Cinnamon Scented Sweet Potato Chapati Recipe #330402
Cooking Light.
by dicentra
30 min | 15 min prep
16 chapatis
- 1 1/2 cups whole wheat flour
- 1/2 cup barley flour
- 1 cup mashed cooked sweet potato
- 1 tablespoon butter, melted
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup water
- 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).
- 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).
- 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.
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5 stars