This sweet potato flatbread recipe uses just TWO ingredients and is gluten-free, yeast-free, no-knead, and paleo! Plus, this recipe triples up as sweet potato flatbread, tortillas, and pita (with a pocket!) with an oven and Air Fryer cooking method!
Course Appetizer, Side
Diet Gluten Free, Vegan, Vegetarian
Freezer friendly 3-4 Months
Shelf life 3-4 Days
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Servings 8flatbreads (fewer/more depending on size)
If you aren't using leftover cooked sweet potato, then cook it now. I prefer to use baked sweet potato as there's no additional water added in the cooking process.You can bake the sweet potato in the oven or microwave (for quick results).
Once cooked, allow the potato to cool and then mash with a potato ricer or potato masher.
Step 2: Mix the sweet potato dough
Mix the mashed sweet potato with half of the oat flour, mixing well. Then, continue to add more oat flour in, a little at a time, until you achieve a soft, but not sticky, dough.You may need to slightly adjust the amount of oat flour added to the potato, based on those potatoes' liquid content and the method used to cook them.
Step 3: Roll out the dough
At this point, the way you deal with the sweet potato bread dough will change depending on what you want to make.First, lay the dough in between two pieces on parchment paper. Use a rolling pin to roll it out into the correct shape/thickness.
For sweet potato roti/flatbread:When making sweet potato flatbread, the dough can be a little thicker 4-6mm. Feel free to make 1-2 larger flatbreads or multiple 'mini' ones.
For Sweet Potato Pita bread:For pita, you'll want to roll the dough very thin; this will help it form a nice pocket without being 'doughy.' I suggest trying to roll it out to around 3mm.Feel free to shape them fairly rustically. Alternatively, use a bowl to cut out perfectly round sweet potato pita/flatbread.
Step 4: Cook the sweet potato bread
For flatbread:Bake the sweet potato flatbread in the oven for between 5-10 minutes at 400ºF/200ºC. This time will vary somewhat based on how thick the dough is and how big the flatbread/s are.It's best to keep an eye on the sweet potato quick bread at 5 minutes to avoid burning.
For Sweet Potato Pita Pockets:Turn the oven to its highest possible temperature (for me, that's 500ºF/260ºC) and place an inverted baking tray in the oven while it pre-heats, the same way we do for regular pita.Once the oven is preheated (and the tray is nice and hot), transfer the sweet potato pita onto the hot tray and bake for between 5-7 minutes.You'll see the dough puff up in front of your eyes!
To use an Air Fryer
Cook the small pita pockets in the air fryer for around 5 minutes at 415ºF/210ºC. The pockets puffed up almost immediately for me.Once cooked, enjoy while warm, for the best results.
How To Store
I usually only make enough of these sweet potato flatbreads for a single day. However, you can store any leftovers in an airtight container or bag for 3-4 days at room temperature.You can also freeze the sweet potato bread across a large tray (so they don't stick together) and then transfer them to a freezer-safe bag/container for between 3-4 months.Thaw in the refrigerator before using/reheating.
You'll have softer bread if you make sure to prepare the dough quickly after the sweet potato is cooked, while it's still warm.
If you plan to cook the flatbread in a pan, be careful when transferring them to the skillet. If any cracks appear then you can use a little extra dough to 'patchwork' them back together (but be careful as the pan is hot).
Feel free to season the pre-cooked dough if preferred: garlic powder, onion powder, paprika, cayenne, salt, pepper, etc.