Sweet Potato Flatbread

Ingredients

• 1 largesweet potato, roasted or steamed and mashed
• 250 g (2 cups)wholemeal or white flour, or a 50:50 mixture of wholemeal and plain flour
• 1 tspsalt
• ½ tspblack pepper
• 30 ml (2 tbsp)olive oil or melted butter
• 120 g (½ cup)Greek yoghurt
• 75 g (½ cup)onion, finely diced
• 15 g (½ cup)parsley or coriander, finely chopped
• 30–60 ml (2–4 tbsp)water, as needed
• 60 g (½ cup)flour, for rolling
• 60 ml (¼ cup)olive oil or butter, for brushing

Instructions

1. 1

   Cook the potato

   Cook the sweet potato by one of these methods, then mash it with a fork. For the microwave, cook it on high for 5 minutes or until cooked through. For the oven, roast it on a baking tray at 200°C (400°F) for 20–25 minutes, until fork-tender. To steam it, cut it into pieces and steam on the hob until fork-tender.

2. 2

   Mix the dough

   Put the mashed sweet potato, flour, salt, pepper, 30 ml (2 tbsp) olive oil or melted butter, yoghurt, onion and herbs in the bowl of a stand mixer fitted with a dough hook. Mix until a smooth dough forms. If it is too soft, add a few tablespoons of flour; if it is too dry, add a few tablespoons of water.

3. 3

   Rest the dough

   Cover the dough with cling film and leave it on the worktop for 15 minutes.

4. 4

   Divide into portions

   Once rested, divide the dough into 8 portions and roll each into a smooth ball.

5. 5

   Roll the flatbreads

   Dust each ball with flour and roll it out on a lightly floured surface to about 15–20 cm (6–8 inches) across. Keep the rolled flatbreads covered with a clean tea towel so they do not dry out.

6. 6

   Cook the flatbreads

   Heat a frying pan over medium heat. Cook each flatbread for about 2 minutes, turning it every 30 seconds. Brush with olive oil or butter.

7. 7

   Keep them covered

   Stack the cooked flatbreads and wrap them in a clean tea towel to help keep them soft.

What is sweet potato flatbread?

Chapati is a familiar Indian flatbread, traditionally made from flour and water and cooked on a hot surface. This version adds mashed sweet potato, herbs, onion and yoghurt to the dough for a soft, savoury variation.

The sweet potato brings moisture and flavour, while the onion and herbs are mixed through rather than served only as a topping. The dough rests before rolling, which helps make shaping the portions easier.

Nutrition and macros by portion

The nutrition label shows one serving as written: 252 calories, 8g protein, 34g carbs, 10g fat.

The sweet potato and flour provide most of the carbohydrates, while the olive oil or butter contributes much of the fat. The flour and yoghurt provide some protein; serve a flatbread with a protein-rich dish and vegetables to make a more balanced plate.

Choosing the flour

Wholemeal flour: the recipe allows wholemeal or white flour, or a half-and-half blend. The stated quantity is 250 g; add a little extra only if the dough feels too soft to handle.

Rolling flour: keep this separate from the flour mixed into the dough. Use it to dust the work surface and dough balls lightly, rather than working too much into the flatbreads.

Preparing the sweet potato

Cook until tender: whichever method you choose, the potato should be soft enough for a fork to pass through easily. The recipe gives microwave, oven and steaming options.

Mash before mixing: mash the cooked potato with a fork so it can combine evenly with the other dough ingredients. Let it cool enough to handle before adding it to the mixer.

Getting the dough right

Moisture: sweet potatoes vary, so the dough may need a small adjustment. Add flour if it is too soft, or water if it feels too dry, following the recipe's guidance.

Resting: cover the dough and leave it for 15 minutes. This pause lets the dough relax and makes it easier to roll out.

Rolling and cooking

Even portions: divide the rested dough into 8 pieces and shape them into smooth balls. Roll each to roughly 15–20 cm across, keeping the remaining pieces covered as you work.

Steady heat: cook the flatbreads in a frying pan over medium heat for about 2 minutes each, turning every 30 seconds. Brush with oil or butter, then wrap the cooked breads in a tea towel to retain their softness.

Serving ideas

Serve the flatbreads warm with a curry, soup or a selection of savoury dishes. Their onion and herb flavour also makes them handy for scooping up sauces.

For a simple meal, pair them with a protein-rich accompaniment and vegetables. Keep the breads wrapped until serving so they do not dry out.

Recipe notes & tips

• Mash the sweet potato thoroughly so it mixes smoothly into the dough.
• Adjust the dough gradually with small additions of flour or water.
• Keep the dough balls and rolled flatbreads covered while working.
• Use a lightly floured surface to help roll the dough without sticking.
• Turn the flatbreads every 30 seconds during the stated cooking time.
• Wrap cooked flatbreads in a clean tea towel to help them stay soft.

Variations

• Change the herbs: use parsley or coriander, as listed, to give the flatbreads a different herbal flavour.
• Choose your flour: use wholemeal, white or the suggested half-and-half mixture.
• Use butter: swap the olive oil for melted butter in the dough or for brushing.
• Adjust the pepper: reduce or increase the black pepper to suit your preference.
• Serve as a wrap: fill a warm flatbread with a savoury filling just before eating.

Common mistakes to avoid

• Dough too soft: add a few tablespoons of flour until it is easier to handle.
• Dough too dry: add a few tablespoons of water to bring it together.
• Flatbreads drying out: cover the dough portions and rolled breads with a clean tea towel.
• Potato still firm: cook it until fork-tender before mashing and mixing.
• Over-flouring the surface: dust lightly so the dough does not pick up more flour than needed.

How to store

Wrap leftover flatbreads in a clean tea towel, then store them in an airtight container in the fridge for up to 3 days. Reheat in a frying pan until warm, or microwave briefly; keep them covered to help prevent them drying out.

Frequently asked questions