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It’s time for this month’s BreadBakers’ and the theme for this edition is Ancient Grains and is being hosted by Robin at A Shaggy Dough Story. Ancient grains are generally accepted to mean grains that have remained largely unchanged/un-hybridized over the last several hundred years, which means NO MODERN WHEAT. 

I have to say this was probably the most challenging theme I have done for the BreadBakers. Finding ancient grains or even their flour was not the hard part, but finding a bread recipe with just ancient grains was hard. Also my family is not much into rustic breads, so my search for soft sandwich bread without any wheat flour turned up nothing.

Then I thought of making Indian flatbread with spelt flour. I have made rotis with spelt flour before but that recipe also had some wheat flour in it. These parathas are made with 100% spelt flour and added mashed sweet potato to make them nice and soft.

Parathas turned out great, I added a little bit of chili powder and ground cumin to add some spice to the parathas. But you can leave them out and make it plain. I served the parathas with Palak Tofu for a filling and delicious meal.

Print Recipe
Spelt Sweet Potato Paratha Yum
Healthy parathas made with Spelt flour, sweet potato and spices. These parathas are hearty and delicious.
Spelt Sweet Potato Paratha
Course breads
Cuisine north indian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
parathas
Ingredients
  • 2 cups Spelt flour
  • 1 Sweet potato Medium
  • ½ tsp Chili powder (adjust as per taste)
  • ½ tsp Cumin Ground
  • 1 tsp ghee Oil or
  • To taste Salt
Course breads
Cuisine north indian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
parathas
Ingredients
  • 2 cups Spelt flour
  • 1 Sweet potato Medium
  • ½ tsp Chili powder (adjust as per taste)
  • ½ tsp Cumin Ground
  • 1 tsp ghee Oil or
  • To taste Salt
Spelt Sweet Potato Paratha
Instructions
  1. Boil, steam or microwave sweet potato until very soft. Mash until smooth.
  2. In a mixing bowl, combine mashed sweet potato, spelt flour, chili powder, ground cumin, oil and salt. Mix well, add water a little at a time to make a soft, pliable dough. I added about ⅔~¾ cup of water.
  3. Cover and set the dough aside for at least 15 minutes.
  4. Divide the dough into 8~10 equal pieces. On a well floured surface, roll each piece into 5~6" round roti.
  5. Heat a griddle or tawa on medium-high heat. Cook each roti until golden brown spots form on both sides. Brush with more oil or ghee, if desired. Serve with a curry or pickle or yogurt.
Recipe Notes

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].

Here's what our creative bakers came up with for this month's 'Ancient Grains' event:

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19 thoughts on “Spelt Sweet Potato Paratha for #BreadBakers”

  1. I want to reach through the screen and grab one of these RIGHT NOW. They look awesome and I can’t wait to try making them. Thanks!

  2. What a brilliant idea to add the sweet potato, Pavani! I would make them exactly like this, chili and cumin and all. Simply perfect!

  3. Your parathas are so rustic and such a beautiful sight Pavani!! I had recently eaten blueberry cake made out of spelt but I thought it was a mix of spelt & wheat but after reading your post I am confident that spelt will give great results (unlike most gluten free grains which are hard to work with). Awesome spread by the way! Palak tofu sounds so brilliant. Makes for a great gluten free-dairy free treat (BTW must share this post with my cousin who is gluten & dairy free) – thanks a million!!

  4. Thank you Shireen. Just a quick clarification, spelt is not gluten free. It is an ancient wheat grain, so it is very similar to modern wheat and it has gluten in it.

  5. I think I’m first time visiting your blog, thank to these beautiful spelt paratha recipe. Great work, Pavani! This baking challenge was quite inspirative for you, and for other fellow bloggers – they also made some great ancient grain recipes…

  6. i just made these and they are frigging amazing! i steamed five small sweet potatoes. I sifted two cups of spelt flour with cumin, chili powder and coriander. I peeled the potatoes while hot and placed them in my food processor. I added the coconut oil and the flour and pulsed until I got a ball of dough. I then set it aside for 20 minutes and then separated it into golf sized balls and pressed it out with my tortilla press. Fried them in 1 tsp coconut oil in my non stick pan…. They are incredible…………….Thank you so much!!!

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