Sweet potato Roti

Sweet Potato Roti (Flatbread)

An easy, delicious, simple recipe. With just two ingredients, no added oil, yeast and gluten-free. You can serve it as a wrap with either savoury or sweet fillings. It’s also served as a meal with curry or dal in Asia.

Extra tips included getting much better soft rotis that puff up beautifully when cooked.

Sweet potato Roti (flatbread)

Print Recipe
Serves: 6 Cooking Time: cook time 20 min. total 40 min


  • 1 cup buckwheat flour or all-purpose flour for non-glutenfree.
  • 1 cup sweet potato, mashed and hot.
  • Salt to taste and gluten-free flour for dusting as required.
  • 1 tsp basil or coriander leaves finely chopped (optional).



Steam or boil the sweet potatoes until they are very soft—Pierce the sweet potato with a fork to check its cooked and remove it from the pan.


Using the fork to pierce the sweet potato, to hold them while you peel them, as it needs to be hot or at least warm in this recipe.


Then mash the sweet potatoes in a mixing bowl, add one cup of buckwheat flour for gluten-free, or all purpose flour for non.


Add in the mashed sweet potato. Start by mixing with a fork as the sweet potato will be too hot to handle at this stage. The mixture cools and is okay to handle. Continue the mixing with your hand and work the mixture until a dough is formed.


Do not overwork it as it may start to get sticky, and then you will need to add more flour, resulting in a hard roti.


Once the dough is formed, add flour to the work surface and place the dough on it. Roll it into a thick log. Then cut the log into 6 to 8 equal portions.


Keep a bowl of flour close by to dust your hands with a little flour and take one piece of dough. Roll it in between your palms into a ball, then lightly flatten it. Dip the ball into the bowl of flour and cover it with flour on both sides. Now lightly flatten the edge of the ball with your thumb and first finger. This will help keep its round shape when we roll it out.


Set the floured ball aside or place it back into the mixing bowl. Do the same for the rest of the pieces.


Take one ball and place it on the work surface, and begin to roll it out. Please turn it on the other side and continue to roll out by applying even pressure so that the roti can rotate on itself to create a nice round shape.


Flour the roti if you need to but not too much as this may result in a hard flatbread. Roll out until the roti is about 2 mm thick.


Tawa is a hot pan in the Hindi language. Meanwhile, heat a Tawa, skillet or crepe pan on medium heat. When the pan is hot, place the roti on it and allow it to cook for 20 to 30 seconds. Then flip the roti at 30-second intervals. When the roti starts to bubble, leave it to cook for a little longer than 30 seconds before flipping. The bubbles mean that the hot air is cooking it from the inside to cook the roti for a total of two to two and a half minutes.


Store the roti in a container or plate lined with a clean tea towel. Always keep the rotis covered with the tea towel to keep them soft. This will also prevent them from getting soggy with the steam in the container.


Now repeat for the rest of the rotis. Adjust the temperature of the skillet as needed when it gets too hot. Brush off any loose flour on the pan before adding the next roti.


Occasionally, flip the rotis in the container so that the last one is sandwiched between the other flatbreads. This helps to soften them further.


You can serve the Roti with dal, sweet peas mix, curry or just with your favourite pesto.

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