Sweet Potato Flatbread Recipe
This sweet potato flatbread, also called chapati, is so versatile that you can have it for breakfast, lunch, and dinner. Made with whole wheat flour, mashed sweet potato, and herbs, this recipe gets done in less than 30 minutes.
Have you tried making flatbread yet? It’s the easiest and quickest form of bread you can make in minutes. In India, we make chapati, which is a whole wheat flatbread that is a staple eaten almost every day in most Indian homes. This is one of the variations of chapati or Indian flatbread.
Why make this flatbread
- This is one of the easiest and tastiest flatbread recipes I have made.
- Also, the best part is you don’t need to knead it, and yet it does give you a soft, tender flatbread that can be eaten on its own.
- Most of the ingredients are simple pantry staples, so you can make them at any time.
- You can roll this thick to serve with the main course or thin to use as a wrap!
- Though these are not yeast-based, they are softer and have a longer shelf life than most other flatbread recipes.
Ingredients and substitutes
- Flour – While you can use whole wheat or all-purpose flour. I recommend using a combination of both whole wheat flour and all-purpose flour.
- Sweet Potato – A great trick to keep flatbread soft is to add sweet potato or potato to the dough. It works like magic and tastes delicious, too! Not to mention it’s also healthy!
- Yogurt – You can use any yogurt, vegan or regular. The yogurt adds a nice creamy taste that just melts in the mouth. Of course, you can also omit the yogurt completely and just use water instead.
- Fat – Use olive oil or butter, which adds a nice flavor and helps keep them soft.
- Onions – You can, of course, use finely chopped raw onions. However, I think onions, when cooked, add a nice sweetness.
- Herbs – Use parsley or cilantro and chop them very finely. They do make a huge difference in flavor.
Step-by-step: Sweet potato flatbread
Cook the Sweet potato
- You can cook the sweet potato in one of three ways and then mash it with a fork.
- Microwave – You can cook the sweet potato in the microwave for 5 minutes on high or until cooked through.
- Oven – Roast in the oven on a baking tray at 400°F/200 °C/Gas mark 6 for 20 to 25 minutes or until fork tender
- Steam – Cut into pieces and steam on the stovetop until fork-tender.
Dough
- Combine – In the bowl of a stand mixer with the dough hook attachment, combine all ingredients until you have a smooth dough.
Pro tip – If the dough is too soft, add a few tablespoons of flour, and if the dough is too dry, add a few tablespoons of water. - Rest – Cover the dough with plastic wrap and leave it to rest on the counter for 15 minutes.
Pro tip – Resting will help the gluten relax and make it easier to roll.
- Divide – Once the dough has rested, divide the dough into eight portions. Then, roll each into a smooth ball.
- Roll – Dust the ball with flour and roll on a lightly floured surface to about 6 to 8 inches.
Pro tip – Keep them covered under a clean kitchen cloth to prevent them from drying out.
- Cook – Heat a skillet or frying pan over medium heat. Cook the flatbread for 2 minutes, turning every 30 seconds as shown in the video. Brush with olive oil and butter.
Pro tip – The oil and butter will keep them soft and add flavor. - Store – Store the flatbread wrapped in a kitchen cloth. This helps keep the steam in the flatbread, preventing it from drying out.
Tips for Success
- Use an almost equal proportion of whole wheat and white flour. This will make a nice soft dough.
- Do not use too much Greek yogurt, as it will make the dough sour.
- I like to roast sweet potatoes for maximum flavor. Roasting enhances the sweetness of the vegetable.
- Make a soft dough, but do not knead it too much, as it can make it very chewy.
- If the dough is too soft, adjust with a little more dry flour. If the dough is too dry, adjust it with a few tablespoons of water.
- Roll the dough balls into thin 6- to 8-inch discs. Rolling too thin will make them hard easily.
- Keep the heat to medium so it cooks gently without burning. Very low heat will make them harden soon after they are taken out of the pan.
- Keep the cooked flatbreads wrapped well in a clean kitchen cloth to prevent them from drying out.
- Easy flatbread recipe – (with yeast)
- Indian Flatbread – Chapati, Roti, Paratha
- Easy Soft Flatbread Without Yeast (no-knead)
- Healthy Tortillas Recipe – Best Homemade Tortillas
- Whole wheat tortilla recipe
- See all flatbread or all bread recipes
Frequently asked questions
How long will these flatbreads keep?
These sweet potato flatbreads will stay well for two days at room temperature if wrapped well.
And, you can also save them for a week in the fridge or a month in the freezer.
How do you keep this flatbread or chapati soft?
Most importantly, as soon as the flatbread or chapati comes out of the skillet, wrap it in a clean kitchen towel, as retaining its steam is what creates moisture and keeps the chapati soft.
What is the best way to cook flatbread?
I prefer to cook my flatbread in cast-iron pans. Since they retain heat and distribute it evenly. In India, we use a pan called a tava, which is thick and does exactly the same thing as cast iron. In fact, you will see me using it in most of my videos.
Can I bake flatbread instead of cooking it on the stovetop?
These are rolled thin and made with whole wheat, which can dry out easily in the oven. There are other recipes – homemade naan, garlic naan, pita bread, potato-stuffed pita bread, cheese-stuffed pita bread.
Sweet Potato Flatbread
This sweet potato flatbread also called chapati is so versatile you can have it for breakfast, lunch, and dinner. Made with whole wheat flour and mashed sweet potato and herbs this recipe gets done in less than 30 minutes.
Video
Ingredients
- 1 large (340 g) Sweet Potato roasted or steamed then mashed)
- 2 cups (240 g) Flour – whole wheat or white I used 50% WW flour and 50% AP Flour
- 1 tsp Salt
- ½ tsp Pepper
- 2 tbsp Olive oil or melted butter
- ½ cup (120 ml) Greem yogurt
- ½ cup Onion finely diced
- ½ cup Parsley or cilantro Finely chopped
- 2 – 4 tbsp Water as necessary
Plus
- ½ cup Flour for rolling
- ¼ cup Olive oil or butter for brushing
Method
Cook Sweet potato
- You can cook the sweet potato in one of three ways and then, mash it with a fork. Microwave – You can cook the sweet potato in the microwave for 5 minutes on high or until cooked thru.Oven – Roast in the oven on a baking tray at 400F/200C/Gas mark 6 for 20 to 25 minutes or until fork tenderSteam – Cut into pieces and steam on the stovetop until fork tender.1 large Sweet Potato
Dough
- Combine – In the bowl of a stand mixer with the dough hook attachment combine all ingredients until you have a smooth dough. Pro tip – if the dough is too soft add a few tablespoons of flour and if the dough is too dry add a few tablespoons of water.2 cups Flour – whole wheat or white , 1 tsp Salt , 1/2 tsp Pepper , 2 tbsp Olive oil , ½ cup Greem yogurt, ½ cup Onion , ½ cup Parsley or cilantro
- Rest – Cover the dough with plastic wrap and leave it to rest on the counter for 15 minutes. Pro tip – Resting will help the gluten relax and make it easier to roll.2 – 4 tbsp Water
- Divide – Once the dough has rested, divide the dough into 8 portions. Roll each into a smooth ball.
- Roll – Dust the ball with flour and roll on a lightly floured surface to about 6 yo 8 inches. Pro tip – keep them covered under a clean kitchen cloth to prevent them from drying out.½ cup Flour
- Cook – Heat a skillet or frypan over medium heat. Cook the flatbread for 2 minutes turning every 30 seconds as shown in the video. Brush with olive oil and butter. Pro tip – the oil and butter will keep them soft and add flavor.¼ cup Olive oil or butter
- Store – Store the flatbread wrapped in a kitchen cloth. This helps keep the steam in the flatbread preventing them from drying out.
Notes
- Use an almost equal proportion of whole wheat and white flour. This will make a nice soft dough.
- Do not use too much Greek yogurt as it will make the dough sour.
- I like to roast sweet potatoes for maximum flavor. Roasting enhances the sweetness of the vegetable.
- Make a soft dough but do not knead it too much as it can make it very chewy.
- If the dough is too soft, adjust with a little more dry flour. If the dough is too dry adjust it with a few tablespoons of water.
- Roll the dough balls into a thin 6 to 8-inch disc. Rolling too thin will make them hard easily.
- Keep the heat to medium so it cooks gently without burning. Very low heat will make them hard soon after they are taken out of the pan.
- Keep the cooked flatbreads wrapped well in a clean kitchen cloth to prevent them from drying out.
Tried this last week and it was so delicious. We didn’t need anything to eat these, they tasted so good on their own. Definitely going to make this more often.
Thank you, Vicki. So happy to hear you enjoyed this recipe. Yes, my kids eat this just as is, they are so delicious. Thank you for coming back to leave this feedback. Appreciate it very much.
I looove making bread. I haven’t tried flatbreads though and this looks like a fantastic recipe to try on. Love the sweet potato and yogurt in it. I can just imagine the awesome texture and taste those lend!
Thanks, Jolina. You will love this one. It’s so simple and easy.
I was so excited when I saw this yesterday I had to try it. Made it yesterday itself. We loved it!! So soft and so delicious. You are right I could eat them just as is. Thank you so much for sharing this.
Thank you Racheal. So happy to hear you enjoyed this recipe. I know what you mean. I make this so often the kids really love it. Thanks for coming back to write this feedback. Have a great day.
I’m hungry just looking at your flatbread. I’m totally fascinated by using the sweet potatoes in it. We’ve made lots of flatbread but just the regular kind. I like the idea of the additional nutrition in the bread. I bet it tastes delicious with just about anything. We’ll definitely be trying this out.
Thanks Marisa. My kids love this- they snack on it when they are hungry.
Love love love that this is made with sweet potatoes ! I need to try this. I have made garlic naan before but never chapati! YUM!
Thanks, Victoria. I know, right? so delicious.
I would usually call it sweet potato tortilla – your second option. But agree – whatever the name is, it is still about that taste. Pair it with some mince, sour cream and tomatoes and ain’t nothing mode delicious than that!
Thanks Helena. Absolutely any name works with me. Its’ so versatile.
Sweet Potato flatbread sounds like a dream come true. Thank you for this recipes. I have to switch out the yogurt for dairy free yogurt but that’s easy and thanks again.
I know what you mean Ginny. You can totally use a vegan yogurt too.
I make Indian food all the time and this sounds like the perfect accompaniment! Love putting sweet potato in everything! Instant health boost 🙂
Thanks Ann. Definitely a perfect accompaniment with anything in our home.
This looks so delicious! I love sweet potato and love chapatis so a sweet potato flatbread sound perfect to me!
Thanks Bintu. Me too – love sweet potato and love chapati.