Sweet Potato + Wholemeal Spelt Paratha Flatbreads

This Sweet Potato + Wholemeal Spelt Paratha, is a lovely flatbread recipe. You can add more layers of flavour with herbs, or cheeses, or even miso paste. It can be as simple or more in depth as you like.

I love it with a warming soupy dish, and think it would be fantastic quartered up and served warm with dips or just plain with a sprinkle of good sea salt.

I do have to apologise for the photos, it was a night time adventure in the N + N Kitchen!


The Dough:

2 cups wholemeal spelt flour plus up to a 1 extra cup for dusting

1 sweet potato, cooked + mashed

1 tsp coriander powder

1 tsp cumin seeds

1 tsp salt

2 tsp ghee or coconut oil

filtered water as needed

The Fillings (optional):

Chopped fresh herbs – coriander, rocket, parsley

Miso + tahini paste 50/50 mix

Goats feta

Vegan parmesan

Additional ghee or coconut oil for brushing the dough



  • In a bowl mix together all the dough ingredients except water.
  • Depending on how wet the sweet potato is you may have to add drops of water at a time to bring together the dough, or more flour to achieve a workable dough.
  • Dust the counter with spelt flour and knead the dough until a smooth ball is achieved. Cut into 8 portions.
  • At this point you can place on a flour dusted plate and leave to rest for a few hours or overnight (placing in turned off oven is a good trick), this allows the dough to soften up further.

To prepare the Parathas:

  • Place a sheet of baking paper on the counter, sprinkle with flour, place a ball of dough and sprinkle with a little more flour, and place another sheet of paper on top.
  • Roll out until about 2mm thick, don’t worry if it’s an uneven shape that’s the beauty of it.
  • Take paper off, brush with a little oil of choice, and sprinkle with herbs or other filling.
  • Bring the left and right of dough into the centre, then fold top and bottom into the centre, to create a square of sorts.
  • Sprinkle again with a little flour place baking sheet on top and roll again to 2mm ish.
  • Repeat layer of oil and herbs etc, fold the dough in on itself, sprinkle with flour, place baking sheet on top and then roll again.
  • Layer and roll up to 4 times.

It’s possible to pre-prepare and layer between flour dusted baking sheets and then cook all at once. Keep the cooked parathas warm in a low oven.

To Cook:

  • Over a medium to high heat with a good non stick pan, add a smear of ghee or coconut oil and place the paratha in the pan, flip after about 4 minutes. They will have brown spots and possibly bubble up.

This seems like a lot of steps but once you get the hang of it the first time  you will be good to go.

Enjoy and let me know how you go….Blessings x x x