This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
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.
Pin this now to find it later!
Pin It
Sweet Potato Flatbread
If you make this recipe, please leave a star rating and comment.
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!
Made with your ancient grains gf flour. You were right, they were delicate until I got them in the pan.Had to add extra flour and then Lots of extra when rolling. Dh and kids really like them so I’m happy. Thank you!
Joy, thank you so much for the feedback. I really appreciate you taking the time and so glad Dh and the kids liked them.
Oops another question, what about whole wheat or other whole grain flour. Would it still be the 2 cups?
Thank you!
Yes the measurements for whole wheat flour are the same as regular all purpose flour
How would you store them? Can they be frozen for future use?
Going to try these tonight!!!
Seal them in a bag and store them in the fridge or freezer.. enjoy
Good evening, savorthebest.com! I attempted making your Sweet Potato Flatbread recipe. I am NOT able to ingest the regular wheat, all-purpose, GF or any of the other starch flours. What I did use in the recipe was equal ratio of Sweet Potato to Bob’s Red Mill Super Fine Almond Flour, then used a 1/3 Cup scoop & a Tupperware Hamburger Press to make a biscut size disk. They fried up nice. But, I would like to make them paper thin like lefse. Don’t know, what flour should be used to dust the regular rolling pin & table? I may need to use a lefse rolling pin, which I have never used or made Russet Potato Lefse. But, I have enjoyed this awesome food product as a child with melted butter & sugar. Wonder, if it would be possible to make your Sweet Potato Flatbread recipe like the old fashioned Russet Potatoe Lefse. What do you think?
Lorna, I am so happy to hear you found a gluten free flour that you can substitute with good results. If you want a very thin flatbread then I think you will want to try a blend of a few different gluten free flours. Gluten free flours are particularly fussy and they tend to behave a little better when they are combined with other gluten free flours. I have rolled out some pretty thin breads with the three different flour blends that I link to in the last paragraph of this post. If those flour blends have too much starch in them for you then I would suspect that gluten free oat flour would as well. If you can tolerate oat flour then that might work. I have seen several comments on my facebook post that people are trying coconut flour. Perhaps even a combination of coconut flour and almond flour. I am particularly impressed with millet flour. Does Millet flour have too much starch for you?
Hi Dahn,
Thanks for an absolutely superb recipe! I’m currently living in Japan, where purple sweet potatoes are abundant, which led to me creating a visually gorgeous and mouth wateringly delicious variation!
Keep up the great work!
Andrew
Andrew thanks for the comment, it is good to know that this worked well with purple sweet potato
I’m interested in making these. What would be the best way to prepare the mashed potatoes without cooking them in the microwave?
Hey Rick you can either bake them in the oven or boil them on the stove top. If you want to use the oven then preheat the oven to 400°F. Pierce the potatoes a few times with a knife and bake them for 45 minutes to an hour or until they are soft. When I cook them this way I don’t even peel them first because they are really easy to peel after they are cooked, the skin practically slides off.
If you boil them then place them (whole) in a pot of water, bring the water to a boil then reduce the heat to a simmer and cook for about 30 minutes until they are tender. Then let them cool enough to slide the skin off.
If you want to peel and slice them before cooking them then you could reduce the cooking time to 15 minutes… hope that helps. Let me know if I can answer anything else
Aloha, this looks fantastic!
I was going to use gluten free four. What would you recommend as the measurement for the recipe?
Mahalo:)
Aloha back at ya! I have used a few different gluten free flour blends and the ratio of flour was the same as for regular flour. With that said, it really will depend on the brand and type of flours that are in your flour blend. For instance, coconut flour or blends with coconut flour in it will soak up a lot more moisture. Here are some links to the flour blends that I used very successfully and used the same amount as regular flour.
Cup 4 Cup Pamela’s flour blend (these are affiliate links) and our own ancient grains flour blend
I couldn’t say with certainty how any other flour blend will perform aside from these since these are the only ones I have tested the recipe with. I hope this helps. I would love to hear back how it turns out for you and if you used a different flour than these. Thanks for stopping by
Hello, is pure coconut flour possible for this recipe and if yes, how much would you use? Thank you!!
Hi Ana, I have not tried the recipe with coconut flour so I don’t know what the measurements would be. I would love to hear back from you if you try it
Would almond flour work? I am grain free and this sounds really good!
Hi Yolonda, I have not tried this with almond flour but I don’t see why it wouldn’t work. The texture and flavor would be different and it would definitely be more delicate to work with. I don’t know how much almond flour you would need. If you try it I would love to hear about your results.
What is the reason for the salt? Can I play with the amount? Would canned sweet potatoes mess this up?
Hey Stephany, salt really enhances the flavors in this recipe. Just a small amount makes a big difference. If you have problems with salt then this recipe works well without any salt at all but it will be a bit on the bland side (but still quite delicious). You certainly could adjust the amount of salt in the recipe by reducing it or increasing it but I would not recommend increasing the salt by more than 1/8 or 1/4 teaspoon…. truly a little salt goes a long, long way and it is easy to ruin a recipe by adding too much.
About using canned sweet potatoes…. that would work if you could find them canned only in water. Most canned sweet potatoes I see have been canned in sugar syrup. I saw some people comment on social media that they would like to try unsweetened canned pumpkin puree but I have not heard back to find out if their results were successful. In theory, it would work but may require a bit more flour.
I hope this helps. Thanks for stopping by
Looks so good, and easy! Cannot wait to try!
thanks Lauren, I hope you enjoy it
I love making my own flatbreads…these look wonderful with the sweet potato! A definite must-try! 🙂
oh if you like making flatbreads you will enjoy this one, it really is yummy