Sweet potato flatbread recipe with mashed sweet potatoes, whole wheat flour, salt, and spices. Quick, vegan, and perfect for wraps or dips.
Ingredients
You will need the given ingredients for sweet potato flatbread recipe:
| Ingredient | Quantity | Notes & Options |
|---|---|---|
| Sweet Potatoes (mashed) | 1 cup | Boiled, steamed, or roasted until soft. Mash until smooth for best results. |
| Whole Wheat Flour | 1 cup (approx.) | Add gradually until dough forms. Substitute oat, almond, or cassava flour for gluten-free flatbread. |
| Salt | ½ tsp | Balances the natural sweetness of the potato. |
| Water | As needed | Add 1 tsp at a time if dough feels dry. |
| Garlic Powder (Optional) | ½ tsp | For a savory flavor boost. |
| Olive Oil or Ghee (Optional) | 1 tsp | Adds richness and softer texture. |
| Spices/Herbs (Optional) | Pinch | Try cumin, paprika, or fresh herbs for variation. |
This simple list forms the base of a soft, flavorful sweet potato flatbread recipe you can adapt to your taste and dietary needs.
Step-by-Step Instructions
Just follow the given steps to make a delicious sweet potato flatbread recipe:
1. Cook the Sweet Potatoes
Peel and cube sweet potatoes. Boil, steam, or roast until fork-tender.
2. Mash Until Smooth
Mash while warm until lump-free. Smooth mash = soft flatbread.
3. Make the Dough
In a bowl, mix mashed sweet potato with flour and salt. Add flour gradually until dough is soft but not sticky.
4. Shape and Roll
Divide dough into equal portions. Roll each into a ball, then flatten into thin rounds (⅛ inch).
5. Cook on Skillet
Heat a skillet or tawa on medium heat. Cook each flatbread 1–2 minutes per side until golden spots appear.
6. Serve Hot
Brush with olive oil or ghee (optional) and serve warm.
This quick, no-yeast sweet potato flatbread recipe is ready in under 30 minutes!
Serving Suggestions
Wraps & Sandwiches
Use as a base for grilled veggies, falafel, or chicken wraps.
With Curries & Soups
Perfect for dipping into lentil curry, stews, or creamy soups.
Snack Idea
Cut into wedges, serve with hummus, tzatziki, or guacamole.
Sweet Option
Top with almond butter, cinnamon, and a drizzle of honey.
Nutrition Table
| Nutrient (per flatbread) | Approx. Value |
|---|---|
| Calories | 110 kcal |
| Carbohydrates | 20 g |
| Protein | 3 g |
| Fat | 1.5 g |
| Fiber | 3 g |
| Vitamin A | 180% DV |
| Potassium | 8% DV |
This sweet potato flatbread recipe is nutrient-rich thanks to the sweet potatoes, which are high in fiber, vitamin A, and antioxidants. Using whole wheat or oat flour boosts its fiber content, making it more filling than regular flatbread.
Tips & Variations
- Gluten-Free Option: Use oat or cassava flour.
- Flavor Boost: Add garlic, cumin, or herbs for savory flatbreads.
- Sweet Version: Mix cinnamon and a touch of maple syrup for breakfast flatbreads.
- Crispy Option: Cook a little longer or bake for a crunchier texture.
- Air Fryer Option: Cook 3–4 minutes per side for a slightly crisp result.
Storage & Reheating Table
| Storage Method | Duration | Reheating Tip |
|---|---|---|
| Room Temp | 2 days | Warm on skillet 1 min per side. |
| Refrigerate | 3–4 days | Microwave 15 sec or skillet reheat. |
| Freeze | 1 month | Reheat from frozen on skillet or oven at 350°F until warm. |
Stack flatbreads with parchment paper between them to prevent sticking. This keeps your sweet potato flatbread recipe fresh and soft.
FAQs for sweet potato flatbread recipe
Q1: Can I use leftover mashed sweet potatoes?
Yes! Reduce added flour slightly, as leftover mash may have extra moisture.
Q2: Why is my dough too sticky?
Add more flour a tablespoon at a time until the dough is easy to roll.
Q3: Can I bake instead of pan-cook?
Absolutely. Bake at 400°F for 8–10 minutes or air-fry for a crisp finish.
Q4: How do I make it gluten-free?
Use oat, almond, or cassava flour for a gluten-free flatbread.
