Vegan Gluten-Free Sweet Potato Flatbread

• Vegetarian

• Produce

  • 1 Potato puree
  • 1 Sweet potato, medium
  • 1 cup Sweet potato puree

• Baking & Spices

  • 1 tsp Baking powder
  • 1 Dough
  • 1 cup Gluten-free flour blend
  • 1 cup Tapioca flour

• Liquids

  • 1 1/2 cup Water

Found on feastingonfruit.com

Description

Ingredients

• Potato Puree
• 1 medium sweet potato
• 1 1/2 cup water
• Dough
• 1 cup of the sweet potato puree (above)
• 1 cup tapioca flour
• 1 cup gluten free flour blend (I used Bobs Red Mill 1-to-1 )
• 1 tsp baking powder
• Sweet version: 2 tbsps of coconut sugar + 1 tsp cinnamon
• Savory version: 1 tsp salt

Directions

• Potato puree: Peel and roughly chop the sweet potato.
• Transfer to a medium saucepan, add the water, and boil till tender. Do not drain.
• 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.
• Dough: Combine all the dry ingredients in a mixing bowl.
• Add 1 cup of potato puree.
• Mix/knead to form a slightly stick dough. If it is too sticky, add 1/4 cup more GF flour.
• Divide into 5 balls.
• Roll out each ball between two piece of wax paper to about 1 cm thickness.
• Heat a non-stick skillet to medium-high heat.
• 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.
• Remove from heat and place in a bowl under a damp towel to keep them soft while you cook the others.
• Keep in an airtight container in the fridge for up to 4 days. Reheat as mentioned above.