Cinnamon Scented Sweet Potato Chipati

So, flatbread is my bread of choice for the moment.  Don’t get me wrong, I love sinking my teeth into a thick, soft piece of yeasted bread, but sometimes, I want a thin crispy bread, you know, to shake things up.

I love pitas and naans, so when I came across this recipe for chipati, I was intrigued.  A different kind of Indian flatbread?  Don’t mind if I do.  The only difference I can see between naan and chipati is that chipati is a little thinner.

Obviously mine is even more different because of the addition of sweet potato and cinnamon.

But what an addition.  It’s subtle, but still noticeable and quite pleasant.  I’ve had a lot of fun dipping these guys in hummus, and making little pizzas out of them.

Making your own flatbread is incredibly easy, and since there’s no rising time, you can make them rather quickly.  They are a great accompaniment to dishes as well.

Cinnamon Scented Sweet Potato Chipati

Adapted from Cooking Light Annual Recipes 2004

Makes 16 chipatis

1 cup all purpose flour

1 cup whole wheat flour (you can use all all-purpose)

1 cup mashed, cooked sweet potato

1 Tbsp butter, melted

1 tsp salt

½ tsp cinnamon

¼ cup water

Combine flour, sweet potato, butter, salt and cinnamon in a large bowl and mix well.  Add in water and press the mixture together with your hands. Turn the dough out onto a lightly floured surface and knead until smooth, about 2 mins.

Divide the dough into 16 equal-ish portions, shaping each into a ball.  Working with one at a time, roll into a 4 inch circle, about 1/8” of an inch thick.  Repeat for each ball of dough.

Heat a medium skillet over medium high heat until very hot.  Place one dough circle in the pan, and cook for 2 mins, or until brown spots appear, turn and cook the other side.  They may also puff up.  Transfer to a large plate and serve!

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