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Sweet Potato Roti/Flatbread

Updated: Jan 28


  • 1 cup sweet potato puree (approx 1 medium sweet potato)

  • 1 cup all purpose flour

  • 1/2 t salt, optional

  • butter, optional


  1. Cook sweet potato, ideally steamed, boiled or pressure cooked

  2. Mix 1 c of warm sweet potato puree with 1 cup of all purpose flour and 1/2 t salt, if using. Do not over mix, stop mixing when dough just comes together

  3. Cut dough into 6 pieces

  4. Liberally use flour as needed to coat dough pieces and rolling surface, continuing to add often if sticking

  5. Flatten each dough ball with fingers before rolling, flip, then start rolling, again adding flour as needed if sticking

  6. On a preheated hot pan or griddle, cook roti until it starts to get brown spots, then flip.

  7. You can lightly butter the cooked side with ghee or butter

  8. Once the other side has big bubbles and also browinging, flip one more time

  9. Apply ghee or butter to second side, if using, then remove from heat

  10. Store cooked roti between clean cloth towels to keep them from drying out. If needed you can put in a shallow pan with a lid

  11. Serve warm and enjoy with a meal!

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