• Kim Campbell

Sweet Potato Indian Flatbread

Updated: Jun 22, 2018

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


  1. Cook and mash sweet potatoes.

  2. When the potatoes begin to cool down, add the flour and remaining spices. Mix with your hands until a dough begins to form.

  3. Cover the dough with a towel and allow to rest for 15 minutes.

  4. Divide the dough into 8 pieces. Using wax paper, or parchment paper, flour the surface and begin rolling each dough piece into a large pancake size circle. You may need to flip the bread over and coat with flour during this process. I recommend you keep a bowl of flour nearby so you can add flour to the surface or rolling pin if it begins to stick.

  5. Place the bread onto a hot non stick pan and cook over medium-high heat. You will notice bubbles forming as it begins to cook inside. Flip and cook on each side.

  6. Serve with your favorite Indian dish or use them as wraps! Store in airtight gallon baggies.

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© 2018 by Kim Campbell