I made these gluten free sweet potato flatbreads over the weekend and I’ll definitely be making them again! I usually just buy the ready made ones from the supermarket and they were my go to for making a quick lunch. Last week however, I realised they now contain quinoa flour and I can’t tolerate any amount of it. It’s a stomach nightmare and no superfood for me!
So there I am wondering how I’m going to get over them and I think ‘I know, I’ll just make my own ones’. It’s great because there isn’t too many ingredients these gluten free sweet potato flatbreads plus they’re easier and quicker to make than you might imagine. They also happily keep for a few days, I kept them wrapped in tinfoil and toasted them each day.
- 1 medium sized sweet potato, diced
- 120g of Gluten Free plain flour
- 120g of tapioca flour or cornflour
- 1 tsp of baking powder
- pinch of salt
- pinch of chilli flakes (optional)
- Place your diced sweet potato in a medium saucepan, add water and boil until tender. Drain them and let cool.
- When completely cooled mash them until pureed or do it in a blender.
- Then transfer the mixture to a bowl and add the rest of the ingredients, mixing/kneading until you have a dough.
- Take the dough and divide into around 5 balls. Then on a floured surface roll out each ball, around 1/2 cm thickness.
- Heat a non-stick skillet to a medium-high heat. Place a flatbread in the pan and cook for few minutes or until bubbles start to show. Flip, then cook for another few minutes on the second side. There should be some brown spots on each side and cooked through.
- They’re ready to eat straight away warm or let them cool and them wrap them tight and keep them for a few days.