{"id":8026,"date":"2020-03-12T12:00:22","date_gmt":"2020-03-12T17:00:22","guid":{"rendered":"https:\/\/www.slimmingeats.com\/blog\/?p=8026"},"modified":"2024-01-12T07:15:24","modified_gmt":"2024-01-12T12:15:24","slug":"sweet-potato-flatbread","status":"publish","type":"post","link":"https:\/\/www.slimmingeats.com\/blog\/sweet-potato-flatbread","title":{"rendered":"Gluten Free Sweet Potato Flatbread"},"content":{"rendered":"\n

Sweet Potato Flatbread - dip it, dunk it, spread it or you can even use it as a base for pizza. The possibilities are endless.<\/p>\n\n\n\n

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Gluten-Free Flatbreads<\/strong><\/h2>\n\n\n\n

Often I see requests for those who can't have gluten or dairy, looking for a bread that they can enjoy, there are not many options out there and those that are can be pretty high.<\/p>\n\n\n\n

Then a good neighbour of mine was on a very restrictive diet, and she was desperate for some kind of thin flatbread she could use for wraps or a pizza base etc, one that didn't involve any cauliflower. So I promised her I would come up with a delicious recipe for her.<\/p>\n\n\n\n

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Gluten-Free Flours<\/strong><\/h2>\n\n\n\n

Having done a short stint of Paleo and Whole30 in the past, I was quite used to using different flours such as coconut flour, tapioca and arrowroot.<\/p>\n\n\n\n

Coconut flour on its own however can be a bit odd in texture, but when you combine it with a starch like arrowroot, tapioca or even cornstarch (if you are okay with using that), it can yield awesome results.<\/p>\n\n\n\n

 I have also tried all 3 starches - arrowroot<\/a><\/strong>, tapioca<\/a><\/strong><\/span> and cornstarch and all work fine, so use whichever of those you are happy with.<\/p>\n\n\n\n

The coconut flour you use is quite important, you want a fine coconut flour, as some out there can be a bit grainy and have a weird taste. My favourites brands to use are Bob Mills and Trader Joes. <\/p>\n\n\n\n

Sweet Potato Pizza Base<\/strong><\/h2>\n\n\n\n

I already have had great success with sweet potato as a pizza base in this yummy Sweet Potato Pizza Crust<\/a>,<\/strong><\/span> where you use this recipe to make one pizza base, and then add toppings after the initial bake and add bake into the oven, for the base to go nice and crisp on the edges. It's so good.<\/p>\n\n\n\n

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Sweet Potato Bread<\/strong><\/h2>\n\n\n\n

So I wanted to take that one step further and come up with naan bread or flatbread type recipe, as I  often enjoy curry and wanted something that was perfect for scooping up some of the sauce of curries and soup etc.<\/p>\n\n\n\n

Wow, the result was perfect and my neighbour was really happy with how it turned out. This recipe yields 2 decent sized flatbread, or one large (great for a pizza crust), or 3 to 4 small which would be perfect for tacos. You could even make this flatbread as normal, cut into triangles and then bake again to crisp up to use as nachos. Really the list is endless.<\/p>\n\n\n\n

To cook the sweet potato, I just pierce a large sweet potato with a knife and place in the microwave for 5-8 mins, start at 5 and check for doneness. Then once cooled, you can scoop out the flesh and mash. Easy as that!!!<\/p>\n\n\n\n

or if you don't own a microwave you can cook in a steamer basket until fork soft. <\/p>\n\n\n\n

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Different Types of Sweet Potato<\/strong><\/h2>\n\n\n\n

There are various different types of sweet potato varieties out there. I have made this recipe a few times now and it works well with regular sweet potato or the Japanese white sweet potato. If you can get hold of the Japanese variety, it is a little bit more starchy and so yields a slightly crispier flatbread which is amazing and of course is more like flatbread in appearance because it's white a not orange. Not always easy to find though.<\/p>\n\n\n\n

Can I use regular potato?<\/strong><\/h2>\n\n\n\n

Some may not like the sweet taste of sweet potato, but honestly, it's not over sweet in this recipe because of the seasoning and how it is enjoyed.<\/p>\n\n\n\n

However, if you want to try it with regular potatoes, I am sure it will work and do let me know if you give it a try. <\/p>\n\n\n\n

Cooking Sweet Potato Flatbreads<\/strong><\/h2>\n\n\n\n

You can either use Parchment paper<\/a><\/strong><\/span> or one of these handy Silicone Baking Mats<\/a> <\/strong>to spread the mixture out for baking. Make sure you flatten the Sweet Potato Flatbread well into an even layer, not too thin though or they will burn and not too thick or they won't crisp up.  Then once \u00be of the way baked, carefully slide a spatula underneath and flip. If the spatula doesn't slide under easily,  leave it in the oven for a few more minutes as it means it's not quite ready.<\/p>\n\n\n\n

If you have issues with the sweet potato flatbread sticking to the paper, double-check you are using proper parchment paper, nothing sticks to this, so there should be no issue with it sticking. <\/p>\n\n\n\n

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Can I use regular flour?<\/strong><\/h2>\n\n\n\n

In short no, you won't get the same final result with regular flour, the reason being is that coconut flour is very fibrous compared to other flours so you need a much small amount.<\/p>\n\n\n\n

To get the same result with regular flour you would need to increase the amount quite a bit. <\/p>\n\n\n\n

Freezing Flatbreads<\/strong><\/h2>\n\n\n\n

These flatbreads freeze perfectly, so if you want to double or even triple up the recipe so you have more on hand, then these are great for that.<\/p>\n\n\n\n

I recommend placing sheets of wax proof paper in between each flatbread before freezing, this will make it easier to just take out one from the freezer and use as you wish. Just warm up in the oven for a few minutes until heated through or you can warm on a pan over a very low heat. <\/p>\n\n\n\n

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Recipes to serve with Sweet Potato Flatbreads<\/strong><\/h2>\n\n\n\n

Wondering what to serve with these flatbreads? here are some of my favourites:<\/p>\n\n\n\n