This easy sweet potato flatbread is simple to make with no yeast needed! Perfect served with dal or curries or as a wrap with your favorite fillings! (gluten-free, soy-free, nut-free, yeast-free)

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 6
  • Category: Side
  • Cuisine: American

Ingredients

Wet Ingredients

  • 2 tablespoons psyllium husk (powdered, or [adjustable]2.5 tablespoons[/adjustable] chia seeds, powdered)
  • 1/2 cup sweet potato or pumpkin puree
  • 1 to 2 tablespoons water

Dry Ingredients

  • 2 tablespoons brown rice flour (or white rice flour)
  • 1/2 cup chickpea flour
  • 2 tablespoons tapioca starch
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon herbs of choice (I use thyme and rosemary.)
  • other additions: garam masala or red pepper flakes

Additional Ingredients

  • 2 teaspoon oil
  • mix of chickpea flour and rice flour (for rolling)

Method

  1. In a bowl, add the sweet potato puree and 1 tablespoon of the water, mix well, then warm in a microwave or on the stovetop until warm to touch. Powder the psyllium husk in a blender/grinder, add to the sweet potato mixture, and mix well. Let sit for 5 minutes, so the mixture can become thick.
  2. In another bowl, whisk all the dry ingredients until well combined. Add the dry ingredients 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 dough. 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.
  3. Knead in the oil for a few seconds. Cover and let the dough sit for 5 to 10 minutes.
  4. Divide the dough into about 6 equal balls. Smooth out each piece into a ball with smooth edges. Press, sprinkle the flour mixture and roll it out into a flatbread.
  5. 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.
  6. At this point, you can continue to cook it on the skillet until both sides have golden brown spots. This takes about 2-3 minutes, and you want to press with a spatula mid way, brush with oil then flip and press the other side. Or, you can place the flatbread over a gas flame. Move it every 2 to 4 seconds to puff and brown, about a minute total. Place the cooked flatbread in a kitchen towel. Brush vegan butter, if needed. Cover and set aside.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.