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In a medium bowl, combine cassava flour, baking powder, salt, garlic powder, onion powder, cumin, and black pepper. Whisk to combine. Add avocado oil followed by almond milk and sweet potato puree.
Stir until dough forms and all dry bits have become integrated. Squeezing the dough with your hands will help with this. If the dough feels too sticky, add a bit more cassava flour until you have a smooth cohesive dough.
Cover a pastry board or cutting board with a piece of parchment paper. Form dough into one large ball. Slightly flatten dough into a disc about 8 inches in diameter and place on top of piece of parchment.
With a sharp knife cut the disc in half, then in quarters, and then into fourths so that you end up with 8 triangles. Roll each triangle into a ball. Place dough balls on a plate under a clean kitchen towel until cooking to keep in moisture.
Place a nonstick skillet over medium heat and allow to warm. Put one dough ball onto parchment covered board. Cover the dough ball with an additional piece of parchment paper. *With a rolling pin, roll dough out into a circle about 1/4-1/2 inch thick and 5-6 inches In diameter.5 inches will give you a thicker, fatter flatbread, while 6 inches will give you a thinner more wrap-like flatbread.
Remove top piece of parchment paper. Pick up parchment with dough round and flip it dough side down onto your hand. Gently peel away the parchment paper. Carefully flip and drop round onto skillet. Cook for 3-4 minutes, then flip and cook for another 3-4 minutes. The flatbread will have some nice charred spots on each side.
Stack cooked flatbread under a damp towel. Repeat process with remaining dough balls until all are cooked. Flatbread best served warm.
When storing flatbread, place a piece of parchment paper between each. Keep in an airtight container in the refrigerator for 3-4 days. To reheat, place on a microwave safe plate and cook for 15-30 seconds until warm. Alternatively, reheat in a nonstick skillet over low heat until warm.