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4.67 from 18 votes

Yeast-free Sweet Potato Vegan Gluten free flatbread

Easy Yeast-free Sweet Potato Vegan Gluten free flatbread. Sweet Potato flatbread with chickpea flour, rice flour and psyllium husk. Gum-free Eggless Oat-free Recipe. Makes 5 to 6
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side
Cuisine: American
Servings: 6
Author: Vegan Richa

Ingredients

Wet:

  • 2 tbsp Psyllium Husk powdered, or 2.5 tablespoons chia seeds, powdered
  • 1/2 cup sweet potato or pumpkin puree
  • 1 to 2 tbsp water

Dry:

  • 2 tbsp brown rice flour or white rice flour
  • 1/2 cup chickpea flour
  • 2 tbsp tapioca starch
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp herbs of choice I use thyme and rosemary
  • other additions: garam masala or red pepper flakes
  • 2 tsp oil
  • A mix of chickpea flour and Rice flour for rolling
US Customary - Metric

Instructions

  • Powder the psyllium husk in a blender/grinder and add to a bowl. In a bowl add the sweet potato puree and water, mix then warm until warm to touch (warm in a microwave or on stove top). Add the psyllium and mix well. let sit for 5 minutes. The mixture will become thick.
  • In another bowl, whisk all the dry ingredients until well combined. Add the dry 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 gel. 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. **
  • Add in the oil and knead it in for a few seconds. Cover and Let the dough sit for 5 to 10 minutes.
  • Divide the dough into equal balls. Smooth out each piece into a ball with as smooth edges. Press, sprinkle the flour mixture and Roll it out into a flatbread.
  • 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.
  • At this point, You can continue to cook it on the skillet until both sides have golden brown spots. ( 2-3 minutes, press with a spatula mid way, brush with oil then flip and press the other side). Or you can place the flatbread over the flame. Move it every 2 to 4 seconds to puff and brown. About a minute. Place flatbread in a kitchen towel. Brush vegan butter if needed. Cover and set aside.
  • Store on the counter for the day or refrigerated for upto 4 days.

Notes

** Water amount will depend on moisture content of the sweet potato purée. Canned purée has more moisture and you might need additional water. With baked mashed sweet potato will need some. 
To make these oil-free, omit the oil/butter
To make these grain-free, substitute rice flour with chickpea flour.
Nutritional values based on one serving

Nutrition

Calories: 82kcal | Carbohydrates: 16g | Protein: 2g | Sodium: 105mg | Potassium: 164mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3210IU | Vitamin C: 1.2mg | Calcium: 44mg | Iron: 1.9mg