Sweet Potato Flatbread

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Servings: 8 flatbreads (about 4 servings as a side)

Ingredients:

2 medium sweet potatoes (about 500 g), peeled and chopped

1 ¾ cups all-purpose flour (about 220 g), plus extra for dusting

1 teaspoon baking powder

1 teaspoon fine sea salt

½ teaspoon garlic powder (optional)

½ teaspoon ground cumin or smoked paprika (optional)

2 tablespoons olive oil, plus extra for cooking if desired

2–4 tablespoons warm water, as needed

Optional: 1 tablespoon melted butter or olive oil + flaky salt and herbs for brushing

Instructions:

Boil chopped sweet potatoes in salted water until very tender, then drain and mash smoothly in a large bowl; let cool slightly.

In another bowl, whisk flour, baking powder, salt, and optional spices together.

Stir olive oil into the warm mashed sweet potatoes, then add the dry ingredients and mix into a soft dough, adding a little warm water only if needed.

Knead briefly until smooth, rest 10–15 minutes, then divide into 8 balls and roll each into a thin round on a floured surface.

Cook each flatbread in a hot dry (or lightly oiled) skillet for 1–2 minutes per side until puffed with light char marks.

Stack cooked flatbreads on a plate, cover with a towel, and optionally brush with melted butter or oil and sprinkle with salt and herbs. Serve warm.

Nutrition (Calories)Approx. 160–190 calories per flatbread (will vary with size and brushing). Best for serving alongside curries, soups, dips, or as a wrap for roasted vegetables and grilled proteins.

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Prep Time 25

Cook Time 20

Total Time 45

Servings: 4

Course: Side Dish

Cuisine: American

Calories: 190

Notes

Pro Tip:
Keep the dough slightly soft and only dust with flour as needed so the flatbreads stay tender and pliable after cooking.