✿ Veganlovlie Recipes / Yeastfree flatbread recipe: In one of my What I Ate Wednesday videos, I presented this oilfree sweet potato flatbread or roti filled with mashed avocados as what I ate for breakfast on that day (   • What We Eat in a Day [Vegan] #1: Swee...  ). I have had quite a few requests for the recipe since then. So, I thought I'd share the recipe; it is such an easy one with just two ingredients. Who doesn't like a 2ingredient recipe?! One important procedure in this recipe is to use the sweet potato while it is hot. The heat makes a much softer roti.

By the way, white sweet potatoes would also work well in this recipe although the dough may require a tablespoon of water added in as white sweet potatoes tend to be a little drier than the orange ones.

These sweet potato flatbreads or rotis also keep well in an airtight container for the next day. Or you can also freeze them. When ready to use, just reheating them on a tawa or skillet and they will come back to their softness. They go well with sweet as well as savoury fillings. I do suggest you pair them with some spicy curry as their subtle sweetness makes a palatable contrast.

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GlutenFree options:
I have experimented with a storebought glutenfree flour blend but it didn't work well. It had a blend of rice flour, tapioca flour, cornstarch and some gum. Some people have tried with chickpea flour+millet mix and they said they obtained some decent results although they had to do smaller ones because they were a bit more tricky to handle.
Other people have tried with coconut flour and reported that the rotis turned out good enough although they had to keep flouring them when rolling them out.
I suggest if you using one of these glutenfree flours/mix, you try roll then out in between 2 sheets of parchment or wax paper.
I haven't made these with any other glutenfree flour for myself but if I do find a glutenfree blend that works, I will update this.

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Special thanks:
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