Recipe: Chickpea Yam Flatbreads!

These little flatbreads are amazing! They’re gluten free, grain free, vegan, and made with so few ingredients! I love them because you can top them with just about anything! They are so fun to make and satisfy any cravings you have for bread-y goodness!


– 1 cup mashed yam
– 1 cup chickpea flour* (see notes)
– 1 Tbsp. arrowroot starch
– 1/2 tsp. sea salt
– 2 tsp. olive oil (plus more for frying)


– Preheat the oven to 375°F convection
– Cut numerous slits into 2 to 3 small yams (so the flesh amounts to 1 cup cooked), place on a cookie tray, drizzle with a 1/4 cup of water and a light splash of oil
– Place in the oven and bake until fork tender – this will likely take 40-50 minutes
– In the mean time, add the chickpea flour, sea salt, and arrowroot starch to a large bowl and mix until well combined
– When the yams are finished cooking, remove the skins, mash them, and then place in the in the large bowl with the flour
– Add the oil to the mixture, kneading well with your hands to ensure everything is well combined
– Form the dough into a large ball – if it is not sticking together, add a touch more flour
– Form 6 small balls from the large ball of dough
– In the meantime, heat a cast iron pan on medium heat with a generous glug of oil
– With each small ball, flatten into a pancake shape – I like to flatten mine on a well floured cutting board, and then cut a circle out with the lid from a wide mouth mason jar to form a nice uniform shape
– Place flatbreads onto your well oiled pan and allow to cook until golden brown (approx. 3-4 minutes) before flipping and allowing the otherside to cook
– I like to cook mine one at a time to ensure they cook evenly throughout, however if you have a large pan feel free to do 2 or 3 at once
– Re-oil the pan between each flatbread you cook
– Top with whatever your heart desires – see the list below for recommendations! These are best eaten when they are cooked fresh and still warm 🙂

Topping Ideas

– Nut based cheese, sautéed onion, cabbage, and kale (pictured)
– Avocado and radish, drizzled with balsamic reduction
– Hummus, roasted chickpeas, and fresh dill
– Nut butter with banana


– You can also try boiling the yams and then mashing them – although you might need more flour if you do this as they will be more water saturated than if they are baked in the oven
– If you are new to chickpea flour, feel free to use 1/2 a cup white flour or another type of flour you like. I love chickpea flour, however it has an earthy taste and makes for a little more dense/ hearty results
– If you want to use fully white flour, omit the arrowroot starch

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