Sweet Potato Indian Flatbread
Updated: Sep 23, 2020
I love Indian flatbread and there are certainly a variety to choose from. Most Indian restaurants serve roti but they use a lot of butter and oil which can easily be omitted. The added sweet potatoes and spices make this roti a bread you will love for just about any meal. We love to make lunch wraps with the leftovers!
Prep Time: 30 minutes Cook Time 5-8 minutes
Yields: 6 servings
1 1/2 cups mashed sweet potatoes (about 2 potatoes)
1 1/2 cups whole wheat flour
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cinnamon
1/8 teaspoon cardamom
1/4-1/2 Sea Salt or to taste
Peel, cook, and finely mash sweet potatoes. Place 1 1/2 cups of the mashed sweet potatoes in a medium size mixing bowl.
In a small mixing bowl, blend the flour, baking powder, spices and salt.
When the potatoes begin to cool slightly, add half of the flour mixture and mix until the flour is well incorporated. Add the remaining flour mixture and combine with your hands until a dough begins to form. If the mixture is too wet and sticky, add 3-4 tablespoons of flour.
Cover the dough with a towel and allow to rest for 15 minutes.
Divide the dough into 6 equal pieces. Flour the work surface (I recommend parchment paper or wax paper) and begin rolling each dough piece into a large pancake size circle, about 5-6 inches in diameter. Keep a bowl of flour nearby so you can add flour to the surface of the rolling pin or flatbread if it begins to stick. Flip and dust the flatbread occasionally so it won't stick to the working surface.
Preheated a nonstick griddle on medium-high heat. Place the flatbreads on the griddle and cook for 1-2 minutes. You will notice bubbles forming as it begins to cook inside. Flip and cook for another 1-2 minutes.
Once the flatbread is cooked, stack them on top of each other and cover with a dish towel. This will keep them soft and warm.
Serve with your favorite soups and stews or use them as sandwich wraps! Store in airtight gallon baggies.
✏️Tips & Hints
The moisture content in sweet potatoes varies depending on the variety, age, and method of cooking. You may need more flour than recommended so I suggest adding enough flour until you have a workable dough.
You can also use oat flour in this recipe but the dough will be much more delicate to work with and may be slightly more difficult to roll. Oat flour also creates a more delicate final wrap but the taste is still amazing!