Sweet potato chapati

This has to be the easiest recipe ever and a tasty one at that.  From the color, to the texture, to the taste...it is an absolute winner.  Here is another way to get your children (or spouse) to eat their veggies, and a traditional food at the same time.  Sweet potatoes are little packages filled with nutrition and fiber.

Only three ingredients are used to make these chapatis and I use my food processor with the blade attachment to knead the dough.

You can get creative and add a little chilly powder to the dough to give it a kick, but even on its own the chapati tastes wonderful. Alternatively you can add a bit of ghee at the end, or butter but it is not essential if you are cutting down on fats.  I love to eat this for tea with a nice hot pepper jelly or as an accompaniment to a vegan or vegetarian meal.

Bon Appetit!

Ingredients

1 cup mashed sweet potatoes
1 cup all purpose flour
1/4 to 1/2 teaspoon of salt

Method

Place your sweet potatoes in a microwave safe dish.  Add 1/2 cup of water.  Pierce the potato roughly with a sharp knife.  Microwave on high until the potato is soft when pierced with a knife ( about 6-10 minutes depending on the appliance). Check after 5 minutes and put back in 3 minute increments. Note: this can be done on a stove top too.

 Remove from microwave and drain.  Peel when hot because the puree must be warm to get the right dough.  The potato will be hot so run a knife gently down one side of the potato to split the skin.  Using a fork and a teaspoon gently pry the skin away from the potato.  It comes out very easily if the potato is cooked

Roughly cut the potato into pieces and put into your food processor. ( you could mash by hand too)

 Measure out one cup and return to the food processor. ( can be kneaded by hand if you prefer)

 Add the flour and salt and pulse until mixed.

  Continue to blend until the dough forms a ball on one side.  Open the processor and push down the ingredients from the sides as required.

 Feel the dough.  If it is sticky add more flour and blend.  The final dough will be easy to handle and not sticky or dry.  Remove and form a roll on a board with the dough.  Flour the board and hands as required.

 Cut the roll into  about 8 pieces.

Cover your hands with flour and make a ball of each piece and set in a container.  Cover the container with a dish cloth to prevent the balls from drying.

Using flour on the board, roll each chapati out to form a circle about 2 mm thick.  Do not worry about what your circle looks like, it will taste great regardless. I get my husband to roll the dough because the chapatis look so much better when he does it.

Heat a non stick pan on the stove. There is no need for oil.

Dust the chapati to get rid of excess flour. When the pan is hot put the chapati in it and let it cook for a few minutes before turning over.  Do not let it burn. You will see a few bubbles forming in the chapati.

 When you turn it over the bubbles will appear after a while and the whole chapati may bloat. This is a good sign that the inside of the chapati is cooking. A few dark spots are fine too as seen in the picture.  You can brush the chapati with a little ghee or butter or vegan alternative at this point if you would like it a little richer.

Continue cooking the whole batch.  Keep covered under a dish cloth so they stay warm and soft.  Eat warm and enjoy!!

Approximate nutrient value per serving ( based on 8 servings)
Calories 81.9/ total fat 0.2 g/ total carbohydrates 17.9 g/ protein 2.6 g