An easy extra puffy and soft yeast-free vegan sweet potato flatbread recipe made with just 2 ingredients. Homemade yeast-free flatbread / tortilla recipe. Oil-free potato roti recipe. Use them as homemade tortillas, wraps, or as rotis to accompany a delicious curry.
In one of my What I Ate Wednesday videos, I presented this sweet potato flatbread or roti 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 the roti puffy and much softer.
By the way, white sweet potatoes, or regular floury potatoes, would also work well in this recipe although, in the case of white sweet potatoes, the dough may require a tablespoon of water added in as they tend to be a little drier than the orange ones.
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.
Soft fluffy oil-free rotis are one of many reasons why I could not give up gluten completely. In fact, I haven’t attempted making a gluten-free version (yet) of this sweet potato yeast-free flatbread; 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.
Need a curry to accompany your sweet potato flatbread?
Try one of these from the blog:
- 1 cup all-purpose flour
- 1 cup sweet potato, cooked, mashed and hot (reheat if using leftover sweet potatoes)
- More flour for dusting as required
- Steam or boil the sweet potatoes (with the skin on, to retain nutrients) 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, with the help of a fork, while they are still quite hot. We need them to be hot or at least warm in this recipe.
- 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 and one cup of the mashed sweet potato.
- Start by mixing with a fork until the mixture is not too hot to handle with your hand. Continue the mixing with your hand and work the mixture until a dough is formed. Once the dough is formed, do not overwork it, else it will get sticky and adding more flour to resolve this 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 floured 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 or puff up, leave it to cook for a little longer than 30 seconds before flipping. The hot air is cooking the flatbread 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. 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 in between the other flatbreads. This helps to further soften them.
Need a curry to accompany your sweet potato flatbread? Try one of these from the blog:
Link to Sweet Potato Flatbread / Roti recipe - https://veganlovlie.com/sweet-potato-flatbread-no-added-oil
Recipes are for personal use only. Recipe description, instructions and photos are copyright © Teenuja Dahari - veganlovlie.com and may not be republished/reblogged on other websites or printed elsewhere without expressed written permission from the blog author.
Amount Per Serving: Calories: 117Unsaturated Fat: 0g
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