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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!
Hi
I just bought a packet of Matthews Cotswold Wholemeal Spelt flour(multi purpose Spelt flour for bread rolls and general recipe) for the first time. I am wondering that will this wholemeal spelt flour work for flatbread. Recently, I made some flatbread with plain flour and it was so delicious. When I cooked and boiled sweet potatoes until tender and then still hot, so do I wait to cool it first before making it. I would love to hear from you and advice. Thank you 🙂
Yes Sheree, this will work with wholemeal spelt flour. That flour will absorb more moisture than regular all-purpose flour so you may have to adjust the amount of flour a bit.
It doesn’t make a difference if the sweet potato mash is hot or cold. Some people swear it needs to be hot but I have made it both ways with perfect results.
You will really love this with whole wheat spelt!
Just made some of this in my NAILED IT WAY…with ground oatmeal and fried with butter…some of my sweet potatoes were not all done and so my the dough was lumpy with sweet potato bits . My daughter in law loves it as well as the granddaughter…
Shes just replied she just might eat this now as she loves it a lot . shes the health nut in the family…Her mother was a health nut too…studied nutrition.
I will cook the potatoes longer and cream them before adding to part flour and part oats grounded but still fry it in a butter as the brain still needs some fat and it does help the flow on out.
While making this I thought that I just might try beets and turnips as well mayne even all three in one flat bread…
By the way we had what I made with creamed avacado spread on and cucumber on top…I am grabbing cranberry next time what colors they make….
Nora you sound like you had a blast with this recipe. I would love to see what you get if you try beets with the recipe. Thanks for the comment, it was fun to read what you did.
Hello from Germany. Thanks for the great recipe. I love it.
One question about freezing them….do I thaw them afterwards and preheat them in a skillet?
All the best, Alice
Hi Alice, once they are thawed they can be heated in a skillet or microwave, or simply eaten cold. Just be sure not to overheat them or they will get tough.
I used gluten free flour and rolled them out in a cloth and cloth-covered rolling pin. No problem getting them onto the pan. Just wonder how you get yours a perfect roundness, though. Thanks for this recipe as I try to do gluten-free and egg-free most days.
Jackie, I’m glad to hear you were successful with the gluten-free flour. I was a little obsessive about getting my flatbreads as round as possible for the photos, I took my time and turned the dough frequently to get even pressure. I don’t always worry about how round they are but I wanted them to be pretty for the photos 🙂
How would almond flour do with this recipe? THanks in advance!!
I just made these flat breads for breakfast. They were easy to make and tasted great. I used whole wheat flour and added a handful of chopped fresh coriander leaves to the dough.
I stacked the cooked flat breads in an insulated casserole and they remained soft and warm. We ate them with mango chutney.
Next time I may add some indian spices to the dough. Thanks for a great recipe
That sounds amazing!! I think I need to have breakfast with you! 🙂
Could you use coconut flour?
I don’t know how coconut flour would work, it soaks up moister like a champ and tends to make things pretty dry
Have you ever tried it with pumpkin instead of sweet potatoes I’m going to try that report back
I haven’t tried it with pumpkin yet, I would love to hear your results. I imagine it might take more flour as pumpkin has more water in it than sweet potato. Let me know how it goes 🙂
Hi, can’t wait to try these, has anyone tried Gram flour (chickpea)?
Hey there Di, according to some other readers, chickpea flour will be a big fail on this recipe. I have not tried it myself but have received some feedback from other readers.
I made these this past weekend and they are AMAZING. I rolled them a bit thinner to make more of a tortilla with them, and my whole family loves them. My oldest has strict dietary restrictions he has to adhere by and these fall into what he can have and he loves them! Thanks so much for sharing. This is such an easy recipe and the less ingredients the better. Thanks again!!!
I am so happy to hear that, it warms my heart to know that this works well for your son. Thanks for your comment Jacqueline
Is it possible to use quinoa flour instead and if so what quantity?
Antoinette, I have not tried this recipe with quinoa flour so I can not be sure how it would turn out. It is a pretty versatile flour and might work well but it would have a pretty assertive flavor. I don’t know if the flatbread would stay soft after it is cooked and I don’t know how much you would need to use. If you do try it I would recommend starting with 2 cups of flour and after that is mixed in well then gradually add more until you get a workable consistency.
I would love to hear back from you if you give it a shot
What is the curry/stew pictured at the top that the flat bread is being dipped into? It looked so yummy!
Hi Carrie, that was a super fast and easy vegetable curry that I threw together for the photo shoot. I sautéed an onion with some garlic then threw in some diced carrots (probably 3) and a diced sweet potato. Once that cooked for a couple minutes I tossed in 2 or 3 tablespoons of curry powder, a teaspoon of ginger powder, 3 tablespoons of tomato paste and a can of diced tomatoes. Then I threw in a cup or two of broth and a cup of canned coconut milk. It didn’t have all the complex flavors and veggies that a regular curry stew would have but it was actually pretty tasty and we ended up eating it all after I took the photos.