use a nut-free and/or soy-free vegan butter for brushing at the end. To make these oil-free, omit the oil and vegan butter. To make grain-free sweet potato flatbread, substitute rice flour with more chickpea flour. Storage directions: Store on the counter for the day or refrigerated for up to 4 days.
Nutrition
- Calories91 kcal
- Carbohydrates15 g
- Protein3 g
- Fat2 g
- Saturated Fat0.2 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat1 g
- Trans Fat0.01 g
- Sodium105 mg
- Potassium154 mg
- Fiber4 g
- Sugar2 g
- Vitamin A3182 IU
- Vitamin C1 mg
- Calcium28 mg
- Iron1 mg
