Sweet Potato Flatbread or Roti [with Video] | Oil-free + Yeast-Free + Vegan


An easy yeast-free vegan sweet potato flatbread recipe made with just 2 ingredients. Easy homemade flatbread / tortilla recipe. Yeast-free flatbread / roti recipe. Use them as tortillas, wraps or as rotisย to accompany a delicious curry.

Sweet Potato Flatbread or Roti, Vegan + No Added Oil

In one of my What I Ate Wednesday videos, I presented this sweet potato flatbread or roti ย with mashed avocados as what I ate for breakfast on that day. I have had quite a few requests for the recipe since then. So, I thought I’d share the recipe; it is such an easy one with just two ingredients. Who doesn’t like a two-ingredient recipe?! One important procedure in this recipe is to use the sweet potato while it is hot. The heat makes a much softer roti.

Sweet Potato Flatbread, Vegan + No Added Oil

By the way, white sweet potatoes would also work well in this recipe although the dough may require a tablespoon of water added in as white sweet potatoes tend to be a little drier than the orange ones.

Sweet Potato Flatbread, Vegan + No Added Oil

The recipe is for six flatbreads but most of the time I double the recipe as they keep well in an airtight container for the next day. Reheating them on a tawa or skillet brings their softness back. They go well with sweet as well as savoury fillings. I do suggest you pair them with some spicy curry as their subtle sweetness makes a palatable contrast.

Sweet Potato Flatbread, Vegan + No Added Oil

Soft fluffy rotis are one of many reasons why I could not give up gluten completely. Infact, I haven’t attempted making them gluten-free (yet); I might try and experiment a little and see what I come up with.

Watch the video for the easy step-by-step process to make these sweet potato flatbreads.

Sweet Potato Flatbread or Roti

Ingredients (6 flatbreads)
1 cup all-purpose flour
1 cup sweet potato, mashed and hot (reheat if using leftover sweet potatoes)
More flour for dusting as required

  • Steam or boil the sweet potatoes until they are very soft. Check with a fork to see if they are cooked and then, take them out of the pan.
  • Allow them to cool for a couple of minutes but try to peel them while they are still quite hot. We need them to be hot or at least warm in this recipe.
  • Use a fork if it helps to peel them while they are hot. Then mash the sweet potatoes. If you are using leftover sweet potatoes, reheat them until they are hot before using them in this recipe.
  • In a mixing bowl, add one cup of all purpose flour. 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.
  • Once the mixture is okay to handle, continue the mixing with your hand and work the mixture until a dough is formed. Once the dough is formed, do not overwork it as it may start to get sticky and then you will need to add more flour which will result in a hard roti.
  • Flour the work surface and place the dough on it. Roll it into a thick log. Then cut the log into 6 equal portions.
  • Keep a bowl of flour close by. 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 on the work surface or board. Begin to roll it out. 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.
  • 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 too. 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 for getting soggy with the steam in the container.
  • Now repeat for the rest of the rotis.
  • Occasionally, flip the rotis in the container so that the last one is sandwiched in between the other flatbreads. This helps to further soften them.

Need a curry to accompany these sweet potato flatbreads?
Try one of these from the blog:

Easy White Bean Curry
30-min Butter Bean Curry
Super Delicious Braised Tofu and Vegetable Curry
Oil-free Bottle Gourd Curry
Mouthwatering Cauliflower and Soya Kalia

5.0 from 3 reviews
Sweet Potato Flatbread or Roti | Oil-free + Yeast-Free + Vegan
 
Prep time
Cook time
Total time
 
A delicious and simple sweet potato flatbread (roti) made with just two ingredients, no added oil and is yeast-free. It can be eaten as a wrap with either savoury or sweet fillings or as part of a meal with curry or dal.
Author:
Recipe type: Bread
Cuisine: Mauritian
Yield: 6 flatbreads
Ingredients
  • 1 cup all-purpose flour
  • 1 cup sweet potato, mashed and hot (reheat if using leftover sweet potatoes)
  • More flour for dusting as required
Instructions
  1. Steam or boil the sweet potatoes until they are very soft. Check with a fork to see if they are cooked and then, take them out of the pan.
  2. Allow them to cool for a couple of minutes but try to peel them while they are still quite hot. We need them to be hot or at least warm in this recipe.
  3. Use a fork if it helps to peel them while they are hot. Then mash the sweet potatoes. If you are using leftover sweet potatoes, reheat them until they are hot before using them in this recipe.
  4. In a mixing bowl, add one cup of all purpose flour. 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.
  5. Once the mixture is okay to handle, continue the mixing with your hand and work the mixture until a dough is formed. Once the dough is formed, do not overwork it as it may start to get sticky and then you will need to add more flour which will result in a hard roti.
  6. Flour the work surface and place the dough on it. Roll it into a thick log. Then cut the log into 6 equal portions.
  7. Keep a bowl of flour close by. 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.
  8. Set the floured ball aside or place it back into the mixing bowl. Do the same for the rest of the pieces.
  9. Take one ball and place on the work surface or board. Begin to roll it out. 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.
  10. 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 too. Cook the roti for a total of two to two and a half minutes.
  11. 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 for getting soggy with the steam in the container.
  12. Now repeat for the rest of the rotis.
  13. Occasionally, flip the rotis in the container so that the last one is sandwiched in between the other flatbreads. This helps to further soften them.

Sweet Potato Flatbread or Roti, Vegan + No Added Oil

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39 Comments

  • Millie
    March 7, 2015 at 11:53 pm

    I love these Lovlie and I love the video. I am definitely going to make these on Tuesday for our family dinner. Thank you sweety…Millie

    http://nuestracena-vegancuisine.blogspot.com

    • mardi
      February 23, 2016 at 1:43 pm

      Can this be made with gluten-free flour…and if so, which kind: rice, teff, corn…??

      • veganlovlie
        February 24, 2016 at 3:29 am

        I’ve made a few attempts but not entirely satisfied with the final results yet. Some people have tried with chickpea+millet flour blend with some satisfactory results. Let me know how it turns out if you give it a go.

  • Andrea
    March 8, 2015 at 5:00 am

    Fantastic looking flat breads. I love the color!

  • Kris
    March 8, 2015 at 9:57 pm

    ๐Ÿ˜ฎ

    Sweet potatoes AND roti are my favourite. You have made this vegan very hungry and very happy. Thank you for sharing this! I love your blog ๐Ÿ™‚

    *hugs*

  • Lauren
    March 9, 2015 at 3:40 pm

    Oooh I hope you do experiment with gluten free version, these sound awesome. Have you tried Premium Gold Flax flour? It is gluten free seems to use healthier flours than others..

  • Lovlie Veganlovlie
    March 9, 2015 at 4:47 pm

    Great Millie. Let me know how they turned out. ๐Ÿ™‚

  • Lovlie Veganlovlie
    March 9, 2015 at 4:48 pm

    Yes the color is the best.

  • Lovlie Veganlovlie
    March 9, 2015 at 4:49 pm

    Hey Kris, you're back! I love your blog too. Heading back there to continue reading. ๐Ÿ™‚

  • Lovlie Veganlovlie
    March 9, 2015 at 4:51 pm

    Gold Flax flour, I've never heard of it. I'm guessing it contains some amount of flax. I am allergic to flax depending on the quantity, so I am not sure I can use it. But I'll experiment for a gluten-free version.

  • chow vegan
    March 10, 2015 at 4:36 am

    Awesome flatbread! With just two ingredients, it looks totally doable even for me. ๐Ÿ™‚

  • Jessica
    March 16, 2015 at 4:17 pm

    Wow ๐Ÿ˜€ looks yummy! I will try this, it looks easy to do with the help of your video ๐Ÿ™‚

  • Barbara
    April 3, 2015 at 2:56 pm

    I would love to know if this works with gluten free flours.

  • CharGC
    May 14, 2015 at 8:01 pm

    I'm guessing it should work fine with about any flour since you don't need to rise it.

  • Lovlie Veganlovlie
    May 14, 2015 at 10:16 pm

    I have tried with a gluten-free flour blend (brown rice, white rice, tapioca and potato starch) but the dough becomes very sticky and is nearly impossible to roll out nicely. I tried rolling it out between wax paper but when cooked, I did not find the texture good enough. So, I still haven't had much luck in getting this to work with gluten-free flour.

    • Claudia
      February 13, 2016 at 4:52 pm

      Hi all, same for me, the dough came up very sticky and I couldn’t roll out.
      Taste is fine, but it does not look in the least like your lovely flarbreads ๐Ÿ™‚

      • veganlovlie
        February 14, 2016 at 1:31 am

        It really depends on how much moisture the sweet potato holds. If the dough is too sticky, try adding a little bit more flour until it is no longer sticker. Also the sweet potato has to be hot to activate the gluten more quickly; this activates the elasticity that is required for this dough. If the sweet potato are cooled, the amount needed will change but it will also result in a more sticky dough.

  • frn
    June 2, 2015 at 12:35 pm

    I think i'll try this with Otto's Cassava flour.

  • Anonymous
    June 30, 2015 at 10:40 pm

    I made your recipe. The boys loved it.

    Plus, I experimented and made a gluten free version for my son. I used chickpea flour instead the wheat flour. The mixture turned out sticky and was a bit trickier to work with. I split the dough into 8. I kneaded in a little millet flour and also sprinkled the work surface and rolling pin with some millet flour. I made them a little smaller because they were trickier to handle but they still turned out yummy.

  • Sara Etyemez
    July 27, 2015 at 3:12 pm

    These look yummy and versatile. Since I am addicted to sweet potatoes and consume them daily, I look forward to making these. I am wondering if you've ever tried to freeze some? They look ideal to do this but I wonder about how to work with them after they are out of the freezer and thawed.

  • Lovlie Veganlovlie
    August 5, 2015 at 4:15 pm

    I haven't tried freezing these ones but I think they can be frozen and then reheated in a skillet over low heat first (to thaw) then increased to medium-high.

  • Lily
    August 26, 2015 at 7:07 pm

    These look wonderful! just wondering, is there a reason you cook them whole and then peel when hot, rather than peel and chop from raw then steam and mash? it seems like peeling when hot would be more difficult!

  • Lovlie Veganlovlie
    August 26, 2015 at 7:50 pm

    I only keep the skin on to keep more nutrients in. When peeled, a lot of nutrients is lost in the steam and water. But you can certainly peel them then steam. If you are steaming them directly in the water though, the moisture content in the sweet potatoes will be a little more, so you might need to adjust the flour ratio accordingly until you get a soft dough that is not wet.

  • Elizabeth
    September 23, 2015 at 1:10 pm

    Thank you for this recipe!! I'll be making a gluten free version for the family.
    Peace & Raw Health,
    Elizabeth

  • Adam Chalmers
    October 13, 2015 at 2:34 am

    Can I substitute gluten free flour in this recipe?

  • Anonymous
    January 6, 2016 at 8:30 pm

    I have all purpose gluten free flour, so I'm giving this a try! Thank you, since going GF I've been missing tortillas and this seems close enough. A million thanks!

  • sana
    February 16, 2016 at 2:17 pm

    these look delicious ! i was wondering if i can use atta (whole wheat flour) instead of all purpose ? also do you think these can be frozen ? many thanks

    • veganlovlie
      February 16, 2016 at 7:20 pm

      Yes you can use whole wheat flour. The rotis may turn out a little bit drier though, so you’ll have to consume them within a few hours of being made. They can be frozen once freshly made while they are still soft and just cooled. Separate them with parchment paper to avoid them from sticking to one another. ๐Ÿ™‚

  • Amelie
    March 21, 2016 at 7:20 pm

    This is the easiest recipe ever! I make it all the time now. Thank you for this. ๐Ÿ™‚

    • veganlovlie
      March 21, 2016 at 7:24 pm

      Thank you Amelie. I’m so glad you love the recipe. It’s a regular one at my place too. ๐Ÿ™‚

  • Helene
    April 25, 2016 at 6:06 pm

    I’ve made them and they’re great but I don’t get that rise out of them that splits them and cooks the inside. What might I be doing wrong.
    The taste is great but they’re quite heavy.

    • veganlovlie
      April 29, 2016 at 3:04 pm

      Try to roll them quite thin. Not paper-thin but just as shown in the video. If the rotis are too thick, they may not rise fully. Also, the pan needs to be quite hot to immediately seal the roti on one side. Then when you flip it, the other side will be sealed trapping all the air inside. This is what causes the roti to rise, i.e. when the trapped air rises inside the roti. So, make sure the roti is evenly rolled out and there are no small holes. I hope this helps. Let me know how you get on with them. ๐Ÿ™‚

      • Helene
        April 29, 2016 at 4:38 pm

        Thank you, I will try this and let you know.
        Your recipes are the best. ๐Ÿ™‚

  • Lily
    May 30, 2016 at 4:29 pm

    Exactly what I was looking for! They came out delicious! Thanks for this recipe!

  • Sarah
    July 21, 2016 at 11:53 pm

    Wow, I haven’t failed this epically in a while! First, I used a HUGE sweet potato and clearly didn’t boil it nearly long enough because the outside was quite tender and the inside was hard as a rock. Which makes it hard to mash. Undeterred, I mixed it with chickpea flour in attempt to make it GF. It was a sticky sticky STICKY mess that I couldn’t handle let a lone roll out. I got one thick lumpy thing on the griddle, lol. As a treat, I drizzled some honey and cinnamon on it, which was actually quite tasty. I think I will try again and follow the recipe this time! Thanks for posting!

    • veganlovlie
      July 22, 2016 at 9:45 pm

      Oh no. This recipe doesn’t work as is just by substituting with a GF flour, although some people have had some success with a combination of flours and rolling the dough out between sheets of parchment paper. I hope you have better results next time with AP flour. Thank you for your comment. ๐Ÿ™‚

  • Cinnamon
    September 16, 2016 at 6:37 pm

    Hello Everyone! I have very successfully made these gluten free and here is how I had to modify the recipe for success.

    1 and 2/3 cups of mashed sweet potato
    1 and 3/4 cups of Cuisine Soleil organic, gluten free, allergy free all purpose flour
    1/4 cup ground flax

    The flour is a must. I use this brand when I need my GF dough to have some flexibility. I use it for fruit filled soft cereal bars, pie crust, puffed pastry. It is simply wonderful, I don’ know why it works the way it does but it does.

    Then follow the rest of the directions, no need to roll out between wax paper, they roll out paper thin easily as long as everything is well floured. Brush off excess four before cooking. I cook these in a well heated cast iron pan on low. I make these rather large and use them “pita” for sandwiches too.

    Oh and basic GF rule. Don’t over cook. ๐Ÿ™‚

    • veganlovlie
      September 18, 2016 at 7:26 pm

      Thank you for sharing you GF version. I have used Cuisine Soleil’s buckwheat flour before and I like it. I haven’t tried their GF blend. My problem is that both my partner and I are allergic to flax seeds. So, that makes GF recipes quite a challenge since the flax does help to bind the flours. Regardless, your recipe will probably be helpful to others. Thank you for the tips. ๐Ÿ™‚

  • Cat
    October 5, 2016 at 1:01 pm

    Hello from South Africa! I absolutely love making these thanks to your recipe! I made some today using wholewheat flour and a mix of mashed normal potatoes, sweet potatoes and one cooked carrot as well and it still turned out great! I did have to add a little extra water though but they came out very nicely!

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