Cinnamon-Scented Sweet Potato Chapati – a delicious recipe with whole wheat flour, barley flour, butter, salt, ground cinnamon, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, potato, butter, salt, and cinnamon in a large bowl; mix well. Add water; press mixture together with hands. Turn dough out onto a lightly floured surface; knead until smooth (about 2 minutes).
2
Divide dough into 16 equal portions, shaping each into a ball. Working with 1 ball at a time (cover remaining dough to prevent drying), roll each into a 4-inch circle on a lightly floured surface (circles will be very thin).
3
Heat a medium cast-iron skillet over medium-high heat until very hot. Place 1 dough round in pan, and cook 2 minutes or until brown spots appear, turning after 1 minute. Place the bread on a cooking rack over the eye of a gas burner. Hold bread over flame with tongs, turning until both sides of bread are puffed and brown spots appear. (Some chapatis will puff more than others). Repeat procedure with remaining dough.
286
kcal
Calories
4
g
Fat
56
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 cups whole wheat flour, 1/2 cup barley flour, 1 cup mashed cooked sweet potato, 1 tablespoon butter, melted, and more.
Yes, Cinnamon-Scented Sweet Potato Chapati falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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