Sweet potato roti is a good way to use up a leftover sweet potato. Big difference. The mash goes straight into the dough and the cumin and chilli give it enough savory to work alongside a curry or a dal. Soft, slightly chewy, a little sweet. Better hot off the pan than sitting in a basket.
How to Make Sweet Potato Roti Flatbread
Mash smooth before mixing
Lumpy sweet potato makes uneven dough that tears during rolling. Mash it thoroughly while still warm, before mixing in the flour. A fork works; a potato ricer works better. True story. Cool the mash slightly before adding it to the flour so the dough doesn’t get too warm to handle.
Knead long enough
Fifteen minutes of kneading sounds like a lot but it’s what develops the gluten and gives you a pliable dough that rolls out thin without springing back. Under-kneaded dough tears at the edges. Let it rest for 20 minutes after kneading. 
Roll thin, cook hot
Roll each roti as thin as you can, roughly 2mm. Thicker roti takes longer to cook through and loses the soft texture. A dry cast iron or tawa over medium-high heat. Thirty to forty seconds per side until brown spots appear.
Sweet Potato Roti
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Soft, chewy Indian flatbreads
Sweet potatoes add a unique twist!
Ingredients
- 2 cups (473 ml) whole wheat flour
- 1 large sweet potato, peeled and cubed
- 1 tsp cumin seeds
- 1 tsp red chilli powder
- 1/2 tsp hing
- Salt
- 2 tsp oil
Instructions
- Cook sweet potatoes in boiling water until soft. Let them cool and mash them well until smooth.
- Add the remaining ingredients and knead until a soft and pliable dough forms. Knead for at least 15 minutes and set aside for 20 minutes. Add water while kneading if needed.
- Grease your hands and rolling board with oil.
- Take about 1/4 cup of dough and roll it into a ball. Flatten the ball into a thin circle using a rolling pin or your hands.
- Heat a griddle. Once hot, place the flattened roti on the griddle and cook until brown spots appear on both sides.
- Remove from heat and store in a covered container.
- Serve warm with a spicy side dish of your choice.
Notes
- For a sweeter roti, use honey or maple syrup instead of adding more sweet potato.
- If the dough is too sticky, add a little more flour, a tablespoon at a time.
- To prevent sticking, lightly dust your rolling surface with flour before rolling out the roti.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
Nutrition
- Serving Size: 1 roti
- Calories: 200
- Sugar: 5
- Sodium: 200
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Carbohydrates: 40
- Fiber: 5
- Protein: 5
Frequently Asked Questions
Can I use canned sweet potato instead of fresh?
Canned sweet potato works in a pinch, but drain it well and pat it dry. Too much moisture makes the dough sticky and hard to roll out.
What can I serve sweet potato roti with?
It pairs well with curry, dal, or chutney. It also works as a wrap for grilled vegetables or spiced chickpeas.
How do I keep the roti soft after cooking?
Stack the cooked roti and wrap them in a clean kitchen towel. The steam keeps them soft and pliable for about 20 minutes.
Can I freeze sweet potato roti?
Yes. Stack them between sheets of parchment paper and freeze flat in a zip-top bag. Reheat on a dry skillet straight from frozen, about one minute per side.
Why does my dough keep tearing when I roll it?
The sweet potato mash was probably lumpy or the dough is too dry. Mash the sweet potato until completely smooth while still warm, and add a teaspoon of water if the dough cracks at the edges.
Thanks for sharing – I added some sesame seeds to my mix, it wS, very tasty
Thanks for sharing this genius recipe. These are easy to make, versatile, and taste fantastic. Twelve thumbs up!