Also, you cannot find this in any restaurant outside. So, if you like it, please comment and let me know your views. Enjoy! 🙂
Stuffed Sweet Potato Flatbread
Ingredients:
- For Dough:
- 2 cup Whole wheat flour
- ½ tsp of salt
- ½ cup milk and water as needed to make soft dough
- ½ cup Whole wheat flour for rolling
- 2-3 TBSP of oil for cooking flatbreads
- For Filling:
- 3 cup boiled and grated organic sweet potato
- 1 cup organic coconut powder
- 3 tbsp organic sugar
- 1 tsp nutmeg powder
- 1tsp cardamom powder
- 10-15 saffron strands
- Mix everything and cook in fry pan for 5-6min in a low flame till the it thickens. spread the mixture on a big plate and let it cool. When it cools down make 10-12 round balls and keep aside
Directions:
- Combine and sieve the wheat flour,salt and milk along with little water and knead into a soft dough.
- Divide the dough into 10-12 equal portions and keep aside..
- Roll out one portion of the dough into a circle by dusting with dry flour of 75 mm. (3″) diameter.
- Place one portion of the filling mixture in the centre of the circle.
- Bring together all the sides in the centre and seal tightly.
- Roll out again into a circle of 125 mm. (5″) diameter using whole wheat flour for dusting and keep rolling gently.
- Heat a griddle and cook on a medium flame using little oil till it turns golden brown in colour from both the sides.
- Repeat with the remaining dough and filling to make all the flatbreads! Serve hot or at room temperature with butter!
- Tips:
- Make sure to keep these dough portions smaller than sweet potato filling portions to get the right taste of the flatbread.
- To make one flatbread, roll 2 small thin tortillas, spread the filling in between the tortillas, and roll again to make a perfect circle. Then, cook on griddle by applying some oil.