This sweet potato flatbread, also known as roti, is one of those simple recipes I keep coming back to. It’s soft, puffy, and naturally oil-free, made with just two ingredients and no yeast. I usually cook it on the stovetop and use it as wraps, tortillas, or to scoop up a warm curry.
What makes this flatbread work so well is the sweet potato itself. When mashed while still hot, it creates a tender dough that puffs as it cooks, without needing added oil or any kind of leavening.
I first shared this sweet potato flatbread in one of my What I Ate Wednesday videos, where I had it for breakfast with mashed avocado. I didn’t expect it to get so many questions, but after quite a few requests for the recipe, it felt like the right time to finally write it up here.
If you’d rather see how it comes together, the video below walks through each step of making these sweet potato flatbreads.
It really is as simple as it sounds: just two ingredients. Who doesn’t like a two-ingredient recipe?!
Why Using Hot Sweet Potato Matters
One important step in this recipe is to use the sweet potato while it is still hot. The heat helps the starches bind and creates a softer dough, which is what makes the rotis puff up and stay tender when cooked.
Can I Use White Sweet Potatoes or Regular Potatoes?
Yes, white sweet potatoes—or regular floury potatoes—also work well in this recipe. In the case of white sweet potatoes, the dough may need about 1 tablespoon of water, as they tend to be a little drier than orange-fleshed sweet potatoes.
Storage, Reheating & Making Them Ahead
This recipe makes six flatbreads, but I often double it as they keep well in an airtight container for the next day. To bring back their softness, simply reheat them on a tawa or skillet for a minute or two.
These flatbreads also freeze well. Let them cool completely, stack with parchment paper in between, and freeze in an airtight container. Reheat straight from frozen on a skillet until warmed through and soft again.
How to Serve Sweet Potato Flatbread
These sweet potato flatbreads work well with both sweet and savoury fillings. I especially enjoy pairing them with a spicy curry—their subtle sweetness makes a lovely contrast and keeps the flavours balanced.
If you’re looking for a curry to serve alongside, you might enjoy one of these from the blog:
- Tikka Masala Curry
- 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
If you’re wondering about a gluten-free version, I haven’t tested one yet. For now, these rotis rely on wheat flour for their soft, pliable texture, but it’s something I’d like to experiment with in the future.
Sweet Potato Flatbread (Roti) – Oil-Free & Yeast-Free
Soft and puffy sweet potato flatbreads made with just two ingredients, no added oil, and no yeast. These stovetop rotis are naturally tender when cooked with hot mashed sweet potato and work well as wraps, tortillas, or served alongside curries and dals.
Ingredients
- 1 cup all-purpose flour
- 1 cup cooked sweet potato, mashed and hot (reheat if using leftovers)
- Additional flour, for dusting
Instructions
- Steam or boil the sweet potatoes with the skin on until very soft. Check with a fork, then remove from the pan.
- Let the potatoes cool for a couple of minutes, then peel them while still hot or very warm.
- Mash the sweet potatoes well. If using leftover sweet potatoes, reheat them until hot before mashing.
- In a mixing bowl, combine the flour and hot mashed sweet potato.
- Mix with a fork until cool enough to handle, then gently bring together with your hands to form a soft dough. Do not overwork the dough, as this can make the flatbreads firm.
- Lightly flour your work surface. Shape the dough into a thick log and divide into 6 equal portions.
- Roll each portion into a ball, flatten slightly, and dust lightly with flour. Press around the edges to help maintain a round shape.
- Roll each piece into a thin round, about 2 mm thick, dusting lightly with flour as needed.
- Heat a tawa, skillet, or crepe pan over medium heat. Place a flatbread onto the hot pan and cook for 20–30 seconds.
- Flip and continue cooking, turning every 30 seconds. When bubbles form and the roti puffs, allow it to cook slightly longer before flipping again. Total cooking time should be about 2–2½ minutes.
- Transfer the cooked flatbread to a plate lined with a clean tea towel and keep covered to retain softness.
- Repeat with the remaining flatbreads, adjusting heat as needed and brushing excess flour from the pan between each one.
- Occasionally flip the stacked flatbreads inside the towel to help keep them evenly soft.
Notes
Tip: Using hot mashed sweet potato is key to achieving soft, puffy rotis without added oil.
These flatbreads keep well for the next day and can also be frozen once cooled. Reheat on a skillet until soft and warmed through.
Serve with curries such as Easy White Bean Curry, 30-minute Butter Bean Curry, Braised Tofu and Vegetable Curry, Oil-Free Bottle Gourd Curry, or Cauliflower and Soya Kalia.
Nutrition Information:
Yield:
6Amount Per Serving: Calories: 117Unsaturated Fat: 0g
Discover more from Veganlovlie: Scrumptious Vegan Recipes
Subscribe to get the latest posts sent to your email.
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
Can this be made with gluten-free flour…and if so, which kind: rice, teff, corn…??
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.
Hi, I’ve made these many times with combined homemade organic oat flour & diy og brown rice flour…delish . . . good texture, too. 🙂
I am interested in making these GF for my daughter. Was the flours of rice /oat amounts like 1/2&1/2?
Fantastic looking flat breads. I love the color!
😮
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 🙂
*hugs*
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..
Great Millie. Let me know how they turned out. 🙂
Yes the color is the best.
Hey Kris, you're back! I love your blog too. Heading back there to continue reading. 🙂
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.
Awesome flatbread! With just two ingredients, it looks totally doable even for me. 🙂
Wow 😀 looks yummy! I will try this, it looks easy to do with the help of your video 🙂
I would love to know if this works with gluten free flours.
I'm guessing it should work fine with about any flour since you don't need to rise it.
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.
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 🙂
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.
would almond flour work?
Hi Judy,
I haven’t tried this with almond flour. I’m allergic to almost all nuts (including almonds) and many seeds. I would think it would need some kind of starch to hold the dough together. Sorry I can’t really help there. If you give it a try, let me know how it turns out.
Hi, I’ve made these many times with combined homemade organic oat flour & diy og brown rice flour…delish . . . good texture, too. 🙂 I rolled them out between 2 silpats for ease of cooking.
I think i'll try this with Otto's Cassava flour.
could this be don with Almond flour?
let me know if cassava flour works.
Have you tried it with Cassava flour yet? I would love to know how it turned out.
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.
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.
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.
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!
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.
Thank you for this recipe!! I'll be making a gluten free version for the family.
Peace & Raw Health,
Elizabeth
Can I substitute gluten free flour in this recipe?
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!
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
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. 🙂
This is the easiest recipe ever! I make it all the time now. Thank you for this. 🙂
Thank you Amelie. I’m so glad you love the recipe. It’s a regular one at my place too. 🙂
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.
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. 🙂
Thank you, I will try this and let you know.
Your recipes are the best. 🙂
Exactly what I was looking for! They came out delicious! Thanks for this recipe!
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!
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. 🙂
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. 🙂
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. 🙂
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!
I just caught up with this video of your sweet potato roti … and they look very good. At the end of the video you showed some beautiful stuffed cabbage curry … do you have the recipe for them? I searched your site but couldn’t find it.
The recipe for the cabbage curry is not on the channel or the website yet. We still have this in our list of recipes to work on. It will be published some time in the future. You can subscribe to the website or the channel so you don’t miss it when we have it up. 🙂
Can’t wait for the cabbage roll curry recipe!
I can’t wait to get your Stuffed Cabbage Curry recipe so that I can enjoy these wonderful flatbreads with it, too!
Thank you for sharing your talents! During this time of sheltering at home, trying new cooking ideas is keeping me sane!
Did you ever publish the cabbage curry recipe?
Sorry, not yet. <3
I just tried this recipe, with gluten free flour. And OMG I love this so so much.
My little experiment:
1 cup of sweet potato,
1 cup of all purpose gluten free flour (brand: Soleil)
2 table spoons of tapioca flour
2 table spoons of flaxseed flour (optional I would say).
It worked beautifully!
Thank you so much for the inspiration. I am a new subscriber of your YouTube channel. I’m a huge fan already! Love your energy and recipes. May you receive lots of blessings 🙂 <3
These are delish! I make them and use them all the time as wraps. They freeze well too. 🙂
Yes, I use them as wraps too. I love them with sweet fillings sometimes. Yum! Thanks for your comment Remila. 🙂
Oh thank you so much for this recipe . . .I have final found a gluten free wrap that I love. I made this by adding 1 cup of hot stweet potato 1/2 cup of plain gluten free flour, 1/2 cup of tapioca flour and one table spoon of xanthan gum. I put it between 2 pieces of baking paper and used tortilla press. My press is fairly small so came out smaller, but still beautiful. Thank you so much for sharing this. . . .love it. Xx
I was able to successfully make a gluten free version. I make my own gluten free flour mix using brown rice flour, millet flour, oat flour, tapioca starch, and sweet rice flour (no gums). I made these just like I make corn tortillas. I mixed the potato and GF flour until I had a consistency like playdough. I then rolled the dough into tablespoon sized balls and pressed them with a heavy book between floured wax paper. It took a lot of patience and a decent amount of flour, but I was successful. I cooked them on my griddle and they turned out perfect.
This is one of the most wholesome recipes I’ve ever tried and preparing the rotis is surprisingly relaxing after a long day — not to mention how tasty the results are! I still want to experiment whether or not it functions with regular white potatoes as we have them more often in stock here and they’re cheaper, but I’ll keep making them as they are regardless! They don’t even need a topping, they’re perfectly delicious on their own! 🙂
These were wonderful! Now working on a gluten free spin, and taking the advice and efforts of your posters before me. Question: The cabbage stuffed curry looked delicious featured in the video with the roti!!! I couldn’t find it in your other posted recipes. Is there a possibility you could include it in your curry section. Thanks so much and I’m glad I found your site! Well done!
Hi, I just started following you and I love the Sweet Potato flatbread! I made it last night gluten free and I am looking for your cabbage roll curry….I searched your website and saw that someone asked for it last year but could not find it on your site…..if you did not post it can you give me some suggestions on how to make it and wat the filling and the curry sauce was? Thanks so much ….loving your site so far!
Hi Nancy, I haven’t posted the recipe for the cabbage curry yet. I’ve been meaning to post it since ages ago but haven’t had the chance to shoot a video for it yet. We do plan to make this recipe in the near future though, so many people have asked about it! So, stay tuned or subscribe to the blog so you’ll be notified when it’s published. 🙂
This recipe was magic! Thank you so much.
How great that I can now eat wraps which are 50% whole food and not 100% flour. I eat so many of them come the summer season that it is definitely a plus.
They were delicious. I struggled quite a bit to roll them out and ended up with weird shapes but practice makes better. I intend to have lots and lots of practice at it 🙂
I’m so glad you like them. You’re right practice makes better and it becomes more fun each time. I’ve been making rotis since I was 8 years old with my mom. I remember I used to really enjoy making them and really looked forward to the days we would make rotis. lol 🙂 Thank you for your feedback.
I made gluten free one with a gluten free flour blend and I kept adding xanthum gum in until the dough was easy enough to work with. It was fab. They even went into that football shape like in the video!!! Thank you. I can finally have a rotis and wraps!
Freeze well!
I’m commenting again – I froze these and they still roll!!!!!!!!!!!
They are gluten free – I use a gluten free flour blend and xanthum gum.
I will be tagging you on Instagram.
I’ve made these using Cassava flour (gluten free) and they taste great- so soft! Thanks for the inspiration!
Thank you Sophie. It’s great to know that they work with cassava flour too. 🙂
Can you tell me if you used the Cassava flour 1 to 1 ratio or did you have to alter the recipe? I’m doing AIP right now and a lot of wraps call for coconut milk, which I don’t tolerate well. Substituting Cassave would be perfect.
Mmm a new way to eat sweet potatoes plus new gf wraps!! I used my own all-purpose gf blend (br rice, tapioca, sorghum, arrowroot flours, potato starch, xanthan gum) and they were simple and yummy – and flexible!
Thank you for the lovely feedback. 🙂
Hi there! I was searching sweet potato recipes and I’m so glad I found this. I searched your website and YouTube channel for the stuffed cabbage recipe and couldn’t find it. What did you stuff the cabbage with?
Today I finally made these. Forgetting that the potatoes should be steamed not baked I decided to proceed anyway. I think mine are edible and delicious but not nearly as beautiful and soft as yours. I’ll keep trying because I love tortillas.
Has anyone tried using a tortilla press to flatten them? I want to try it that way. Recipe looks wonderful!
Made these and mine never poofed. Did I roll them to thin? Or maybe to thick? What creates the bubbles? They were very good and I enjoyed them. I will be sure to keep trying because I know they will be wonderful with my kale and balsamic vinegar. Thanks for sharing.
Has anyone tried incorporating cornmeal into this recipe? I’m curious, might try it.
I made these yesterday in a GF version using Bob’s Red Mill GF all purpose baking flour (the kind with chickpea flour) with 3/4 teaspoon of added xanthan gum. They succeeded beyond my expectations, and were so delicious! They puffed up perfectly, and were soft and flexible. They sat in their towel for quite a while so I dampened the towel slightly and microwaved them for 30 seconds before serving. I made lentil curry and served them like soft tacos, filled with the curry. They were kind of hard the next day so I guess maybe the GF ones should be used the day they are made.
thank you thank you thank you thank you! Finally a super easy super healthy (I used wholeweat spelt) bread receipt! I did everything like you mentioned and worked perfect. I can’t wait to try your other recipes
We made these tonight and they were more amazing! We are in quarantine during coronavirus and needed a tortilla replacement so we gave these a try. They are soft and delicious and the instructions were spot on. We are already planning our next meal with them. Give them a try, you won’t be sorry.
Even done wrong, this recipe is good! I made it last night, reading the recipe in haste while dealing with various distractions. My rhoti weren’t notlike yours–dough almost impossible to handle; results too thick, barely puffed, and faintly burned as I kept cooking and waiting for them to puff up. Ouch! But… my husband and I both loved them! Now I see where I went wrong (mash the sweet potato first, 1:1 ratio with flour, cut six ways, not four) – LOL. I’ll make them again tonight, and I hope they come out more like yours. I know they will be delicious anyway.
Even done wrong, this recipe is good! I made it last night, reading the recipe in haste while dealing with various distractions. My rhoti were not like yours–dough almost impossible to handle; results too thick, barely puffed, and faintly burned as I kept cooking and waiting for them to puff up. Ouch! But… my husband and I both loved them! Now I see where I went wrong (mash the sweet potato first, 1:1 ratio with flour, cut six ways, not four) – LOL. I’ll make them again tonight, and I hope they come out more like yours. I know they will be delicious anyway.
They turned out wonderfully! Thanks for the recipe 🙏
I just made these today and they turned out very well however a bit flat. Next time I make them I will add just a tad bit of sea or kosher salt
Well, they’re supposed to be flat like a tortilla. These aren’t like naan or pita bread.
Lovely video and wonderful recipe! Thank you so much. I’ve tried it several times — getting better with practice. Isn’t it fun to learn a new technique?! Personally, I’ve found the best combination for texture is steamed sweet potato and spelt flour. (But sorry gluten…) Buckwheat flour tasted gorgeous but was so so so sticky.
Blessings!
this was amazing worked very well for me!
I have made these and love them! I sometimes add fresh spinach to the dough and they turn out delicious! Can’t wait to make them again!
Going to give these a g tomorrow. I’ve been making Norwegian lefse (potatoe flatbread) for years and have found that moisture is the key to easy rolling. You need moisture for them to steam inside and cook properly. I usually add flour ,any kind, until the dough is moist but not sticky. When i have trouble rolling the dough I’ll usually resort to rolling in a lot of flour and then use a natural bristle paint brush to remove excess flour as i cook them Hoope this may help wit the gluten free atempts.
I am so excited to try this recipe! Thank you for such wonderful details. I will share this with my daughter and in-laws as well. Grateful!! Angie in Alabama
I did it like the recipe said, but man, it was sticky. I had to use a ton of flour rolling them out. They did taste fabulous though!
This was delicious and easy!!! thank you!!