Fact: everyone loves a piece of warm flatbread.
Whether you're dipping it into hummus, using it as a vessel to get curry into your mouth, or decorating it with fancy toppings, the love is universal.
But if you can't eat gluten, finding a good flatbread can be tough. Finding one without a bunch of weird ingredients can be even tougher.
Make your own! Bonus points if you can sneak in some veggies, like we did here. This flatbread makes the perfect side dish for any meal, or the perfect snack for in-between.
This Sweet Potato Flatbread recipe is:
Sweet Potato Flatbread
Makes: 6 flatbreads
Time: 30 minutes
1 large Sweet Potato, peeled and sliced
1/2 tsp Sea Salt
2 cups All Purpose Gluten-Free Flour, divided (we used Bob's Red Mill)
2 tbsps Coconut Oil, divided
Bring a pot of water to a boil. Place sweet potato in a steamer over boiling water and cover for 7 minutes (or until tender). Mash and measure out 1 cup of mashed sweet potato. Set the rest aside as leftovers.
In a mixing bowl, use a spatula to combine the 1 cup of mashed sweet potato, salt and half the flour. If the dough feels wet, add an extra tablespoon of flour at a time until it is soft and workable. (Note: the moisture level of sweet potatoes will vary and therefore may require more or less flour, so adjust accordingly.)
Use the remaining flour to coat your hands and working surface. Roll the dough into 2-inch balls. Then, roll each ball flat to about 1/8- to 1/4-inch thick.
Heat half the coconut oil in large skillet over medium-low heat and cook each flatbread for about 2 to 3 minutes per side. Add more oil to the skillet as needed between cooking the flatbreads. Transfer to a basket and cover with a dish towel until ready to serve.
Storage: Refrigerate in an airtight container up to 4 days or freeze up to 6 months.