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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.Â
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. Â
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!
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Steps:
Mix the sweet potato/squash puree + water + powdered psyllium husks. Let it sit for 5 minutes to gel up.Â
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.Â
Divide dough into equal balls. using rice flour roll them out into flatbreads. Cover with a towel to keep them moist.Â
Heat a skillet. Cook the flatbreads on the skillet until both sides have golden brown spots.Â
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.Â
Brush with vegan butter or oil and store.Â
Yeast-free Sweet Potato Vegan Gluten free flatbread
Ingredients Â
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
InstructionsÂ
- 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.
These were awesome once I got them thin enough to cook.
I usually have minimal time doing various wheat based flat breads in the food processor then flatten them out in my tortilla press.
This did not work for these.
I blended the dry ingredients in the food processor, then dumped them into a bowl, mixed the wet with psyllium in the processor, then slowly added the dry ingredients while the processor was running. All the recipe time recommendations were adhered to.
It seemed great. Getting to know psyllium was fun!! Never heard of this before! New life experience!
But it went downhill from there.
The dough stuck to everything in the tortilla press – parchment paper, plastic wrap, the tortilla press itself. There was no way I could get the goo into a frying pan. The next morning I had to take a stiff wire brush to the tortilla press to even get the dough off.
So I got out the rolling pin, dusted everything with the rice flour. it stuck to the rolling pin no matter how much rice flour I added. The dough was probably 50% rice flour by the time I gave up because I had to keep scraping it off the rolling pin.
You have much more time for these things than I do, so I am wondering it you can do a gluten free flat bread that starts in the food processor and ends up in the tortilla press that works?
The one small bread I managed to get to the stove tasted great Wonderful texture!
Nancy Potak…. I was able to crank out lots of tortillas using my tortilla press. Maybe you need to use a little more flour and you definitely need to use a little more oil or fat. I use extra coconut oil in mine. Go back to September 20th 2016 and you’ll see where I wrote In that I was able to make tortillas. I literally threw everything into the food processor blended it took it out and sandwich my balls between two pieces of parchment paper that I was able to use over and over again
It seems like the psyllium might not gotten the time to rehydrate and gel up? the psyllium absorbs a lot of the moisture and makes a gel kind of consistency of the wet. If it didnt gel up, that would lead to extra moisture and hence you needed extra flour. What flours did you use.
Also, the dough is slightly sticky and needs to be rolled out with a lighter pressure. It does stick if not floored well. but it sounds like it was way sticky from your description, so it seems to be a different problem.
Gluten-free gets a bit tricky. I have tried wheat dough like gluten-free flatbreads(making the dough in the processor, then rolling it out), but they generally turn out dry, crumbly or crisp rather than soft. So the psyllium here helps with the softness and the binding.
If you can eat wheat, make my pumpkin rosemary flatbreads that use wheat flour.
I made these again yesterday. I doubled the recipe so it would work better in the food processor.
I doubled the oil as Mary Kay suggested.
It was just as gooey as before, but this time I cut one out from the ball in the food processor, tried it in the tortilla press. I added it back to the ball in the food processor, ended up adding 2 more tablespoons of chickpea flour and 1 tablespoon more of the rice flour.
It worked great! Flattened out in the tortilla press really well! No sticking on the parchment paper! Tasted awesome!
I used Bob’s Red Mill chickpea flour and tapioca starch. The other dry ingredients came from bulk in my local food co-op, so I do not know the brands.
They froze wonderfully and puffed up on the direct gas flame much better when they thawed out in the fridge. I started them in a griddle and just put them on the direct flame for a few seconds at the end.
It may take a little time to play with these, but it is well worth it. If the dough is too sticky, just add more of the flours and try rolling / pressing one at a time until the consistency works.
Next time I make them I will quadruple the recipe and have more for the freezer.
Thanks again Richa for all of your great recipes!
yay! awesome! yes definitely add more flour. Flour can be well packed or very fluffed when measuring and that can lead quite a difference in the amount that is actually in a cup. I am adding metric by weight measures to recipes with volume as well on the blog as flours are definitely more accurate by weight.
Also, when you double the recipe, you want to use a bit less liquid (or more flour). Applies to any flour based recipes you want to bake or cook.
I come back to these time and time again. Thank you!
Thank you for this wonderful recipe! I am gluten sensitive and have been craving something akin to an Indian parantha style flatbread for some time. This fit the bill nicely! I flavoured the dough with dry fenugreek leaves, salt, red chili powder and flakes. It was superb!
Awesome!
Thank you for this great GF recipe! My daughter can’t have chickpeas, so I substituted cassava flour and it worked beautifully. They stayed soft and pliable even the next day and were a snap to make. I used a cast iron pan to cook them and had no sticking. Thanks again!
Meant to add that I also subbed flax for the psyllium without any problem. The dough was great to work with!
Awesome!
I’m pretty inexperienced making bread dough, but I probably tripled the amount of flour this recipe asks for and my dough was still a sticky disaster! What am I doing so wrong??
i am not sure. did you use psyllium husk powder? did it gel up?
I was so excited to see these recipes. I plan to get your book. Thanks so much for Gluten free recipes. My husband and I really enjoy ‘Indian’ foods and I look forward to making some of your recipes.
Could i release potatoes for sweet potatoes?
yes you can use regular potatoes well mashed. You might need a bit more additional liquid.
I did add cauliflower to mine instead of water, like I said I’d try and I actually made a pizza crust with it that my very picky daughter loved. WOOT WOOT. I just keep coming back here and thanking you!
Hi, THANK YOU, they taste amazing and they really do not break, had them as wraps, delicious!!!!