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Home • Bread • Sweet Potato Flatbread

Sweet Potato Flatbread

March 24, 2021

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Sweet potato flatbread, the easiest homemade bread – less than half an hour from start to finish. Made with spelt flour and a great way to get some extra veggies in.

Top down view of a stack of flatbreads.

This is a very easy recipe for vegan sweet potato flatbread, made with spelt flour and a handful of other ingredients. The original recipe used yeast for something more naan-like, but I’ve switched it out for an instant no knead option instead, as a kind of yeast-free naan.

If you like to bake sweet potatoes in bulk and keep them in the refrigerator to use throughout the week, this’ll come together even faster. It has a lovely fluffy, chewy texture and slightly sweet flavour.

Since this comes together so quickly, it’s a great weeknight dinner option if you need a quick side. It’s been a lifesaver the past several months while my oven has been broken!

Folded bread to show softness.

Scroll to the bottom of the post or click “skip to recipe” above to see the recipe card with full ingredient measurements and instructions.

Ingredients

  • Sweet Potato: adds flavour and colour! Either roast or steam – see more on that below.
  • Water: I tested with both water and milk and preferred water.
  • Olive Oil: this helps with pliancy of the bread and improves flavour.
  • Spelt Flour: light, whole grain, or a mix of the two.
  • Baking Powder: adds lightness to the flatbread, but don’t mix it up with baking soda.
  • Sea Salt: obviously, for flavour.
Sweet potato flatbread ingredients.

Method

Place the cooked sweet potato in a large mixing bowl and mash well with a fork. Add the water and olive oil, then mix well to combine.

  • Mashed sweet potato in a large bowl.
  • Liquid ingredients after mixing.

Add the flour, baking powder, and salt to the bowl. Use a wooden spoon or spatula to mix until no streaks of flour remain and you have a soft ball of dough.

  • Dry ingredients added to the bowl.
  • Dough after mixing.

Turn the dough out onto a lightly floured surface and cut it into eight equal pieces. Use your hands to roll each piece into a ball, adding flour as needed to prevent sticking. Roll each ball into a round about 1cm (~1/4 in.) thick.

  • Balls of dough ready to be rolled.
  • Rolled out flatbread before cooking.

Heat a frying pan over medium heat. Once the pan is hot, add the olive oil and start to fry the flatbreads. You’ll need about 45 seconds for each side, flipping once the first side is browned. The bread should start to bubble and puff up as soon as it hits the pan (if not, it’s not hot enough).

Continue to roll out the flatbreads as you cook, and repeat the frying process until all of the dough has been used. Serve warm.

Close up showing bread texture after cooking.

Tips and Notes

The flavour and texture is better if the sweet potato is roasted beforehand. Simply halve lengthwise, place cut-side down on a parchment lined sheet, and bake at 200C until easily pierced with a fork. You can steam pieces if preferred, which takes less time, but doesn’t taste as nice.

Sweet potatoes do vary significantly in terms of the water content. You can see the consistency of mine after roasting, but if yours is quite liquid, just add some more flour. If steaming it might contain a bit more water as well, so keep that in mind.

The dough is quite soft, but it shouldn’t be very sticky. Just sprinkle more flour as needed when rolling out the flatbreads and you’ll be fine.

Make sure the pan is quite hot before frying. The bread should start to bubble up immediately after it hits the pan, just like naan or tortillas.

Substitutions

Any wheat flour can be subbed for the spelt. White, whole wheat, or ww pastry flour are all fine. I haven’t tested with GF flour but I think buckwheat would work, though you may have to alter the amounts slightly.

You can probably sub pumpkin puree for the sweet potato, but depending on the winter squash type, the flour amount will need to be adjusted slightly. Just use a little more or less as needed.

Try adding some herbs or spices to the flatbread to change up the flavour. Cumin, turmeric, garlic, thyme, whatever you like.

I usually fry these in olive oil, but it does tend to splatter more than other oils. You may prefer to use coconut oil (which is a bit easier) and certainly use a splash guard if you have one.

More Savoury Sides

Zucchini Cornbread Muffins
Spelt Tortillas
Coconut Oil Spelt Biscuits
Easy Spelt Naan
Crispy Smashed Fingerling Potatoes

A stack of flatbreads on parchment.

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Yield: 8 flatbreads

Sweet Potato Flatbread

Top down view of a stack of flatbreads.

Sweet potato flatbread, the easiest homemade bread - less than half an hour from start to finish. This is a great way to get some extra veggies in.

Prep Time 10 minutes
Cook Time 20 minutes
Rising Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 130 grams roasted sweet potato
  • 180 ml water
  • 2 tablespoons olive oil, plus more for frying
  • 350 grams spelt flour
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt

Instructions

  1. Place the cooked sweet potato in a large mixing bowl and mash well with a fork. Add the water and olive oil, then mix well to combine.
  2. Add the flour, baking powder, and salt to the bowl. Use a wooden spoon or spatula to mix until no streaks of flour remain and you have a soft ball of dough.
  3. Turn the dough out onto a lightly floured surface and cut it into eight equal pieces. Use your hands to roll each piece into a rough ball, adding flour as needed to prevent sticking.
  4. Use a rolling pin to roll each ball into a round about 1cm (~1/4 in.) thick.
  5. Heat a frying pan over medium heat. Once the pan is hot, add a drizzle of olive oil and start to fry the flatbreads.
  6. Carefully place a rolled out round into the hot pan. You’ll need about 45 seconds for each side, flipping once the first side is browned. The bread should start to bubble and puff up as soon as it hits the pan (if not, it’s not hot enough).
  7. Continue to roll out the flatbreads as you cook, and repeat the frying process until all of the dough has been used. Serve warm.
  8. Leftovers will keep well in a sealed container at room temperature for a couple of days, and freeze well.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 191Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 335mgCarbohydrates: 34gFiber: 5gSugar: 4gProtein: 7g

This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.

Did you make this recipe?

If you made this recipe, I'd love to see it! Tag #occasionallyeggs on Instagram.

© Alexandra Daum
Cuisine: American / Category: Sides

This was originally posted in November 2015. It has been updated with some alterations to the recipe as of March 2021.

Previous Post: « Black Bean Sweet Potato Chili
Next Post: Vegan Cookie Dough Ice Cream »

Reader Interactions

Comments

  1. athletic avocado says

    November 20, 2015 at 2:55 am

    I made pumpkin naan bread not to long ago, but sweet potato version sounds even better!

    Reply
  2. Alexandra Daum says

    November 26, 2015 at 2:30 pm

    Thanks! I have made this version with pumpkin, but preferred the sweet potato. It's easier to find year round, too.

    Reply
    • Stoehrer Nicole says

      September 02, 2019 at 2:44 pm

      How long you roasted the sweet potato?

      Reply
      • Alexandra | Occasionally Eggs says

        September 10, 2019 at 8:01 am

        Depends on the size of the potato – usually about 40 minutes at 200C does the trick.

        Reply
  3. Rani says

    January 05, 2020 at 10:05 pm

    Sweet potato and you have my attention! I will make this for sure. Thanks for sharing.

    Reply
  4. David Bell says

    February 15, 2020 at 2:32 am

    I just made this recipe and it was fantastic thank you!

    Reply
  5. Anita says

    April 24, 2020 at 6:59 am

    The recipe sounds great. Would there be any adjustments if I use regular flour?

    Reply
    • Alexandra | Occasionally Eggs says

      April 24, 2020 at 8:30 am

      No, you should be able to use regular all-purpose flour no problem here.

      Reply
  6. Martha says

    September 24, 2020 at 3:38 am

    Can I use a gluten free flour or other different from spelt or kamut?

    Reply
    • Alexandra says

      September 24, 2020 at 7:46 am

      Hi Martha, I haven’t tested these with GF flour, but a blend might work. You can also use all-purpose flour.

      Reply
      • Martha says

        September 24, 2020 at 1:56 pm

        Thank you so much for your answer!!

        Reply
  7. Gillian Fallon says

    October 01, 2020 at 11:43 pm

    Hi, can you put these in the oven?

    Reply
    • Alexandra says

      October 02, 2020 at 8:37 am

      Hi Gillian, if you mean baking them in the oven, I don’t think that would work very well.

      Reply
      • Gillian Fallon says

        October 02, 2020 at 10:47 pm

        Yes that’s what I meant! Okay, it’s just I made some and they didn’t turn out too good, I’m not sure where I went wrong.

        Reply
        • Alexandra says

          October 03, 2020 at 7:42 am

          You fried them and they didn’t turn out that well? Can you give me some more info so I can help troubleshoot? Any changes at all, what the dough looked like, type of pan, what wasn’t so great about them, things like that.

          Reply
  8. Lian Palmer says

    April 05, 2021 at 11:44 am

    Just made these and filled with left over roast lamb! Yum!!

    Reply

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