Sweet Potato Stuffed Flatbread Recipe – Vegan & Gluten-Free Indian

Last Updated on 2 months by Neha Deshmukh

Sweet Potato Stuffed Flatbread Recipe – Vegan & Gluten-Free Indian

Hey everyone! I’m so excited to share this recipe with you – Sweet Potato Stuffed Flatbreads! These aren’t just delicious, they’re a little hug on a plate. I first made these during a cozy autumn weekend, and they’ve been a family favorite ever since. They’re perfect for a comforting meal, a festive snack, or even a unique brunch. Plus, they’re surprisingly versatile – vegan, and easily adaptable to be gluten-free! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These stuffed flatbreads are a delightful blend of sweet and savory. The soft, slightly sweet filling contrasts beautifully with the gently chewy flatbread. They’re packed with flavor, surprisingly easy to make (though there are a few steps!), and a wonderful way to enjoy the goodness of sweet potatoes. Honestly, who doesn’t love a good stuffed flatbread?

Ingredients

Here’s what you’ll need to create these beauties:

• 1 cup whole wheat flour (approx. 120g)
• 1 cup all-purpose flour (approx. 125g)
• 1 large sweet potato (approx. 200-250g)
• 0.5 cup grated coconut (approx. 50g)
• 0.75 cup jaggery powder (approx. 150g)
• 0.25 teaspoon turmeric powder (approx. 1.25g)
• 0.5 teaspoon cardamom powder (approx. 2.5g)
• 0.25 teaspoon nutmeg powder (approx. 1.25g)
• 3 tablespoons vegan ghee (approx. 45ml)
• 0.5 teaspoon salt (approx. 2.5g)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe, so here are my little kitchen secrets:

• Vegan Ghee: Don’t skip this! It adds a richness and flavor that’s just incredible. You can find it at most Indian grocery stores or online. If you absolutely can’t find it, use a neutral-flavored oil like sunflower or canola, but the flavor won’t be quite the same.
• Jaggery: This unrefined sugar is key to the authentic flavor. It has a lovely molasses-like taste. If you can’t find jaggery, you can substitute with packed brown sugar, but reduce the quantity slightly as brown sugar is sweeter.
• Spice Blend: The combination of turmeric, cardamom, and nutmeg is magical! Feel free to adjust the amounts to your liking. I love a good dose of cardamom, but my husband prefers a more subtle flavor.
• Whole Wheat & All-Purpose Flour Combination: Using both flours gives the flatbreads a lovely texture – a bit of chewiness from the whole wheat and softness from the all-purpose. You can experiment with using 100% whole wheat flour for a healthier option, but the dough might be a little tougher to work with.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Make the Dough: In a large bowl, combine the whole wheat flour, all-purpose flour, turmeric powder, and salt. Add the vegan ghee and gradually add water, kneading until a soft, pliable dough forms. Cover and let it rest for about 20 minutes. This resting time is important – it allows the gluten to relax, making the flatbreads easier to roll.
2. Cook the Sweet Potato: While the dough rests, microwave the sweet potato for about 5-7 minutes, or until soft. Peel and mash it until completely smooth. No lumps allowed!
3. Prepare the Filling: In a pan, sauté the mashed sweet potato with the remaining vegan ghee, grated coconut, jaggery powder, cardamom powder, and nutmeg powder. Cook over medium heat, stirring constantly, until the mixture thickens and comes together – about 5-7 minutes. Let it cool slightly.
4. Stuff the Flatbreads: Divide both the dough and the sweet potato filling into equal-sized balls. Flatten a dough ball slightly, then place a spoonful of the sweet potato mixture in the center. Gently bring the edges of the dough together to enclose the filling, forming a ball.
5. Roll Out the Flatbreads: Lightly flour a clean surface and gently roll each stuffed ball into a flatbread, about 5-6 inches in diameter. Don’t worry if they’re not perfect circles – rustic is charming!
6. Cook to Golden Perfection: Heat a skillet or griddle over medium heat. Cook each flatbread for about 2-3 minutes per side, or until golden brown spots appear. Brush with a little vegan ghee while cooking for extra flavor and a beautiful sheen.

Expert Tips

• Don’t overknead the dough! Overkneading can make the flatbreads tough.
• Make sure the filling isn’t too hot when you stuff the dough, or it might tear the dough.
• If the dough is sticking to the rolling pin, add a little more flour.
• Don’t overcrowd the skillet – cook the flatbreads in batches.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan: This recipe is already vegan! Just ensure your ghee is plant-based.
• Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular all-purpose flour.
• Spice Level Adjustment: Add a pinch of cayenne pepper or chili powder to the filling for a little heat. My friend, Priya, loves to add a tiny bit of garam masala too!
• Festival Adaptations: These are fantastic for festivals like Holi or Lohri. During Lohri, we often make a larger batch and share them with neighbors.

Serving Suggestions

Serve these sweet potato stuffed flatbreads warm, drizzled with a little extra vegan ghee or a glass of plant-based milk. They’re delicious on their own, or as part of a larger Indian meal. They pair beautifully with a simple dal or a side of yogurt (if you’re not vegan).

Storage Instructions

Leftover flatbreads can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet or microwave before serving. You can also freeze them for longer storage – just wrap them individually in plastic wrap before placing them in a freezer bag.

FAQs

Let’s tackle some common questions:

1. Can I use a different type of flour for the dough?
Absolutely! You can experiment with other flours like spelt or einkorn. Just be aware that the texture might vary.

2. What is jaggery and can I substitute it?
Jaggery is an unrefined sugar made from sugarcane or palm sap. If you can’t find it, packed brown sugar is a good substitute, but use a little less.

3. How can I adjust the sweetness level of the filling?
Simply adjust the amount of jaggery powder. Start with a little less and add more to taste.

4. Can I make the dough and filling ahead of time?
Yes! You can make the dough and filling a day in advance and store them separately in the refrigerator.

5. What is the best way to prevent the flatbreads from sticking to the skillet?
Make sure the skillet is properly heated and lightly greased with vegan ghee. Also, don’t overcrowd the skillet.

6. Can this be made with other root vegetables?
Definitely! You can substitute the sweet potato with butternut squash, pumpkin, or even carrots.