Flatbread made with sweet potato in the dough. No water crutch, no fussy rest time. The sweet potato does what fat usually does: keeps it tender, gives it color, adds just enough sweetness to balance the spices. Ajwain and amchur cut through so it doesn’t taste like a dinner roll. Roll them thin, cook them hot, eat them with whatever needs a vehicle.
How to Make Sweet Potato Flatbread
The dough texture
Mash the sweet potato completely before combining with flour. Lumps make uneven dough and the flatbreads tear at the rolling stage. Start with less water than you think you need. Sweet potato moisture varies, so add water a tablespoon at a time until the dough is soft but not sticky.
Rolling and cooking
Roll each flatbread thin, around 2-3mm. Thicker ones won’t cook through evenly on the tawa. Medium-high heat, dry pan for the first side, a little oil or ghee for the second. Press down gently with a folded cloth while cooking. Watch for the small brown spots, then flip. 
Spice balance
Amchur is the sourness that keeps these from being flat and sweet. Don’t skip it. Toast the ajwain briefly before adding if you want a deeper, nuttier note. The recipe is forgiving but this step earns its place.
Sweet Potato Flatbread
- Total Time: 40 minutes
- Yield: Makes 12 1x
- Diet: Vegetarian
Description
These subtly sweet flatbreads are a fun twist on classic Indian bread. Perfect as a side or appetizer!
Ingredients
- 3 cups (710 ml) Atta/Wheat Flour
- 2 cups (473 ml) Boiled, Mashed Sweet Potato
- 1/2 tsp Salt
- 1 tsp Cumin Powder
- 1/2 tsp Amchur Powder
- 1 tsp Red Chili Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Ajwain/Carom Seeds
- Water
- Oil
Instructions
- Wash and cook 4-5 medium sweet potatoes for 3 whistles. Once cooled, peel and mash well.
- In a large bowl, combine flour, mashed sweet potato, ajwain, chili powder, turmeric powder, cumin powder, amchur (if using), and salt. Mix well. Add water in small quantities and knead into a smooth, soft dough.
- Divide the dough into 10-12 portions. Make each portion into a smooth ball and flatten it.
- Roll each ball into a thick circle (paratha). Repeat for the remaining dough.
- Heat a griddle (tawa) and place a rolled paratha on it. Cook over low-medium heat until bubbles appear. Flip, apply ghee or oil, and flip again. Apply more oil/ghee and cook both sides until brown patches appear. Cook over low heat to ensure the paratha is well-cooked.
- Serve hot with a side dish of your choice, curd, or pickle.
Notes
- For a richer flavor, toast the cumin and ajwain seeds before adding them to the dough.
- If your dough is too sticky, add a little more flour, one tablespoon at a time.
- Store leftover flatbreads in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 flatbread
- Calories: 200
- Sugar: 5
- Sodium: 200
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Carbohydrates: 35
- Fiber: 4
- Protein: 4
Frequently Asked Questions
Can I use regular flour instead of atta/wheat flour?
You can, but atta gives a softer, more pliable flatbread. All-purpose flour will work in a pinch, though the texture will be slightly chewier and less tender.
What does amchur powder do in this recipe?
Amchur is dried mango powder that adds a tart, slightly fruity tang. If you don’t have it, a small squeeze of lemon juice into the dough is a reasonable substitute.
How do I store leftover flatbreads?
Let them cool completely, then stack with parchment paper between each one and store in an airtight container. They keep in the fridge for 2 to 3 days. Reheat on a dry tawa or skillet for about 30 seconds per side.
