RECIPE - Sweet Potato Roti
When you want some variety (and colour) in your rotis, try this for the softest hand bread that you can make without yeast. Eat them at any meal, for breakfast with jam, as a salad wrap at lunch time or with a spicy curry at dinner.
- Peel 1 sweet potato (you will need 1 cup of mash so choose an appropriate size).
- Boil till soft 10 - 15 minutes. Drain and place in a mixing bowl.
- Mash with 1 tsp sea salt, then add 1 cup flour plain flour or wholewheat flour (atta) to the bowl.*
- You need to work on the dough while the potato is warm so use a spoon to bring it together if too hot to handle.
- Form dough into a ball with your hands but do not overwork.
- Flour the work surface. Roll the ball of dough into a thick log.
- Cut into 6 equal parts.
- Lightly flour the board then roll out each roti.
- Heat a tawa or crepe pan on medium high.
- When heated, place a roti on the pan. Pour a teaspoon of oil on the roti then flip it.
- Move it around for about a minute then flip - you should see small brown spots on it.
- Do the same on the other side.
- Place in a dish lined with a paper towel
- Cover with a tea towel to keep warm
- Continue to fry the others then serve immediately.
*NOTE: It's important to work with warm sweet potato so if you have some previously boiled please warm up and then use.