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Easy Homemade Yeast-free Sweet Potato Vegan Gluten free flatbread. Sweet Potato flatbread w/ chickpea flour. Gluten free tortilla recipe. Gum-free Eggless Oat-free. Pin this Recipe.
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.
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.
Yeast-free Sweet Potato Vegan Gluten free flatbread
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
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
To make these grain-free, substitute rice flour with chickpea flour. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you Vegan Richa for this recipe that I used as a starting point and am now “running with it.” I am going grain free with mine by subbing Cassava flour or Tiger Nut flour….and yes, I do add a little oil/like coconut or avocado oil and I even press them out on a tortilla press between two pieces of parchment paper that I use over and over again. I don’t even measure and I just throw everything in the food processor. Instead of water, this next time, I’m going to throw in some riced cauliflower before blending it up. I just get it to the right consistency. Fast and easy peasy. I also love the idea of making them different colors like one person suggested! Thanks so much!
yay! Yes, you can pretty much use any veggie or squash in the flatbread. you cook like me, just get things to the right consistency or texture and cook or bake 🙂
I was thinking about baking these…Well maybe lightly getting them started in a pan then finished in the oven as I tend to burn them on the exterior before the interior is done. Have you baked these this way? Thanks!
Hello, I’m finishing my first batch of these, grain free, and they look really good!
I was wondering if yeast would make them somewhat like pitas….
any suggestions?
Thanks for your recipes! They’re always very inspiring and amazing!
The flatbread already does puff up like a pita bread. You can roll it slightly thicker. Yeast will keep it soft.
Made them! Very good indeed and I then completely forgot what you said and froze the rest! (Yes, cooked)
I bagged them in between sheets of grease proof paper I cut up when I am sitting down and keep handy.
They came out really well. I get a couple out and warm in pan (no oil) and spread hummus or dips I make. They still hold my raw salads well too.
So there you are, they freeze cooked too!
thats awesome!
Hi!
Have you tried them without the starch? Or can you suspect if it would still work if it’s omitted? Or maybe substituted somehow? I’m just asking cause I’m guessing that maybe it’s role is just so that the texture is better and more ‘pro’-like, but I don’t care about that much, but just in case you think it would affect it’s pliability.
Thanks!
you can omit the starch. use more chickpea flour. it will slightly affect the ease of rolling the dough out into even looking circles, and maybe the pliability. overall the flatbread should still be soft.
Thank you for answering. When I try it I will let you know how it turned out. I’m hoping they still end up pliable enough to use as tortillas. I love the ingredients(except for the starch which I avoid) and would love for it to work for me. I had a tough time finding a nutritious (but still pliable!) tortilla recipe and all that I tried break too easily. I even tried the famous ‘chickpea flour crepe’ to use as a tortilla, but it kept sticking terribly to the pan, and it too was breaking very easily. (Maybe I’ll try using some wholemeal spelt flour instead of the starch, maybe that helps maintain the pliability)
Chickpea flour crepes should work. For the crepes, you want to use a crepe pan or a pan that is dedicated to making just pancakes and crepes, esle it will definitely stick. You want to cook it just enough till done, over cooking will make them harder. Try this chickpea flour pancake recipe https://fettabbau-trim.today/recipe-pages/vegan-chickpea-flour-pancakes%3C/a%3E .
Spelt isn’t gluten-free. If you are ok with spelt, then make just all spelt tortillas.
Hello, can you make this with something other than the Psyllium husks please? I have a history of bowel obstruction so I’m scared to take any bulking agents like that. I am also vegan, wheat free and sugar free so am interested in your delicious looking recipes.
Many thanks,
Helen.
Can you do Chia seeds? Use equal amounts of chia seed meal (ground chia seeds).
brilliant receipe. thank you so much???? i too am vegan and have chia seeds so i can make these today. i cant wait since i ve omited bread and wheat and i love the sound of these flavours.
it’s really such a small amount of psyllium per tortilla once you take a look at it, that I don’t think the psyllium acts like much of a “bulking agent” any more. And besides, it’s already bulked up and gelled so it’s not like it will then bulk up in your intestines. Just my thought!
Can the chickpea flour be substituted ? I’d love to make these!
sure, use sorghum or amaranth. If you plan to use buckwheat, use half buckwheat and half lighter flour as amaranth.