2 ingredient sweet potato gluten free roti – nan – flatbread recipe

I’ve been playing around with wrap / roti / nan options in the lead up to Plastic Free July, as for lunchboxes which Seb really likes wraps at the moment, it’s something we consistently buy, wrapped in plastic and Plastic Free July has a funny way of calling you to gently consider upping the ante each year. So here we are. I wanted to do one with a sweet potato base to help parents expand veggie vocab in fussy peeps and so that it wasn’t all flour. I’ve got a couple more I’ll be rolling out (pardon the pun – didn’t even plan it!) over the month but I want to share my most flexible-use one first as it’s just a bit yummy.

At first, I thought “I wonder if you could roll out gnocchi dough and fry it. You can, but I wanted something the maximum amount of people could enjoy and a lot of play centres and schools have to have egg policies sadly, which is a whole other topic, so how would upping the ‘wetness’ go from sweet potato to be able to ditch the egg go? And could you do orange OR purple sweet potatoes?

A couple of mini-trials later and we got there and the best part about it is that is is just the easiest recipe ever to remember: 1:1 mashed warm sweet potato to flour.

This works as a gluten-free roti or nan to byo to the local Indian or enjoy curries at home like the simple fish curry or chicken spinach curry or ‘set and forget’ lamb saga on the blog. It develops those little ‘blisters’ and a little flakiness when served fresh and hot, to give you an “I can’t believe it’s not gluten-containing roti” vibe.

It also works fine stored in the fridge and used as a wrap for school lunches, as a simple vehicle for an egg and avocado roll for breakky or for a corn- free soft taco option if you have to avoid corn.

The options are endless and I hope you love them as much as we do. Remember the first time you make anything fiddly like this, it’s not the easiest thing. That’s the problem is we often don’t allow ourselves to become proficient and find it easy – we usually abandon with ‘well that was hard, I’m never doing that again’. The second time I made these I felt it was super easy. The third time I was like “How awesome is this!” Let yourself be the same.

I can’t wait to see your pics on Insta – feel free to tag me @lowtoxlife so I can share across to our stories and inspire others to get making their pwn flatbreads and reduce plastic even more!

Real food. Healthy People. Happy Planet.





Print Recipe
5 from 2 votes

2 Ingredient Gluten free nan / roti / wrap / flatbread

These 2 Ingredient gluten free flatbreads are super yummy and you can make a double or triple batch and freeze either the raw balls in a container or the finished flatbread separated by baking paper so they don't stick together.
Prep Time30 minutes
Cook Time10 minutes
Servings: 4 people
Cost: $3-4


  • Well seasoned non-stick cast iron pan or ceramic non-stick pan
  • Rolling pin (or I used a tall bottle of olive oil instead as I made these up while in an air bnb!)
  • Big chopping board or a marble/granite benchtop for rolling



  • Boil 1 medium sweet potato whole with the skin on, in a saucepan.
  • Once it is tender to fork into the middle, remove from the boiling water and cool a little but you still want it to be very warm when it comes to mashing it and making the flour. So about 5 minutes so that it's not super hot to remove the skin.
  • Carefully peel off all of the skin and cut off any rough endy bits or bumps
  • Mash the sweet potato
  • Measure out a cup of mashed sweet potato - if you have enough for two cups consider double batching and freezing a few little balls for a later deliciousness!
  • Pop 1 cup of the GF flour mix you're using and the 1 cup of warm mashed sweet potato into a bowl, adding the salt if you're using.
  • Get messy and mix it together until JUST mixed. If you overwork it, it can make it a little dry. If it is super sticky at this stage for whatever reason and feels too 'wet' and mashy, add another tablespoon flour to the mix and incorporate until it feels like a super light dough.
  • Preheat a frying pan to high with a tsp olive oil or ghee. When it reaches a little smoke point, reduce it to medium heat, ready for frying. If you have two great low tox non stick pans, I use two pans for this recipe so that I can go a bit faster! Add a teaspoon of chosen oil each time.
  • Now break off roughly equal parts of the dough into 3 cm diameter balls and dust them so they have a flour coating and are ready to roll
  • Oil your rolling pin and roll out a ball once one way, once turning the disc 90 degrees and rolling it out the other way and then roll out until it's about 2-3 mm thick and whatever size you can manage to pick up and pop into pan (I do a soft taco size if you can picture that, about 15cm diameter) I use a big wide metal flat spatula to pick up and plop down onto the pan's surface
  • Pop it on to cook, 1 minute per side, 2 side flips each, and get onto rolling out the next one ready to go! As each is cooked store it in a tea towel inside a bowl to keep from drying out or getting cold. I like to also keep this in a low 100C oven as long as it's not got open flames and NOT touching element. Please be careful.
  • Keep doing this until you've cooked them all. Voila! The first time will feel fiddly and the second time will feel MUCH more fluent, I promise.
  • Serve with curry, soup, middle eastern spread of hummus and falafel, cool and keep in fridge to use as a wrap over a couple of days or do as I did this morning, reheat and serve with a fried egg and wilted spinach for breakky.


FRIDGE: You can refrigerate cooked ones and use over the next two days. A quick reheat on a pan a few seconds per side or cold as a wrap. Either way works. 
FREEZER: You can freeze the balls of 'dough' and defrost and roll out + cook at a later date - hooray! When you defrost them, I find they need a half teaspoon of flour added to them before dusting to roll. To freeze them, roll them and dust them with flour, then arrange them into a glass container and freeze. Defrost overnight in the fridge or on the countertop for an hour before dusting and rolling out to cook. 
PRO TIP: For some reason, using cold mash makes the flatbread/nan/roti dry. Warm when you're making the dough seems key to a yummy result. 
I can't wait to see yours! 



Comments 15

  1. Ooh yay! Thanks, Alexx. Recipe going on the fridge and I bet Master 11 (and hubby..) will be rolling these out in no time. And I love that you’ve included the cost $ in the format. Super handy for the budget goers.

  2. Look forward to trying these.
    Confused though, how many times do you cook each side, just once or twice? Your 2 side flips each got me

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      So sorry Flip so that each side gets 2 turns cooking. If you do ‘all the time for that one side in one go’ it will burn, thus a regular flip and giving each side a 2nd turn of the flip is much better for cooking through x

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  3. 5 stars
    Amazing! Thank you! My 10 year old contraire son even said they were better than anything I buy or make. They hold up, are tasty, and easy. I used gluten free Bob’s 1:1 as the flour. Perfection . Thank you SO much for sharing

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  4. What can I use instead of buckwheat flour? I am wheat, gluten and corn free. So no flour Pre mix’s for me as has maize in them usually. And no buckwheat flour because of wheat. Can I use rice flour? Or just more of tapioca and almond?

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      Hi Emma, Despite its name, buckwheat is a grain-like seed that’s unrelated to wheat and gluten-free so you should be fine using this. If buckwheat still poses a problem you could try half rice and half tapioca.

  5. Really.. oh I thought it must be in the wheat family. I will consult my Natropath and discuss if this is a option for me in future! Thank you.
    Just made up mixture with half rice flour half tapioca and it worked really well. Super tasty! Thank you for recipe x

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  6. Hi there! Please tell me if this is suitable for diabetics and could I possibly use the normal white sweet potatoes as it is very difficult to get the other varieties in South Africa. Thanks for the awesome recipes.

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      Hi Deloshini, sweet potatoes are low to medium GI value. I would ask your doctor or dietician if they recommend them before making a big batch. The type of sweet potato doesn’t matter 🙂

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