These sweet potato flatbreads don't have any gluten and taste great instead of regular flatbreads. The inside is soft, and the outside is a little crispy. This makes them great for dipping or serving with your favorite toppings.
Ingredients: 1 cup mashed sweet potatoes. 1 cup gluten-free flour. 1/4 cup almond flour. 1/4 cup tapioca flour. 1/4 cup coconut milk. 1 tbsp olive oil. 1 tsp baking powder. 1/2 tsp salt. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/4 tsp paprika. 1/4 tsp dried thyme. Pinch of black pepper. Cooking spray or oil for cooking.
Instructions: In a large mixing bowl, combine the mashed sweet potatoes, gluten-free flour, almond flour, tapioca flour, coconut milk, and olive oil. Add the baking powder, salt, garlic powder, onion powder, paprika, dried thyme, and black pepper to the bowl. Mix everything together until you have a smooth dough. Divide the dough into small portions and roll each portion into a ball. Place a ball of dough between two sheets of parchment paper and use a rolling pin to flatten it into a thin round flatbread. Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or oil. Carefully transfer the flatbread from the parchment paper to the hot skillet. Cook for about 2-3 minutes on each side, or until golden brown and slightly crispy. Repeat the rolling and cooking process with the remaining dough portions. Once cooked, remove the flatbreads from the skillet and let them cool for a minute before serving. Serve the gluten-free sweet potato flatbreads warm with your favorite toppings or dips. Enjoy your delicious and gluten-free flatbreads!
Prep Time: 20 minutes
Cook Time: 15 minutes
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