Sweet potato Indian flatbread
This is the easiest recipe ever! Who knew you could make flatbreads so fast! You can make this dough up to 3 days in advance, keep it in a ball with saran wrap in the fridge and take it out when you are ready to make!
Course: Side Dish
Cuisine: Vegan, Vegetarian
Special Diet: Dairy Free, Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Place all potato and sweet potato pieces into a medium sized pot and cover with water. Boil on high for 30 minutes or until potatoes are really soft. Drain liquid and mash with wooden spoon.
  2. Add the rest of the ingredients to the pot while potatoes are still warm and knead into a ball until the dough forms.
  3. Divide dough into 8 balls and flatten them out using your palms and hands.
  4. Prepare a medium sized skillet on high heat. Spray skillet with olive oil and get hot. Place flattened dough on skillet and let cook for 2-3 minutes per side.
Notes & Tips:

Feel free to add any fresh herbs to this dough, use only sweet potatoes or just regular potatoes, use only whole wheat flour or even gluten free flour!