Sweet potato flatbread
You need just three simple ingredients to make homemade vegan sweet potato flatbread. Sweet potato purée, flour and water, with a pinch of salt if you like, combine to make the most delicious sweet potato wraps. They're perfect for sandwiches, dipping, serving with a curry, making into gyros or however you love to eat flatbreads.
- 200 g sweet potato purée
- 200 g plain flour plus extra for rolling
- Pinch salt optional
- 1-2 tbsp water add slowly if needed
To make the purée
If you haven’t made your purée yet you will need to peel and chop your sweet potato into chunks.
Boil or steam for 10-12 minutes until soft.
Drain and allow to cool.
Purée with a blender or food processor until smooth.
To make the flatbreads
Place 200g plain flour in a large mixing bowl.
Use your fingertips to rub 200g cold sweet potato purée into flour until you have the consistency of breadcrumbs. Add a pinch of salt if desired.
Use your hands to form into a dough and if needed add a little water gradually until you have a smooth dough. Only add a little water at a time or your dough may end up sticky.
Roll into six small balls.
Lightly flour your work surface and roll out into flatbreads with a rolling pin. Dust a little flour onto your rolling pin if your dough is sticky.
Heat your pan over a medium heat and fry for 2 minutes on each side, turning with a spatula.
Serve immediately or wrap up in a clean tea towel or foil to keep soft while you cook the rest.