Sweet Potato Flatbread

Make soft, delicious sweet potato flatbread (roti) with just 3 ingredients! Perfect for wraps or sides, with vegan and gluten-free options.

Recipe Source Link:https://www.mygingergarlickitchen.com/sweet-potato-flatbread/

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RECIPE INGREDIENTS

» For Sweet Potato Flatbread

• 1/2 large sweet potato (cooked and mashed)
• 1/4 teaspoon salt
• 1 cup whole wheat flour (plus more if needed)
• Some extra flour for dusting
• (Optional) Olive oil or ghee for the dough and brushing the flatbreads

RECIPE INSTRUCTIONS

» Steam the Sweet Potato

1. First, cut the sweet potato into 4-5 inch chunks. To steam, add water to a pan, then place a steamer on it. Put the steamer basket in the bottom of the pot and cover. Place the sweet potato chunks in the basket.
2. Cover with a lid, and steam for 7-8 minutes or until tender. **TIP:** Alternatively, you can boil the sweet potato in a pan or pressure cooker. Once done, remove the sweet potatoes from the steamer basket and transfer them to a plate. Peel the skin with the help of a fork and mash it until smooth. You can also process it in a food processor to get a smooth mash.

» Make the Dough

1. Measure out one cup of sweet potato mash and transfer it to a mixing bowl. Add the whole wheat flour and mix well using a fork.
2. Add 1/2 cup of flour, salt to taste, and knead it into a smooth dough. The amount of flour needed depends on the moisture content and type of sweet potato. If it?s too sticky, add more flour little by little. Once a soft dough forms, add a few drops of olive oil or ghee to the dough and knead again.
3. Cover it with a kitchen towel or paper towel and let it rest for 15 minutes. After the resting time, knead the dough for a few minutes until it?s smooth. Then divide it into 8-9 lemon-sized balls.

» Shape the Flatbreads

1. Coat each dough ball with dry wheat flour. Using a rolling pin, roll each ball into a flat and round shape about 6-7 inches in diameter, just like tortillas. Roll all the sweet potato flatbreads the same way and keep them covered. **TIP:** You can sprinkle some dry flour on the roti if it is sticking to the rolling pin or board.

» Cook the Flatbreads

1. Heat a flat pan or skillet over medium heat. Once the pan is hot, place a flatbread on the skillet and cook for 1-2 minutes until bubbles form. When you see bubbles, flip it and cook on the other side for a few seconds or until you see brown spots. Using tongs, place the flatbread directly on the flame (if using a gas stove). For an induction or electric stove, use a roti stand to place the flatbread directly on the heat. Hold the flatbread with tongs and place it on the heat/flame. It should begin to puff up. Once it is cooked and puffed like a balloon, flip it and let it cook on the other side as well. Repeat until all the flatbreads are cooked.
2. Cooking on the skillet: Heat a skillet over medium heat. Place a rolled-out flatbread on the pan and cook for 1-2 minutes until you see bubbles forming. Flip it and cook the other side until golden.

» Serving

1. Your sweet potato flatbreads are ready! Brush the warm flatbreads with olive oil or ghee. Enjoy them warm with your favorite dips or curries.

RECIPE NOTES

1. I have used whole wheat flour in this recipe, but you can also use all purpose flour to make this flatbread recipe.
2. The amount of flour depends on the moisture content and age of the sweet potatoes you are using. So start with a little flour, mix, and keep adding it slowly, kneading until you get a soft, smooth, and pliable dough.
3. I have steamed the sweet potatoes to make sweet potato mash, but you can also boil them in a pot until tender or cook them on high in a pressure cooker for 2 whistles.