Sweet Potato Roti Recipe – Easy Indian Flatbread with Atta

Last Updated on 2 months by Neha Deshmukh

Sweet Potato Roti Recipe – Easy Indian Flatbread With Atta

Hey everyone! I’m so excited to share this sweet potato roti recipe with you. It’s a little twist on a classic, and honestly, it’s become a weeknight staple in my kitchen. I first made these when I was looking for a way to sneak a little extra veggie into my family’s meals, and they were a hit! They’re soft, slightly sweet, and incredibly satisfying. Let’s get cooking!

Why You’ll Love This Recipe

These sweet potato rotis are more than just delicious – they’re a winner for so many reasons. They’re super easy to make, even if you’re new to making roti. Plus, they’re a fantastic way to use up leftover sweet potatoes. And honestly, the subtle sweetness from the sweet potato adds a lovely depth of flavour that you just don’t get with regular atta roti.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup steamed sweet potatoes (about 2 medium sweet potatoes)
• 1 cup whole wheat flour (atta)
• ½ tsp salt
• 1 tsp ghee (optional, but highly recommended!)

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

Sweet Potatoes: Choosing the Right Variety

Any sweet potato will work, but I find that the orange-fleshed varieties (like Beauregard or Garnet) give the best colour and flavour. About 2 medium sweet potatoes will give you 1 cup when steamed and mashed. You can also bake them until soft – it just takes a little longer!

Whole Wheat Flour (Atta): Types and Substitutions

“Atta” is the Hindi word for whole wheat flour, and it’s the traditional flour used for making roti. You can find it at most Indian grocery stores. If you can’t find atta, you can use regular whole wheat flour, but the texture might be slightly different.

Ghee: The Flavor Enhancer & Regional Variations

Ghee is clarified butter, and it adds a wonderful richness and flavour to the rotis. It’s a staple in Indian cooking! If you don’t have ghee, you can use melted butter or a neutral oil, but ghee really takes these to the next level. In some regions of India, they even use mustard oil for a more pungent flavour – feel free to experiment!

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make these sweet potato rotis:

1. First, steam your sweet potatoes until they’re fork-tender. Once cooled slightly, peel them and mash them really well – no lumps allowed!
2. In a large bowl, combine the mashed sweet potatoes, atta, and salt.
3. Now, add the ghee (if using). This is where things get fun! Start kneading the dough. It should come together into a soft, pliable ball. If it’s too sticky, add a little more atta, one tablespoon at a time. If it’s too dry, add a tiny bit of water.
4. Divide the dough into equal portions – I usually make 4-6 rotis. Roll each portion into a smooth ball.
5. On a lightly floured surface, roll out each ball into a thin circle, about 6-7 inches in diameter. Don’t worry if they’re not perfect circles – rustic is charming!
6. Heat a skillet or tawa (flat griddle) over medium heat. Place a roti on the hot skillet.
7. Cook for about 30-60 seconds per side, until you see golden spots appear. Flip and cook the other side.
8. Optional: Brush the cooked rotis with a little ghee and stack them under a clean kitchen towel to keep them soft and warm.

Expert Tips

A few little things that’ll help you nail this recipe:

• Don’t overknead the dough. Overkneading can make the rotis tough.
• Use a hot skillet. This ensures the rotis cook quickly and evenly.
• Don’t press down on the roti while it’s cooking. This will flatten it and make it hard.
• A sprinkle of dry atta on the rolling surface prevents sticking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Sweet Potato Roti

Simply skip the ghee! Use a neutral oil like sunflower or canola oil instead. My friend, Priya, who’s vegan, loves adding a pinch of asafoetida (hing) to the dough for extra flavour.

Gluten-Free Sweet Potato Roti

Use a gluten-free atta blend instead of regular whole wheat flour. There are some great options available now!

Spice Level Adjustments

Add a pinch of red chilli powder or a dash of garam masala to the dough for a little heat. My family loves a tiny bit of ginger-garlic paste too!

Festival Adaptations (Navratri/Fasting Friendly)

During Navratri fasting, you can make these rotis using sabudana (tapioca pearls) flour instead of atta. Just adjust the water accordingly.

Serving Suggestions

These sweet potato rotis are incredibly versatile. They’re delicious with:

• Dal (lentil soup)
• Sabzi (vegetable curry)
• Yogurt
• Pickle
• Or even just on their own with a dollop of ghee!

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for up to 2 days. Reheat them on a skillet or in the microwave. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

Let’s answer some common questions:

What type of sweet potato works best for this roti?

Orange-fleshed sweet potatoes like Beauregard or Garnet are ideal for flavour and colour.

Can I make the dough ahead of time?

Yes, you can! Just wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 24 hours.

Can I use oil instead of ghee?

Absolutely! A neutral oil like sunflower or canola oil will work just fine.

How do I prevent the rotis from becoming hard?

Brushing them with ghee and stacking them under a kitchen towel helps keep them soft. Don’t overcook them either!

Is this roti suitable for kids?

Definitely! The subtle sweetness makes it a hit with kids. Plus, it’s a great way to get them to eat their veggies.