Kumara (Sweet Potatoes) Chapatis
Kumara chapatis bring a soft, slightly sweet twist to the classic flatbread, thanks to mashed orange kūmara worked into the dough. They’re tender, flexible, and beautifully hearty — perfect for scooping up chilli beans, pairing with a fragrant curry, or layering with crisp salad for a quick wrap. Their subtle sweetness also balances rich, savoury dishes like lentil casseroles, making them a versatile staple for any whole food plant‑based meal.
Ingredients
- 4 lrg kumara (sweet potato)
- 2 cups wholegrain spelt flour
- 2 cups wholegrain rye flour
- 2 tbsp whole cumin seeds Can substite cumin seeds for a spice or dried herb you prefer.
- ground pepper
Instructions
- Pressure cook kumara on a trivet with a cup or so of water or roast in an oven dish with a little water and covered in foil. Either method takes about 1 hour plus cooling time to de-pressurize the Pressure Cooker.
- Process whole kumara (sweet potato till very smooth.
- Dry fry the cumin seeds until just smoking and fragrant (if you are substituting dried herbs, don’t dry fry them).
- Sift flour into a large bowl, add everything else and mix to a soft dough. You might need to add additional flour if it is too moist.
- Divide into segments, this amount made 16.
- Flatten into chapati shape. Dry fry on both sides, I used two pans at once to make it quicker.
- Cover with a slightly damp tea towel and keep warm in oven as you cook the rest.
Tried this recipe?Let us know how it was!