By Alesia
Sweet Potato Flatbread
22 steps
Prep:5minCook:10min
This sweet potato flatbread recipe uses just TWO ingredients and is gluten-free, yeast-free, no-knead, and paleo! Plus, this recipe triples up as sweet potato flatbread, tortillas, and pita (with a pocket!) with an oven and Air Fryer cooking method!
Updated at: Thu, 17 Aug 2023 07:01:23 GMT
Nutrition balance score
Great
Glycemic Index
77
High
Glycemic Load
18
Moderate
Nutrition per serving
Calories128.6 kcal (6%)
Total Fat2 g (3%)
Carbs23.8 g (9%)
Sugars2.5 g (3%)
Protein4 g (8%)
Sodium35.9 mg (2%)
Fiber2.1 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Prepare the potato
Step 1
If you aren't using leftover cooked sweet potato, then cook it now. I prefer to use baked sweet potato as there's no additional water added in the cooking process.
Step 2
You can bake the sweet potato in the oven or microwave (for quick results).
Step 3
Once cooked, allow the potato to cool and then mash with a potato ricer or potato masher.
Mix the sweet potato dough
Step 4
Mix the mashed sweet potato with half of the oat flour, mixing well. Then, continue to add more oat flour in, a little at a time, until you achieve a soft, but not sticky, dough.
Step 5
You may need to slightly adjust the amount of oat flour added to the potato, based on those potatoes' liquid content and the method used to cook them.
Roll out the dough
Step 6
At this point, the way you deal with the sweet potato bread dough will change depending on what you want to make.
Step 7
First, lay the dough in between two pieces on parchment paper. Use a rolling pin to roll it out into the correct shape/thickness.
For flatbread
Step 8
When making sweet potato flatbread, the dough can be a little thicker 4-6mm. Feel free to make 1-2 larger flatbreads or multiple 'mini' ones.
For sweet potato pita bread
Step 9
For pita, you'll want to roll the dough very thin; this will help it form a nice pocket without being 'doughy.' I suggest trying to roll it out to around 3mm.
Step 10
Feel free to shape them fairly rustically. Alternatively, use a bowl to cut out perfectly round sweet potato pita/flatbread.
Cook the sweet potato flatbread
Step 11
Bake the sweet potato flatbread in the oven for between 5-10 minutes at 400ºF/200ºC. This time will vary somewhat based on how thick the dough is and how big the flatbread/s are.
Step 12
It's best to keep an eye on the sweet potato quick bread at 5 minutes to avoid burning.
Cook the sweet potato pita pockets
Step 13
Turn the oven to its highest possible temperature (for me, that's 500ºF/260ºC) and place an inverted baking tray in the oven while it pre-heats, the same way we do for regular pita.
Step 14
Once the oven is preheated (and the tray is nice and hot), transfer the sweet potato pita onto the hot tray and bake for between 5-7 minutes. You'll see the dough puff up in front of your eyes!
To use an air fryer
Step 15
Cook the small pita pockets in the air fryer for around 5 minutes at 415ºF/210ºC. The pockets puffed up almost immediately for me.
Step 16
Once cooked, enjoy while warm, for the best results.
How to store
Step 17
I usually only make enough of these sweet potato flatbreads for a single day. However, you can store any leftovers in an airtight container or bag for 3-4 days at room temperature.
Step 18
You can also freeze the sweet potato bread across a large tray (so they don't stick together) and then transfer them to a freezer-safe bag/container for between 3-4 months.
Step 19
Thaw in the refrigerator before using/reheating.
Notes
Step 20
You’ll have softer bread if you make sure to prepare the dough quickly after the sweet potato is cooked, while it’s still warm.
Step 21
If you plan to cook the flatbread in a pan, be careful when transferring them to the skillet. If any cracks appear then you can use a little extra dough to ‘patchwork’ them back together (but be careful as the pan is hot).
Step 22
Feel free to season the pre-cooked dough if preferred: garlic powder, onion powder, paprika, cayenne, salt, pepper, etc.
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