Vegan Bunny Elle

The easiest, soft, flaky, most wholesome flatbread ever! They only call for two ingredients, and they are gluten-free and oil-free as well!

Words cannot express my love for sweet potatoes! Each type of sweet potato has its unique flavor, texture, moisture level, and, of course, color. And among all of them, purple sweet potato has the highest antioxidant content and the most striking color!

Additionally, purple sweet potatoes have a creamy, fluffy, almost chestnutty texture and much lower moisture content compared to the regular orange sweet potatoes. And with that in mind, if you want to use different types of sweet potatoes for this recipe, adjust the amount of flour to achieve the right dough consistency.

And for serving, you can eat these soft, flaky, purple flatbreads as a quick and easy breakfast, a power snack, or use them to make tacos or scoop up curries! You can keep them in an airtight container in the fridge for about a week, but they are best fresh as they’d slowly start to dry out the longer they’re stored.

Two Ingredient Purple Sweet Potato Flatbread

Easiest, soft, flaky, gluten-free flatbreads that are only made of two ingredients!

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Ingredients Method

Ingredients

  

• 350 g purple sweet potato peeled and cubed
• 320 g 1:1 gluten-free flour or all-purpose flour

Method

 

1. Steam the sweet potatoes for 25 minutes until they’re easily pierced with a fork;
2. Mash the sweet potatoes finely in your mixing bowl, let the mash cool down, before sifting in the flour;
3. Bring the flour mixture together with your hand and knead it into a rough dough, if the dough feels dry at this stage, DO NOT start adding water immediately, cover the dough and let it rest for 15 minutes, the moisture in sweet potatoes will slowly hydrate the flour and soften the dough;
4. Please note, sweet potatoes have varying levels of moisture, adjust the flour amount as needed;
5. Once rested, knead the dough again for 10 minutes until you have a soft, smooth dough;
6. Divide the dough into 8 equal pieces, roll each piece into a ball, work on one while keep the rest covered;
7. Dust the work surface and the dough ball with some flour, roll the dough out into. a flat round disk, don’t roll them too thin or they’ll get too hard and brittle when cooked, repeat with all the dough balls;
8. Heat a large pan, add a light sprinkle of flour, cook the flatbread for 1 – 2 minutes until it puffs up, flip, and cook for another minute;
9. Cover the cooked flatbread with a kitchen towel or large pot lid while you’re cooking the rest, the trapped steam will soften the flatbreads further;
10. Serve warm, enjoy~