Vegan Gluten-Free Sweet Potato Flatbread

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 ¼ cup more GF flour.Divide into 5 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.