Ingredients for Cinnamon Scented Sweet Potato Chapati
- 1 cup whole wheat flour
- Barley Flour
- 1 cup cooked and mashed sweet potato
- 1/4 cup (1/2 stick) unsalted butter
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup to 1 cup warm water
- 2 cups all-purpose flour
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How to Make Cinnamon Scented Sweet Potato Chapati
- Lightly spoon all-purpose flour and whole wheat flour into separate dry measuring cups, leveling with a knife.
- In a large bowl, combine 2 cups all-purpose flour, 1 cup whole wheat flour, 1 cup cooked and mashed sweet potato, 1/4 cup (1/2 stick) unsalted butter, 1 teaspoon salt, and 1 teaspoon ground cinnamon.
- Mix thoroughly until well combined.
- Gradually add 3/4 cup to 1 cup warm water, mixing until a soft, slightly sticky dough forms. You may need slightly more or less water depending on the consistency of your sweet potato.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Divide the dough into 16 equal portions and shape each into a smooth ball.
- Working with one ball at a time, roll each into a 4-inch circle using a lightly floured rolling pin.
- Heat a medium cast-iron skillet or griddle over medium-high heat until hot.
- Cook each chapati for 1-2 minutes per side, or until lightly browned and puffed. You may need to adjust the heat to prevent burning.
- For extra puffiness (optional): Once cooked, place each chapati on a cooking rack over a gas burner (or directly over a low flame on your stovetop) for a few seconds per side to puff up the bread further. Use tongs to carefully rotate and avoid burning.
- Serve warm and enjoy! These chapatis are delicious on their own or with your favorite curries and dips.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
5g
Fat
2g
Carbs
5g
