Who Knew Sweet Potato and Yogurt Could Make Such Soft Delicious Flatbread? | Healthy Tortilla Wraps

Sweet potato 🍠 is the star ingredient here and it will not disappoint you. A garlic herb topping makes it even better! This recipe is healthy/diet-friendly (you can even omit the oil if you wish), uses cheap ingredients, is simple to make, stays soft and is most importantly very delicious. Roti, flatbread, chapati, call them what you want. Use them as sandwich wraps, or burritos/tortillas. Honestly, they are even good enough to eat on their own. Just be ready to make them over and over again 😋

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📝Ingredients: (for 4-5 med size flatbreads)

• 1 cup flour (3/4 whole-wheat atta flour, 1/4 all-purpose flour) You can use 100% ONLY whole-wheat atta as well. I added a bit of all-purpose flour for extra softness. Spelt flour is a good substitute here instead of whole wheat if you prefer it. You can of course also simply use completely all-purpose flour, but I recommend incorporating whole grains, it's much better for you.

• 1 cup mashed sweet potato (I used the orange ones)

• 1/3 cup (80ml) yoghurt

• ¾ tsp salt (you can reduce to ½ or add as needed)

• 1-2 tbsp olive oil (you can even leave out the oil completely if u want, but it adds to the taste and texture of the flatbread)

• Water (as needed, I used 2 tbsp, you might need more/less/no water depending on how dry/moist your sweet potatoes are, how thick/thin your yoghurt is and the type of flours used)

• Optional topping: fresh herbs, dried herbs, lightly roasted garlic in butter/ghee/olive oil

❃❃ Process ❃❃

1) Roast/boil/steam/microwave sweet potatoes until tender and mash them well with a fork or potato ricer.

2) In a bowl, combine the mashed sweet potatoes, yoghurt, olive oil and salt.

3) Add the flour/s and use your hands to start bringing the dough together. At this point, you can also add chopped fresh herbs, roasted garlic, dried herbs, seeds, etc. I prefer to simply add them at the end as a topping/garnish.

4) Add water as needed 1 tbsp at a time. Lightly knead the dough without overworking it. If too wet, add some flour (and vice versa). The dough ball should be soft and pliable. Slightly tacky but smooth and firm.

5) Cover and rest the dough for 15 min.

6) Prep your work surface with plenty of flour and divide your dough into 4-5 equal pieces. Shape each of them into smooth round balls.

7) Roll out each ball into thin circles with a light rolling pin, add flour as necessary. Don’t worry if they are not perfectly round, they will still taste great no worries ;)

8) Prepare a non-stick pan(or tawa/crepe pan) @ med-high heat. Once ready (make sure it is hot!), gently place your flatbread in the pan. After about 30 secs, check to see if the bottom is slightly blistered, then flip and continue to cook for another 30 secs. Repeat this twice, in the 2nd round, press down to make it puff up and rotate as necessary to ensure even cooking. Puffing up is important as it means that the hot air is cooking it from within. It will take around 1 min per side in total (2 or more min per flatbread).

9) Brush your cooked flatbread with some garlic roasted butter/oil mixed with chopped fresh parsley/cilantro and sprinkle dried Italian herbs/chilli flakes.

10) Place the cooked flatbread on a tea towel and cover to keep it soft. Repeat for the rest and stack each of them on top of another and keep ‘em covered.

11) Once all of them are cooked, they are ready to serve and enjoy with whatever you like. Pairs especially well with chicken/beef/meat curries and stews or kebabs/koftas.

12) Store them in a covered container for up to 2 days at room temperature or up to a week in the fridge. Reheat them to bring back their softness. You can also store them in the freezer for much longer.


Sound Track Credits:
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