Yeast-free Sweet Potato Vegan Gluten free flatbread
User Reviews
4.7
Yeast-free Sweet Potato Vegan Gluten free flatbread
Description
The Yeast-free Sweet Potato Vegan Gluten Free Flatbread combines a wet mixture of sweet potato puree, water, and psyllium husk powder, which gels to bind the dough. The dry ingredients include chickpea flour, brown rice flour, tapioca starch, baking powder, salt, herbs like thyme and rosemary, and optional spices such as garam masala.
After mixing wet and dry ingredients, the dough is kneaded to a formable consistency, adding water cautiously as needed to balance moisture from the sweet potato. Neutral cooking oil is incorporated for tenderness. The dough rests briefly to hydrate before dividing into balls that are pressed into flat rounds dusted with rice and chickpea flours to prevent sticking.
The resulting flatbreads offer a gluten-free, vegan option with herbal flavors and soft texture without yeast fermentation. Variations and moisture adjustments may be required depending on the sweet potato puree used.
Recipes notes advise that water content varies with the moisture of sweet potato purée; canned and baked versions differ. Oil can be omitted for an oil-free option, and rice flour can be swapped for chickpea flour for grain-free preferences.
Ingredients
Wet:
- 2 tbsp psyllium husk powdered, or 2.5 tablespoons chia seeds, powdered
- 1/2 cup sweet potato puree 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 I use thyme and rosemary, of choice
- garam masala or red pepper flakes; other additions
- 2 tsp neutral cooking oil generic cooking oil
- chickpea flour mix for rolling
- rice flour mix 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
- Adjust water as needed based on the moisture content of the sweet potato purée; canned purée is wetter than baked mashed sweet potato.
- Omit oil to make an oil-free version of the flatbread.
- Substitute rice flour with chickpea flour to make the flatbread grain-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Sodium | 105mg | 4% |
| Potassium | 164mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 3210IU | 64% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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