No Yeast Sweetpotato Flatbread
Cozy up with soft, delicious sweet potato “naan”—the perfect partner for your favorite soup, chili, or stew. Each bite brings a touch of natural sweetness and extra nourishment to your cold-weather comfort food. Enjoy it alongside a hearty bowl or savor it on its own as a satisfying snack. Ready to make your next meal even cozier? Give this recipe a try!
Servings: 6
Calories:
Ingredients
- 1½ Cup all-purpose flour 180 grams
- 1 tsp salt
- ½ tsp garlic powder
- 1½ Cup cooked and mashed sweetpotato (about 1 medium/large sweetpotatoes)
- 2-4 Tbsp Tbsp shredded mozzarella or parmesan cheese optional
Instructions
- Microwave your sweetpotatoes for 5-6 minutes. Let them cool and scoop out the flesh.
- Measure flour and salt and add to a large mixing bowl. Measure sweetpotatoes and add them to the bowl, mixing until the flour is completely absorbed (I like to use a fork to further mash the sweetpotatoes if needed). If adding cheese, do it now.
- Make sure the dough doesn’t seem too dry or too sticky - if too dry, add more sweetpotato flesh. If too wet, add flour by the tablespoon until dough reaches ideal consistency.
- Allow the dough to rest for 5 to 10 minutes.
- Add some flour to your countertop and transfer the dough from the bowl to the countertop. Roll the dough using a rolling pin. Shape the dough into one long log, and then equally divide into 6-8 portions.
- Roll each “mini dough” out flat in a circle shape, until sections are about ¼” thick (see photo)
- Heat oil over medium-low to medium heat in a non-stick pan. Transfer the mini flatbreads to the pan and cook for 1-2 minutes on each side*. They will cook quickly, so make sure to watch them. You may even need to turn the heat down.
- Transfer cooked flatbreads to a plate and cover with a dish towel or paper towel to keep the warmth and moisture in.
Notes
- *in testing, we found that they do better with using a bit more oil; otherwise, they may be dry and burn easily.
- These were tested with both parmesan and mozzarella cheese and liked both options! The parmesan flatbreads were a little crunchier and have a bit saltier flavor.
- If you want them to be more like a tortilla and less like a flatbread, roll them thinner, closer to ⅛”