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This sweet potato flatbread, or roti, only takes three ingredients. No yeast, no kneading, and absolutely no fuss! Soft, tender, and perfectly flexible, it’s ideal for everything from sandwich wraps to dipping, and if you roll it nice and thin, it makes a fantastic tortilla, too.
This homemade roti is the perfect answer when you want fresh bread in no time, without the hassle.
This roti flatbread is wonderful served with a Hummus Dip, used for sandwich wraps, taco shells, breakfast burritos or just eaten plain. Try them with these Lamb Kofta Sandwiches or make a wrap using this Chipotle Pulled Pork.
Here is Why This Sweet Potato Roti Recipe Works
Just 3 Ingredients: No mile-long ingredient lists here! If you’ve got sweet potatoes, flour, and a pinch of salt, you’re basically halfway to flatbread bliss.
No Kneading, No Yeast: Skip the bread-making workout. This roti dough comes together without all that elbow grease, so you can save your energy for… eating.
Soft & Flexible: This roti stays perfectly pliable, making it great for wraps, tacos, or even tearing into chunks for dipping. No cracking, crumbling, or sad, stiff bread here!
Totally Versatile: Roll it thick and fluffy or thin and tortilla-style. This flatbread’s ready to adapt to whatever’s on the menu.
Only Three Ingredients!
This sweet potato flatbread only takes three ingredients!
- Sweet Potatoes
- Flour
- Salt
That’s it!! What kind of magic is that?! You might be skeptical that you don’t need more ingredients to make a fabulous flatbread but trust me, this is all you need.
Note: This sweet potato flat bread recipe works well with whole wheat flour, most brands of gluten-free flour, spelt flour, and einkorn flour.
Variations
Herbed Garlic Flatbread: Mix 1 tablespoon of finely chopped fresh rosemary or thyme and 1 to 2 minced garlic cloves.
Cheesy Jalapeño Sweet Potato Roti: Stir in ¼ cup of shredded cheddar cheese and 1 finely diced jalapeño.
Curried Sweet Potato Roti: Mix in 1 teaspoon of curry powder and 2 minced garlic cloves.
If you like this recipe try our kamut flour tortillas or einkorn naan.
How to Make Them
- Combine the flour and salt in a bowl.
- Add the potato mash and mix well.
- After the flour gets combined, let the dough rest for 5 to 10 minutes.
- Shape it into a log and divide into 8 to 10 pieces.
- Roll out each ball of dough.
- Cook the flatbreads on a hot skillet for 1 to 2 minutes on each side.
I used a non-stick skillet and didn’t need to grease the pan. You may want to spray some olive oil or coconut oil on the skillet if you don’t use a non-stick surface.
Tips for Success
- Sweet potatoes can vary in moisture content based on variety, cooking method, and age. If your dough feels sticky, add a bit more flour until it’s soft and workable. And if it is dry, sprinkle a little water into the dough.
- The quickest way to cook a sweet potato is in the microwave. Pierce them a few times and cook for 10 to 14 minutes, depending on their size. Once cool enough to handle, the skin will slip right off!
- If you’re short on time, canned sweet potatoes work too! Just be sure to drain all the liquid first
- For a smoother texture, give the cooked potatoes a quick blitz in a food processor. If you’re okay with a little texture, a fork works well, too.
- This recipe works well with whole wheat or gluten-free flour, but these flours can be trickier to handle and tend to tear easily.
- If you are making gluten-free flatbread or using low-gluten flours like spelt or einkorn, the dough can tear easily. To avoid this, I slide a flexible cutting mat under the flatbread to transfer it to the skillet.
- Keep them soft: After cooking, stack the flatbreads and cover them with a kitchen towel. This traps steam and keeps them soft and flexible as they cool. Don’t skip this step.
Storage
Fridge: Stack the rotis with a sheet of wax paper between each one to prevent sticking. Place them in an airtight container or zip-top bag, and store in the fridge for up to 4 days.
Freezing: To freeze the roti, stack them with wax paper between each one, then place them in a freezer-safe bag. They will keep well in the freezer for up to 6 months.
Reheating: When you’re ready to enjoy, reheat the rotis directly from the fridge or freezer. Warm them in a skillet over low to medium heat for 1–2 minutes on each side until heated through.
You can also zap them in the microwave for 10 to 15 seconds. Splash some water on a towel and wrap them in the damp towel first.
Just be careful not to overheat, especially if you use the microwave because they can get tough and rubbery.
From Sweet Potatoes To Roti In No Time
This sweet potato roti is about to become your new go-to for those “I-need-bread-now” moments.
With just three ingredients and zero patience required (no yeast, no kneading, no nonsense), you’ll have a stack of soft, tender flatbreads ready to tackle anything you throw at them—wraps, dips, tacos, you name it.
And the best part? They store like champs. Make a batch to stash in the fridge or freezer for anytime the mood strikes.
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Sweet Potato Flatbread
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Ingredients
- 2 cups all purpose flour, (240 grams) see notes for using other types of flour
- 1 teaspoon salt
- 2 cups cooked and mashed sweet potato, (about 1 pound or 454 grams) see notes
Instructions
- Blend the flour and salt together in a bowl then stir in the mashed sweet potato until the flour is completely absorbed. If the mixture seems wet and sticky then add a couple tablespoons of flour (some sweet potatoes have more moisture and will require a bit more flour). Allow the dough to rest for 5 to 10 minutes.
- Dust the counter top with flour and shape the dough into a log then divide the dough into 8 to 10 portions and roll them into small balls.
- Coat the dough balls well with flour and roll them out until they are about 1/8 of an inch thick (roughly the thickness of 2 quarters stacked on each other). If you want to make tortillas then roll them out a bit thinner.
- Heat a non-stick pan on medium to medium low heat and cook for 1 to 2 minutes on each side. I like to flip them every 30 seconds to ensure they don't get too brown, if they are browning too fast I turn the skillet down a tad. If the dough puffs up as it cooks, just push the air bubbles out with a spatula.
- Once each flatbread is cooked, stack them on top of each other and keep them covered with a dish towel. This is the secret to making sure the bread stays soft. The towel will hold in the steam as they cool down, keeping them soft.
Video
Notes
- The moisture in sweet potatoes can vary a lot depending on their variety, how they’re cooked, and their age. If the mixture seems too moist, just add a bit more flour until you reach a soft, workable dough.
- You will need a little over a pound of uncooked sweet potatoes for this recipe. Once they are cooked the skin slides off quite easily.
- The fastest and easiest way to cook your sweet potato is to microwave them. Simply pierce the them 4 or 5 times with a sharp knife, place them on a microwavable plate and microwave them for 10 to 14 minutes (depending on the size of the potato) until they are soft. When they are cool enough to handle but still warm, the skin practically slips right off…. so easy!
- You can either mash them with a fork or give it a quick blitz in a food processor if you want a very smooth mash.
- This recipe works great with whole wheat flour and most brands of gluten free flour but will be more delicate to work with.
- Gluten free flour is especially more difficult to work with and the dough tends to tear easily as you transfer it to the skillet.
- Using Spelt or Einkorn Flour: These flours absorb slightly less moisture than all-purpose flour, so 2-⅓ cups (280 grams) of spelt or einkorn may be ideal. Adjust as needed if the dough feels sticky.
- These flatbreads store well in the fridge for 4 days or in the freezer for 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Can you use canned sweet potatoes and warm and mash?
Yes, you sure can. My daughter in law does this all the time. Make sure to drain any liquid from the can first.
If I want a bit thicker flatbread can I just not roll them as flat and bake cook for a little longer?
Yes, you can make them thicker and cook them a bit longer but you will want to turn the heat down a bit or the outside will burn before the inside finishes cooking.
I have jars full of dehydrated and powdered sweet potatoes. How easy it will be to add a bit of hot water to reconstitute them, add the flour and salt, and make these quickly! I am growing two dozen sweet potato plants and expect a harvest of a couple hundred potatoes this fall to dehydrate and powder. Sweet indeed! Thank you!
Oh wow, let us know how it goes with rehydrating the sweet potatoes.
@Barbara, not sure you’ll see this but tell me more about your dehydrated and predated sweet potatoes please! Did you make them yourself and what do you cook with them?
I haven’t tried this but will do it this weekend.
Enjoy!
Can I use my chickpea flour ( I grind with my grinder from Germany) to make these?
I haven’t tried this with chickpea flour. I would expect chickpea flour to make the bread pretty difficult to work with and it will absorb more moisture than regular flour. If you try it then roll the dough out onto some parchment paper and use the paper to transfer the flatbread dough to the skillet. That will prevent it from tearing when you transfer it.
I’ve made this several times and it’s really good!!!! Now I’m wondering if I can make them with almond flour instead of wheat flour?!
They will be very fragile and fall apart easily if you use almond flour. It can be done but they will be pretty difficult to work with.
April 2020, 5th week of quarantine.
I had never eaten roti before but I had 5 pounds of sweet potatoes, no bread and I am bored to tears.
I am so very glad I made these! It ticked all my boxes.
1. Arts and crafts in the mixing. I used my hands to mix the flour and sweet potato and patted them out like tortillas.
2. Using what I have on hand and avoiding unnecessary trip to store for bread.
3. Very little clean up.
4. Oh my goodness delicious!
I ate the first one with butter, second and third with cheese and fourth had butter and cinnamon! I don’t dare cook anymore today as I am eating them as fast as they come out of the pan!
Well you certainly know how to enjoy this unusual time. I agree with you about making extra batches. I tend to eat these as fast as I make them as well 😉
Where is the video. I cannot see it on this page at all
Hi Darlene, the video is toward the top of the page, about 2 paragraphs down. If you scroll past it then it will pop over to the bottom right of your computer screen in a smaller square so you can watch it as you scroll down the page. If you’re on a mobile device then the video is toward the bottom of the page, just above the recipe card. Sorry for the confusion but it shows up differently depending on which device you are using.
There is no video. Not at the top, nor at the bottom right. Nor just above the recipe card. I’ve scoured the entire page… Just not showing anywhere. :/
It is working now. You should find it about 1/3 of the way down the page. If there is a glitch again then the recipe is also on our YouTube channel
Can I use sweet potato flour instead of cooked sweet potato?. I’m looking to have premixes available in my freezer.
Hi Kristy, not for this recipe. The sweet potato is what binds the flour. If you use sweet potato flour then you will not have anything to bind with the flour. You can make these flatbreads ahead of time and freeze them though.