Description
This Sweet Potato Flatbread is a cozy fall favorite — soft, chewy, and packed with subtle sweetness. Perfectly spiced and simple to make, it’s delicious with soups, dips, or topped with cheese and herbs for a warm, comforting bite of autumn.
Ingredients
1 cup mashed sweet potato (about 1 medium potato)
1 1/2 cups all-purpose flour (plus extra for dusting)
1 tsp salt
1/2 tsp baking powder
1 tbsp olive oil (plus more for cooking)
Optional: 1/2 tsp cinnamon or smoked paprika for flavor
Instructions
1. In a medium bowl, combine mashed sweet potato, flour, salt, baking powder, and olive oil.
2. Mix until a soft dough forms — it should be slightly tacky but not sticky.
3. Knead on a lightly floured surface for 2–3 minutes until smooth.
4. Divide the dough into 6 equal balls and roll each into a flat round (about 1/8 inch thick).
5. Heat a nonstick skillet or cast-iron pan over medium heat and brush lightly with olive oil.
6. Cook each flatbread for 1–2 minutes per side until golden brown spots appear.
7. Keep warm in a towel while cooking the rest.
8. Serve warm with butter, hummus, or a sprinkle of herbs.
Notes
Add herbs like rosemary or thyme to the dough for extra flavor.
Make it gluten-free by substituting a 1:1 gluten-free flour blend.
Leftovers can be reheated in a skillet or toasted for a crispy edge.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Bread
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 flatbread
- Calories: 160
- Sugar: 3g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sweet potato flatbread, fall bread recipe, easy flatbread, cozy autumn recipes