Having an intolerance to yeast means that most bread items are off the menu for me. Yeast pops up everywhere in most cuisines, so finding an alternative can be a challenge – and rather restrictive. Even flatbreads tend to contain yeast. Which is really annoying, as you’d think with the word ‘flat’ in its name, it wouldn’t need anything to help it rise! Then there’s the oil and other ingredients that find their way in, particularly if you’re looking for a gluten free option. It can be most frustrating.
The solution? Make your own! These sweet potato flatbreads are easy to make, work just as well as wheat flour with a gluten free mix and – most importantly – taste delicious.
We made these flatbreads at last weeks live cooking class and everyone was surprised just how well they worked. Comments like “it tastes like bread!” and “they’re amazing” from the gluten-free people were brilliant to hear. When you have to be careful with ingredients, it’s easy to miss out. But when you find something that not only works but tastes great, it’s unbelievably exciting!
The sweet potato has three roles in this recipe. Firstly, it acts as a binding agent, helping the dough stick together, particularly important if you are using gluten free flour. Second is to add moisture, again to help bind but also eliminate the need to add any oil. And finally, it adds extra nutrients to the mix, something you all probably know by now I love to do!
Sweet potato (certainly the orange fleshed version) is packed full of betacarotene, the plant precursor to vitamin A. As well as having anti-inflammatory properties, it’s essential for healthy skin, eyes and hair. I love to use sweet potato wherever I can both for the flavour and it’s great nutritional profile.
You can use wholewheat, spelt or gluten free flour for this. Or maybe try one of the ancient flours like Emmer. It’s a little courser but the flavour is amazing. Traditional grains and a wider variety of wheat seem to be more tolerable for people with moderate levels of gluten intolerance. Hodmedods in Suffolk have a wonderful range of older grains for sale. Check out their website and see which ones you enjoy. If you have celiac disease or are severely gluten intolerant, then please stick to the gluten free grains only.
When rolling and kneading the dough, be light with your touch, particularly with gluten free flours. Try and roll it out as thinly as possible but don’t expect to get it super thin like a shop bought wrap – it just won’t come off the baking paper. Trust me, I’ve tried!
I hope you enjoy making these tasty flatbreads. These go really well with any hummus, falafel, veggie burger or just veggies. This chickpea sandwich spread works brilliantly as well. What will you have yours with? Do let me know!
Sweet potato flatbread
- 150 grams wholewheat or gluten free flour*
- 1 teaspoon baking powder
- pinch salt
- 100 grams sweet potato puree **
- 2 tbsp dairy-free yoghurt of choice
- water if needed
- Place the flour, baking powder and salt into a large bowl and mix together well.
- Add the sweet potato and dairy-free yoghurt to the flour and mix in, first using a spoon and then your hands as it comes together into a soft dough. If the dough is really dry, add a tiny bit of water but take great care not to add too much. You do not want a sticky dough.
- Lightly knead for a couple of minutes until everything is combined and the dough is smooth. Be very gentle if you are using gluten free flour.
- Tear off a piece of non-stick baking paper and lightly dust it with a little extra flour. Cut the dough into 3 equal sized pieces.
- Place one of the pieces onto the floured baking paper, squash flat with your hand then gently roll out with a rolling pin until it's 1/2-1cm thick. Don't make it too thin or it won't peel off the paper!
- Place a large non-stick frying pan onto the hob over a medium heat. Pick up the flatbread on the baking paper and turn it upside down over the pan. Carefully peel it off into the pan.
- Cook on one side for 2-3 minutes until it starts to bubble and brown slightly. Carefully turn it over onto the other side and cook for another couple of minutes. Transfer to a warm plate and over with a tea towel whilst you repeat the steps above twice more with the remaining dough.
- NB if you only want one flatbread cooked fresh, keep the remaining dough in the fridge for up to 3 days in a small plastic bag and use as needed. This works better with wholegrain flour than gluten free.