Flatbreads are very common in Indian cuisine and there are so many different varieties of them. Rotis, Naans, Parathas and stuffed Parathas. I have posted a few different recipes myself here like grain free Roti, grain free Naan , cassava methi paratha, Kheema paratha, sweet potato stuffed paratha
Paratha has a bit more fat (oil) in it than rotis or naans. A paratha is cooked on a pan just like a roti however some oil or ghee is applied to it while it is being cooked. This makes it slightly crisp and flaky on the outside and so delicious!
This sweet potato paratha is actually not a traditional recipe but its something I developed to make it easier than the ‘sweet potato stuffed paratha‘ recipe. Now potato and sweet potato and / other veggies stuffed parathas are very common in Indian cuisine. They are delicious but they are also a bit harder to roll (after stuffing). And when you use cassava flour it becomes even harder due to the sticky nature of cassava flour. That’s why I decided to mix the sweet potato into the dough itself and made this version one day and it came out simply delicious! A couple more tries later it came out perfect and this paratha is very sturdy to hold up curries as well as pretty easy to roll out! Now that is pretty awesome right?
You can eat this paratha as a side to any meal. I particularly like to eat it sometimes for breakfast along with some additional mashed sweet potato on the side! Yum! Yeah I mostly don’t eat breakfast and do Intermittent fasting, however occasionally I will break that pattern (btw diet variation is actually very good for you in case you didn’t know!) and eat extra carbs and this breakfast is perfect for that 🙂
Since my grain free flatbread recipes are popular on my youtube channel, I did a video for this one too!
Hope you try this recipe! And let me know how you like it in the comments below or by posting on instagram and tagging me (@cook2nourish).
If you like this recipe, you should definitely check out my cookbook AIP Indian Fusion, which has 114 AIP compliant recipes including 8 different flatbreads like this one!
- ½ cup packed boiled and mashed sweet potato (see notes)
- ¼ tsp sea salt
- ½ cup cassava flour
- 1 tbsp arrowroot starch
- About ½ a cup hot water (in divided portions)
- 1-2 tbsp avocado oil
- extra cassava flour for dusting
- extra avocado oil for pan frying
- In a large mixing bowl, add the mashed sweet potato (make sure there is no water in the cooked sweet potato before you mash it)
- Add the salt, the cassava flour and the arrow root starch.
- Add half of the hot water and mix using a wooden spatula. Then add the rest of the water slowly until all the flour gets wet. (You would need a bit less than ½ a cup )
- Let cool for a couple mins and then using your hands knead the dough.
- Add the oil and knead again until you get a smooth dough. Divide the dough into 4 portions and roll each portion into a ball. Keep the dough balls aside covered.
- Heat a cast iron or a non stick pan.
- While the pan is heating up, take a dough ball and lightly dust it with cassava flour. Roll it between parchment papers to be about 5 to 6 inches in diameter.
- When the pan is hot, lower heat to medium and place the rolled out paratha onto the hot pan. Let cook for 1 minute and then flip using a spatula. Using a small spoon, apply about ¼ tsp oil on the top of the paratha. Let cook for 1 more minute and then flip again. Again apply a little bit of oil on this side as well and let cook for another 30 secs or so until the paratha is slightly crisp and has some brown spots on the outside. Transfer to a serving plate.
- Finish cooking the rest of the parathas the same way.
- Serve parathas warm as a side to your meal!
Also, you can use either orange fleshed or white fleshed sweet potato in this recipe.