Sweet Potato Roti

Name: Sweet Potato Roti
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2 medium-sized sweet potatoes (cut in half); 1 cup buckwheat flour (or all-purpose flour for non-glutenfree); 1 teaspoon basil leaves (or coriander; optional; finely chopped); salt (to taste)

Por Dada Shivananda·Principiante

An easy, delicious, and simple recipe, this Sweet Potato Roti is a healthier, gluten-free version of the famous flatbread. It features only two main ingredients without any added oil or yeast.

The origins of roti or flatbread are ancient, dating back to the early production of wheat and the preparation of bread. As researchers have noted from the Indus civilization, Mesopotamia, and ancient Egypt, roti is an unleavened, round flatbread traditionally made with flour and water. Over time, roti has evolved from an everyday staple to a global cuisine, served as a side or accompaniment to curries, dal, and more. In different regions, it appears as wraps with savory or sweet fillings, such as hummus in the Middle East or feijoada in South America.

The key to making soft, puffed-up roti lies in the correct ratio between flour and water. Adding too much flour can result in a hard roti, but incorporating mashed sweet potato not only adds flavor but also helps keep the roti soft due to its residual moisture and natural sweetness. Avoid overworking the dough to prevent it from becoming sticky and requiring extra flour, which would make the roti hard.

Once cooked, keep the flatbread covered with a tea towel to lock in heat and moisture, ensuring it stays soft and does not dry out. You can serve the roti with dal, a sweet peas mix, bean curry, or your favorite pesto. Follow the recipe below to make these lovely, mild, sweet, soft, and fluffy vegan roti.

Nutritional Benefits: Sweet potatoes are highly nutritious, providing a good source of carbohydrates with a low glycemic index. They are rich in vitamins A and C, which support a healthy immune system and help fight bacteria and viruses. This gluten-free flatbread requires only two main ingredients and no added oil or yeast.

Instrucciones

Prepare the sweet potatoes

Add 2-3 cups of water to a pot and place the sweet potatoes with skin into the water, ensuring at least 90% coverage. Bring the water to a boil on high heat, or use a steamer as an alternative.

Cook the sweet potatoes for at least 30 minutes or until very soft. Check doneness by piercing with a fork, then remove from heat.

Peel the sweet potatoes quickly using a fork to help remove the skin while they are still hot. Use a clean kitchen towel for safe handling.

Mash the sweet potatoes until smooth, ensuring no clumps remain.

Add one cup of buckwheat flour (or all-purpose flour if not gluten-free) to a mixing bowl.

Mix in the mashed sweet potato initially with a fork until the mixture becomes manageable.

Add chopped basil or coriander if desired as the mixture cools, then work the mixture with your hands until a dough forms. Avoid overworking to prevent stickiness that could require additional flour and result in a hard roti.

Make the roti

Dust the work surface with a little flour and roll the dough into a thick log. Cut the log into 6 to 8 equal portions.

Dust your hands with a bit of flour, shape each portion into a ball, and flatten it into a disc.

Dip each disc in flour on both sides and lightly flatten the edges with your thumb and index finger to maintain a round shape.

Roll out each disc evenly until about 2 mm thick, turning as needed to ensure a round shape while adding flour sparingly.

Cook the roti

Heat a tawa, skillet, or crepe pan over medium heat until it is evenly hot.

Place a roti on the hot pan and cook for 20 to 30 seconds.

Flip it at 30-second intervals to ensure even cooking.

When bubbles start to form, allow it to cook slightly longer before flipping again. These bubbles indicate that hot air is cooking the roti from the inside.

Continue flipping and cooking for a total of 2 to 2.5 minutes, or until both sides are golden and fully cooked.

Once cooked, transfer the roti to a plate or container lined with a clean tea towel, and cover it immediately to retain softness.

Adjust the heat as needed to prevent the pan from becoming too hot.

Brush off any loose flour from the pan before placing the next roti to prevent burning.

Always keep the rotis covered to maintain their softness and prevent them from drying out.

Occasionally rotate the stack, ensuring that the last one placed is not trapped between the others. This helps them soften further and remain fresh.

Sweet Potato Roti

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Ingredientes

Instrucciones

Prepare the sweet potatoes

Make the roti

Cook the roti

Información Nutricional

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