Homemade Sweet Potato Flatbread
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Homemade sweet potato flatbread is a delicious 2-ingredient side dish! This oil-free and yeast-free flatbread goes well with curry, duck or grilled meats!
Sweet potato flatbread! Roti! Guys, my mouth is watering every time I talk or think about this easy yeast-free bread.
I love to fill them with roasted chickpeas but you would also see me spreading butter over them while they are still hot, topping them with grated cheese and sprinkling them with salt.
This easy bread is so versatile that you can eat it with anything really. It goes well with this 10-minute Baked Bean Sauce, Creamy Chickpea Soup or Roasted Vegetable Couscous.
You know, sweet potato flatbread reminds me of my childhood when my grandmother would make lokše.
They are made with white potatoes and are similar to Indian roti. We would eat them with butter and salt. On occasions, they would be served with roasted duck and sautéed cabbage which is another delicious option.
Now guys, no matter what flatbread you try to make you will be in for a treat.
How to make flatbread from sweet potatoes
Start off with boiling sweet potatoes. It will take about 7-10 minutes to cook them thoroughly.
Peel them, dice them, and place them in a small pot. Pour water in – just enough to cover them.
Drain the water, let them cool down a bit and mash them with a fork or potato ricer. Add flour and using your hands form into sticky dough. Dip this dough in flour and roll it into a sausage. Divide it into 8 pieces.
Each piece should be rolled out thin. It will be sticky so make sure you dust your worktop and each dough piece well.
Cook in a frying pan without any oil whatsoever. It will take about 2 minutes to cook each flatbread (about a minute per side). Medium-low heat is ideal.
The bubbles will form but this is good. They help to cook the flatbread.
Storage: Sweet potato flatbreads can be stored in the freezer and defrosted when needed. However, they always taste best when fresh.
This sweet potato flatbread recipe is suitable for vegetarians and vegans as well. Those who don’t like or don’t have sweet potatoes can use white potatoes instead.
Want to see how to make sweet potato flatbread? Watch the video!
And here are more sweet potato recipes:
- Sweet Potato Salad
- Sweet Potato Wedges
- Sweet Potato Gnocchi
- Instant Pot Stuffed Sweet Potatoes
- Slow Cooker Sweet Potato Casserole
- Sweet Potato Burgers
- Sweet Potato Pancakes
Homemade Sweet Potato Flatbread
Ingredients
- 1 cup sweet potatoes , mashed (1 large sweet potato)
- 1 cup all-purpose flour + extra for dusting, about (½ cup)
Instructions
- Wash, peel and dice sweet potatoes. Place them in a pot and pour in water – just enough to cover them. Bring them to a boil and cook until soft.
- Drain the water. Using a fork mash them as finely as possible. Let them cool down a bit before adding flour.
- Form a sicky dough. Flour your work surface as well as the dough (be generous with the flour). Divide it into 8 pieces and form each piece into a round shape. Now roll out each piece until thin.
- Cook on a hot and dry frying pan for about 2 minutes (1 minute per side).
- Best served warm (buttered and salted) as a side.
- Enjoy!
These are amazing!!!! Instead of plain flour I used oat flour that I made by grounding oats in my blender. Next time I will have to triple the recipe. So happy I found your recipe!!!! :)
I am so happy to hear that, Veronica :) Thanks so much for your feedback!
Have you tried this with any alternative wheat free flours? What would you recommend?
Hi Morgan, I have not, but our readers did try a few other types of flour but not sure if they changed the ratios.
Hi Morgan,
I used oat flour (same amount) and it worked perfectly!
Thank you so much!! Been searching for a flat bread for so long, and never found one that works. We are limited to few foods due to allergies and these are perfect. I subbed the flour for buckwheat flour and it worked really well. :)
They aren’t too firm and dry and work well as a wrap. I’m so happy!
Thanks so much for your feedback, Becky. I am glad to hear it works with buckwheat flour too and I am sure our readers will find your comment extremely helpful. Happy cooking! :)
THANK YOU on behalf of all DIABETIC 2 patients. We can NOT have potatoes, flour, sugar, rice or pasta, which seems to be a very limited diets to keep our bloodsugar in line. However, we can have SWEET Potatoes! If we switch the flour for oat flour or a nut flour like almond flour, it works well and helps with cholesteral as well.
If you want to have some fun with the kids, let them pick which color sweet potatoe they want at the store
(purple, deep, medium or pale orange…almost creamy). Boil or steam together, separate colors to mash, add flour and roll out.
Bake in flat pan1 minute each side (no Oil) or a quick browning on top of gas burner. Wonderful as is, or You can add spices/herbs to taste (my favorites are garlic, curry and or onion…green onion for a mild aroma and gentle on digestion).
Someday I hope to see sweet potatoes in every restaurant, fast food drive up and school. Helping all of us to keep our blood sugar stable will help reduce the huge upswing in child and adult diabetic diagnosis. There just isn’t any reason to use white potatoes in every recipe or food offering. Make it fun to have different color foods and most not will not know the difference dietetically ~ Thank You.
If your children’s school colors are purple or orange, this can be a “school spirit food”…”Tiger Fries”.
Hi Kate. That’s so good to hear! Thanks for letting our readers know about your substitutions and tips! And it’s such a great idea using various sweet potato varieties when making these with kids :). Happy Cooking!
After much trepidation, I finally figure out how to make these work. (Didn’t realize how much flour to use, how much to put on the rolling out surface, and how much to put on the top and rolling pin). You need a lot of flour on the surface, a lot on top, a lot on the pin. I ate them with butter, and then made a pizza Margherita with one. A better, healthier alternative to regular flour.
Hi Scarlett. Thanks for your comment. This is a very simple recipe and you can hardly go wrong when making these. But yes, the dough can take quite a lot of flour, you can see it in the video and it’s also stated in the recipe card. (I’ve noticed lately that if I use chilled mashed potatoes I don’t need as much flour). Happy cooking!
Delicious!!! and so easy! I found this recipe while hunting for ways to use Sweet Potato that my family may actually like. Gotta say- I found a winner. I added a smidge of salt, cumin and garlic granules to the dough. The dough was easy to work with and they cooked very quickly. Will make this again and again and again…
Thanks so much for finding time to write the feedback, Christine!
I keep mine plain but the seasonings you added sound just perfect. :)
This is a fantastically delicious and easy recipe! I used gluten free whole-grain rolled oats flour and steamed sweet potatoes, rolled out between parchment paper. This is easily made sweet or savory, rolls up and holds together well with fillings. I am very pleased! Thank you for this recipe!
You are welcome, Melissanne. This is one of my favorite recipes and I am glad that it also worked with whole grain rolled oats flour. Thank you for finding time to leave feedback.
Do you have metric weights ? Please
These sound sooo good
In this case I don’t have, Natalie. This recipe can be done with any cup or mug or glass. As long as you follow the ratios – you should be fine. If you are not sure, try buying just one medium size sweet potato (about the size of your hand). Follow the instructions – cook it, mash it and then fill say a mug with the mash. If you see it’s half filled, then you add the same amount of flour – half of the mug you used. Now if you feel it’s too sticky, add some more flour. They will turn out great, don’t worry :) Oh, and I am guessing you will get about 6-8 flatbreads out of that.
These are delicious! Thnx for sharing! The family loved it!
Yay! Happy to hear that :). I am addicted to them. Thanks a lot for finding time to leave a comment :)
The sweet potato flatbread is also delicious! And just as easy as the potato flatbread to make. I won’t be buying commercial flatbread now that I have two reliable recipes. If you haven’t tried these recipes, please do so. And thanks again Julia for posting the recipes.
I am so delighted to hear that, Trish! :) Thanks so much for taking time to write the feedback for both recipes.
Can you store the flatbread after it’s cooked?
Yes you can but they taste best when eaten right away. You can store them in an air-tight container in the fridge for a day or place them in a zip-lock bag and put in the freezer (then just let them thaw and re-heat on the pan). However, bear in mind that its texture will change slightly and they might turn harder. Hope this helps.
I can’t see where anyone has asked, did you use orange “yams” or white “sweet potatoes?”
Hi Kelly. It’s sweet potatoes I used. Sweet potatoes have orange flesh that is pretty moist.
Such a clever recipe! Can’t wait to try it!
Thanks, Shawn! Let me know what you think then!
I’ve been making them from Veganlovlie’s recipe for a couple of years now. They’re delish!
They are so addictive, aren’t they? :)
Can’t wait to try these!! Can I make the “batter” ahead of time and cook later?? I want to make them shortly but probably wouldn’t eat them til dinner time. Thanks
I am not sure about this, Chris. Never tried it, always make it right away. I read that by making it ahead of time there is a chance it starts crumbling. But what you can do is cook the sweet potatoes ahead, mash them and keep them in the fridge until you are ready to cook. It only takes about 2 minutes to form the dough. Hope it helps!
Woah, these sound amazing! I wasn’t expecting them to be so simple. I might give them a try with brown rice flour, do you think a gluten-free flour would work okay? I don’t have any wheat flour on hand…but would be worth grabbing some to try these. I’m making green curry tomorrow so I think I might just have to! Thanks for sharing :)
Thank you, Deryn! We love them! :) I think there should not be a problem with gluten-free flour so go ahead and try! :)
Hope you tried making this GF. I just made them with Bob’s RM 1 to 1 Baking Flour…turned out yummy!! Next time I need to add a little salt to the dough, otherwise this is a keeper in my recipe box!! Thanks.
Hi, that looks yummy, but can I use anther kind of flour.
Hi Lina! Thank you :)! I haven’t tried using other flour types but it could work well with whole wheat flour or coconut flour. Bear in mind that the consistency of the flatbread and its taste will change slightly. The best approach is to half the recipe and try to make it. You’ll see if you like it or not. Hope this helps a bit.
I was wondering if sweet potatoes would work. Looks delicious! Really nice video – a skill I’ve been meaning to learn but seems overwhelming. Thanks for linking to the lokse post!
Thank you, Naomi! Yes, sweet potatoes give the flatbread an amazing color and flavor. Hope you’ll give them a go!
What a great idea! These would be an amazing way to get my kids to eat different things. Thank you for sharing!
You are welcome! :)
Hi, can you use wholemeal four instead of plain in this recipe?
Hi Radhika! I haven’t tried it but I don’t see why not. However, bear in mind the texture will probably be different and the flatbread might turn out harder than when all-purpose (plain) flour is used.
I’ve used whole wheat flour with this recipe and got great results, however the bread isn’t pliable and can’t be used for wraps and such. Still super delicious though!!