The Kitchen Cub is not a huge fan of potatoes, unless it’s a french fry, so when we came across this recipe from Feasting on Fruit, we were eager to see if she would like it. Sweet Potatoes are high in Vitamin A and C. They also fill up a growing toddler, something we try to stay on top of to avoid meltdowns. 😉
The cub started by helping Grandma DiDi peel and chop the sweet potatoes. She then added them to the pot with a little water so Grandma DiDi could but on the stove to boil. While the potatoes cooked, we started on the dough.
The cub added tapioca flour, quinoa flour (recipe calls for gluten free flour which we will try next time), salt and baking soda(cinnamon and sugar if you’re doing the sweet version) to a bowl. Measuring and pouring ingredients in a bowl are a fan favorite for the cub.
We added the cooked sweet potatoes after they pureed in the blender. Take turns stirring the mixture and watch as it starts to look like dough.
The cub wanted to feel the texture and help mix it into dough. We talked about the consistency and how bread is made from dough.
Grandma DiDi helped form it into a perfect dough ball and the cub patted it for a finishing touch. We took a knife and cut it into 6 equal pieces.
We laid down parchment paper and lots of flour and started to roll out each piece. Using a rolling pin was extra fun for the cub. We also tried just patting them out in-between our palms like you’d make a tortilla. Both methods worked.
Heat a nonstick skillet pan and cook the flatbreads for approximately two minutes. Transfer to a bowl and cover with a dampened towel to keep warm.
Or you can dig in right away like the cub!
We thought the flatbreads would be more fun cut into shapes. We grabbed a couple cookie cutters and got creative!
It was The Kitchen Cubs’ consensus that the shapes tasted the best, especially if you dipped them in pure maple syrup. The heart shaped peanut butter and banana sandwich was a big hit and didn’t need to be “dipped” at all!
Sweet Potato Flatbread
- Potato Puree
- 1 medium sweet potato
- 1 1/2 cup water
- 1 cup of the sweet potato puree above
- 1 cup tapioca flour
- 1 cup gluten free flour blend
- 1 tsp baking powder
- Sweet version: 2 tbsps of coconut sugar + 1 tsp cinnamon
- Savory version: 1 tsp salt
- Potato puree: Peel and roughly chop the sweet potato.
- Transfer to a medium saucepan, add the water, and boil till tender. Do not drain.
- Puree the potato and cooking water in a blender till smooth. Transfer to another bowl (or back into the pot) and wash your blender immediately.
- Dough: Combine all the dry ingredients in a mixing bowl.
- Add 1 cup of potato puree.
- Mix/knead to form a slightly stick dough. If it is too sticky, add 1/4 cup more gluten free flour.
- Divide into 5 – 6 balls.
- Roll out each ball between two piece of wax paper to about 1 cm thickness.
- Heat a non-stick skillet to medium-high heat.
- Place a flatbread in the pan and cook for 1 to 1.5 minutes or until bubbles start to show. Flip, then cook for another 1 to 1.5 minutes on the second side. There should be some brown spots on each side.
- Remove from heat and place in a bowl under a damp towel to keep them soft while you cook the others.
- Keep in an airtight container in the fridge for up to 4 days. Reheat as mentioned above.
For a gum free version, either use a gum-free GF blend like the King Arther Gluten Free Flour Blend or use 1 cup of brown rice flour instead of the GF all purpose. I still prefer the texture with the GF blend, but the brown rice flour version is still fairly soft and pliable.