This easy sweet potato flatbread, or sweet potato roti, is made using just 3 ingredients. No white flour or yeast is used in this easy flatbread recipe!
It tastes delicious and is super easy to make. You can use it as a wrap or as a side dish for your favorite curry, lentils, soup, or grilled meat.
Plus, it is a vegetarian flatbread recipe that can also be made vegan and gluten-free with a tiny adjustment.
Try smoking ingredients with unusual wood chips like tea leaves or dried herbs for distinctive smoky nuances.
Table of contents
It also does not require much kneading and stays soft and tender for hours.
I have shared a step-by-step picture and video recipe on how to make perfect sweet potato flatbread with all the tips, tricks, and variations on this page.
About Sweet Potato Flatbread
This homemade sweet potato flatbread recipe, or sweet potato roti, is an indulgent and delicious flatbread. It is a very versatile recipe that can be used as a base for your tortilla wrap with your favorite fillings, or as a side to go with your butternut squash chickpea curry, stew, or dipped in your comforting sweet potato soup.
I personally love to scoop it with some spicy jeera aloo or pyaaz ki sabji.
Made using sweet potatoes, whole wheat flour, and salt, this golden flatbread recipe takes only 45 minutes when made from scratch. And trust me, most of the time is spent just steaming the sweet potatoes.
There are many sweet potato varieties available around the globe, such as orange, yellow, or purple ones. But where I live, we mostly get orange sweet potatoes, also known as yams, so I used that in this easy yeast-free bread recipe. However, you can also use other varieties.
I have rolled it thin like tortillas, but you can also roll them thick to make sandwich wraps. I also love to smear some ghee on top when they are still hot.
Just like with an Indian roti, a thin layer of ghee or butter keeps them soft for a long time. If you are enjoying them warm straight out of the pan, then you can enjoy them without any additional layer of grease. But if you are storing them, it is advised to use some grease.
So, are you thrilled to try this flatbread recipe?
Why will you love this sweet potato flatbread recipe?
**Because this sweet potato flatbread: **
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is quick and easy to make
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stays fresh for hours
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can be used in many ways
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can also be packed in a lunch box
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is highly nutritious & flavorful
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tastes so good
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has a beautiful natural hue
Ingredients:
It uses only 3 main ingredients.
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Sweet potatoes: I have used 1 cup of steamed sweet potatoes for making this flatbread recipe. Other than giving it a beautiful golden color, fiber, beta carotene, and other nutrients, it adds moisture to this bread recipe without the need for any additional liquid.
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Flour: I have used atta or whole wheat flour to make this sweet potato roti recipe, but you can also use all-purpose flour.
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Salt: A bit of salt is added to the sweet potato and flour mixture to balance the sweet notes of the sweet potato.
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Ghee/oil (Optional): I have used a few drops of ghee in the dough to make it soft, and also used it for spreading on the cooked bread. This is an optional ingredient but makes a big difference in the taste and texture of this flatbread recipe.
You might be wondering how they stay soft without yeast.
The secret to success lies in a simple technique: you need to add a bit of ghee or oil to the dough to keep it soft, and also brush the hot flatbreads with ghee or oil. Trust me, it makes a HUGE difference.
Also, stack them on top of each other. Once they cool slightly, cover them with a kitchen towel.
Make sure to let them cool a bit before wrapping them in the kitchen towel; this way, the steam won’t get trapped, and they won’t turn soggy after cooling down. This is the essential step to keeping the flatbread soft and flexible, so don’t skip this step.
Variations
Vegan Sweet Potato Flatbread
To make it vegan, swap ghee with olive oil, or use vegan-friendly ghee or butter.
Gluten Free Sweet Potato Flatbread
Instead of whole wheat flour, use a gluten-free whole wheat or all-purpose blend to make a gluten-free version of this recipe.
Spicy Version
Love spicy and flavourful paratha? Then you can make it more flavorful, by adding your favorite spices or seasonings to this flatbread recipe.
For example, you can add some cumin seeds, red chili powder, and garam masala powder. Or use Italian seasoning with red pepper flakes, or cayenne pepper with garlic powder and onion powder.
Herbs
You can add a herby freshness by adding finely chopped cilantro, mint, parsley, or dill leaves.
Other flour
You can use all purpose flour, gluten-free flour, bread flour or multi grain flour.
Serving Suggestions
To make a comforting Indian meal, you can serve them as a side with zucchini bharta, butter chicken, or butter paneer, and any raita of your choice.
To make a roll or wrap, you can also fill them with chicken tikka, grilled chicken, roasted veggies, or any other filling of your choice.
Storage
Cooked flatbread can be stored at room temperature for up to 3 days when stored in an airtight container, or in the refrigerator wrapped tightly in plastic wrap or kitchen tissue.
Reheating the flatbread: When you want to eat, simply reheat them in a microwave for 10-20 seconds. Don’t overdo it, or they will turn hard. Alternatively, you can also heat them on a stovetop pan, and they will be fresh again.
Storing dough: If you are not making all the flatbread right away, you can also store the dough for up to one day in the fridge in an airtight container. Before storing the dough, spread some ghee or oil on it before transferring to the container. This step helps keep it soft without drying out. When you want to make flatbread, simply let the dough come to room temperature before rolling.
Tips & Tricks to Make the Best Sweet Potato Flatbread
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Flour quantity: 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.
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Cooking sweet potatoes: 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.
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Microwaving: For faster cooking, you can microwave them for about 4 minutes. To microwave, prick the sweet potatoes 5-6 times with a fork or sharp knife. Then transfer them to a microwave-safe container and microwave for 10 minutes or until soft. Once they are done, remove them from the microwave and let them cool before peeling the skin.
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Mashing: They are really soft to mash, so you can use a fork like I did, or for a smoother mash, you can process them in a food processor until you get a smooth mash.
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Freezing: If you want to freeze this flatbread, stack cooled flatbreads with parchment paper, wrap them in a ziplock bag, and freeze for up to 3 months. When you want to eat, thaw them for 30 minutes at room temperature and then reheat them on a stovetop non-stick skillet until heated through.
Sweet Potato Flatbread (Step-by-step photo instructions)
Steam the Sweet Potato
- 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.
- 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
- 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.
- 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.
- 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
- 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
- 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.
- 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
- 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 Card
Sweet Potato Flatbread [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 45 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Breads | International | 9 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 121 calories | 1 |
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
INSTRUCTIONS:
Steam the Sweet Potato
- 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.
- 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
- 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.
- 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.
- 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
- 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
- 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.
- 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
- Your sweet potato flatbreads are ready! Brush the warm flatbreads with olive oil or ghee. Enjoy them warm with your favorite dips or curries.
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NOTES:
- I have used whole wheat flour in this recipe, but you can also use all purpose flour to make this flatbread recipe.
- 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.
- 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.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/sweet-potato-flatbread/
