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Add sweet potato into a large bowl.
Add chickpeas, sour cherry harissa paste, ground cumin, ground coriander, fresh coriander, chillies, salt, and avocado oil.
Use a potato masher to crush and combine everything into a rough mixture.
Add the chapati flour (atta) and mix with your hands until a soft dough forms.
Knead just until combined. It does not need to be smooth, this adds texture to the flatbreads.
Rest for 10 minutes only. Do not leave it longer, as the sweet potato continues to release moisture and can make the dough too soft.
Divide into 18 equal balls (55 g each).
Roll into thin flatbreads.
Cook on a preheated tawa or griddle pan for about 2 minutes, or until golden and brown spots appear on both sides.