How to Make Sweet Potato Flatbreads, 3-Ingredient, Super Soft, Made from scratch - Sweet Potato Roti

whole wheat flour

🥗Healthier: spelt flour

💰Cheaper: all-purpose flour

Spelt flour offers more nutrients, while all-purpose is more accessible.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

Cut sweet potatoes into chunks and add water to a pot.

Place a steamer basket on top and put the sweet potato chunks in the basket.

Cover and steam for about 7 to 8 minutes until tender.

Alternatively, you can boil the sweet potatoes in a pan.

Carefully take them out, peel off the skin, and mash until smooth.

Measure out 1 cup of sweet potato mash and place it in a mixing bowl.

Add half a cup of whole wheat flour and a bit of salt to taste, then mix well with a fork.

Knead the mixture into a smooth dough, adding more flour if it feels sticky.

Add a few drops of olive oil or ghee and knead again.

Cover the dough with a towel and let it rest for 15 minutes.

After resting, give the dough another quick knead.

Divide the dough into 8 to 10 balls, each about the size of a lemon.

Coat each ball with a little dry flour, then roll each ball into a flat circle about 6-7 inches wide.

Heat a skillet over medium heat until hot.

Place a flatbread on the skillet and cook for about 1 to 2 minutes until bubbles form.

Flip and cook for a few more seconds until brown spots appear.

If desired, use tongs to place the flatbread directly on the flame for puffing.

Repeat until all flatbreads are cooked.

Brush the warm flatbreads with olive oil or ghee and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens