Soft Sweet Potato Flatbreads (Easy 3-Ingredient Wraps)

Soft Sweet Potato Flatbreads (Easy 3-Ingredient Wraps)

These soft sweet potato flatbreads are a simple, yeast-free wrap that comes together with just a handful of ingredients. Mashed sweet potato gives the dough natural sweetness and softness, while flour provides just enough structure to create flexible wraps that cook quickly in a pan.


The result is a tender, slightly golden flatbread that’s sturdy enough for wraps yet soft enough to fold without breaking. They’re perfect for filling with roasted vegetables, salmon, hummus, pesto or fresh greens.


Because the dough requires minimal kneading and no long resting time, these flatbreads are an easy way to transform leftover roasted sweet potatoes into a delicious homemade wrap.

Soft Sweet Potato Flatbreads (Easy 3-Ingredient Wraps)

HealthyThandi

Servings

8

Prep Time

10 minutes

Cook Time

10 minutes

Cuisine

Modern Homemade

Soft pan-cooked sweet potato flatbreads made with simple ingredients. Perfect for wraps, dipping or serving alongside stews.

Soft Sweet Potato Flatbreads (Easy 3-Ingredient Wraps)

Ingredients

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    • 1½ cups mashed cooked sweet potato (roasted or steamed, skin removed)
    • ¾–1 cup all-purpose flour
    • ½ tsp salt
    • 1 tbsp olive oil (optional but recommended)

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    • Pinch paprika or cumin
    • Black pepper

    Method

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      1. Ensure the sweet potato is warm but not hot.

      2. Mash until mostly smooth with only very small lumps remaining.

      3. The texture should resemble a soft purée rather than a watery mash.

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      1. Add salt, olive oil and ¾ cup flour to the mashed sweet potato.

      2. Mix with a spoon or your hands until a soft dough forms.

      3. Add additional flour one tablespoon at a time until the dough is soft and slightly tacky but no longer sticky.

      4. The dough should hold together easily.

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      1. Knead the dough gently for about 30–60 seconds just until smooth.

      2. Avoid overworking the dough.

      3. Cover and allow it to rest for about 5 minutes to help improve elasticity.

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      1. Divide the dough into 6–8 equal balls.

      2. Lightly flour your surface and roll each ball into a thin circle about 2–3 mm thick.

      3. The flatbreads should be flexible and slightly thicker than tortillas.

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      1. Heat a dry non-stick pan over medium heat.

      2. Cook each flatbread for about 45–60 seconds per side.

      3. They should develop light golden spots and puff slightly while remaining soft and flexible.

      4. Stack cooked flatbreads under a clean cloth to keep them warm and soft.
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