Ingredients
Method
- Roast sweet potato at 200°C until tender, or steam/microwave if in a pinch.
- Mash warm sweet potato until smooth and mostly lump-free.
- Stir in water and olive oil until combined.
- Add flour, baking powder, and salt; mix until dough pulls clean from the bowl sides and feels soft, not sticky.
- Divide dough into 8 even pieces and shape each into a ball.
- Roll each ball to 4–6 mm thickness for wraps or 6–8 mm for tearable rounds, using light pressure and rotating to keep edges even.
- Preheat a heavy skillet, oven tray, or air fryer until very hot.
- Cook each flatbread 45–60 seconds per side on a hot skillet until bubbles form and the surface is lightly charred, or bake at 400°F / 200°C for 5–10 minutes until golden, or 500°F / 260°C on a preheated inverted tray for puffed pockets.
- Brush cooked flatbreads lightly with oil if stacking.
- Top warm flatbreads with savory or sweet toppings as desired.
- Serve immediately while soft and warm.
Notes
Roast sweet potatoes for deeper flavor and less moisture; if steamed, add 1–2 Tbsp extra flour. For gluten-free, use oat flour; for paleo, combine coconut flour + tapioca or arrowroot. Roll between parchment or lightly dust with flour to prevent tearing. Store flatbreads at room temperature 2–3 days (spelt) or 3–4 days (oat), or freeze up to 3–4 months. Reheat in oven, stovetop, or microwave with a splash of water to preserve softness.