• Prep Time: 30 mins
  • Cooking Time: 3 mins
  • Serves: 5

Vegan Flatbread

  • Recipe Submitted by on

 Ingredients List

  • 2 medium gold potatoes
  • 1 1/4 cup water
  • 1 cup gluten-free flour
  • 1 cup potato puree (above)
  • 3/4 cup tapioca flour
  • 1 tsp salt
  • 1 tsp baking powder


Potato puree: Roughly chop the potatoes. Put them in a saucepan, add the water, cover, boil until tender.
Transfer to a blender. Blend till smooth. If it won’t blend, add 1/4 cup more water.
Immediately transfer to a bowl and clean your blender, otherwise it will just get harder and harder to clean.
Dough: In a large mixing bowl, combine all the dry ingredients. Stir.
Add 1 cup of the potato puree. Mix to form a soft, slightly sticky dough. Adjust the amount of flour and potato puree a little bit if necessary.
Divide into 5 balls. Roll out each ball to about 1 cm thickness. You don’t want them too thin.
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.
Update: After many reader questions about replacing the GF flour blend, I have tested a few other flours and found that brown rice flour works too! Just flip the ratio so it’s 1 cup tapioca to 3/4 cup brown rice flour.

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