Purple Sweet Potato Roti (Print version)
Soft, naturally purple roti made with mashed purple sweet potato, whole wheat flour, and a hot skillet.
# Ingredients:
For the purple sweet potato mash
01 -
1 medium purple sweet potato, about 10 oz (285 g)
02 -
Water for steaming or boiling
For the roti dough
03 -
1 1/2 cups (180 g) whole wheat flour, plus more for dusting
04 -
2 tablespoons ground flaxseed
05 -
1/2 teaspoon fine salt
06 -
1/2 teaspoon cumin seeds, optional
07 -
1 tablespoon neutral oil, plus more for brushing if desired
08 -
1/3 to 1/2 cup (80-120 ml) warm water, as needed
# Instructions:
01 -
Peel and cut the purple sweet potato into chunks. Steam or boil for 12-15 minutes, until very tender. Drain well and mash until smooth, then let it cool until just warm.
02 -
In a bowl, combine 1 cup packed mashed sweet potato with the flour, flaxseed, salt, cumin seeds, and oil. Add warm water a tablespoon at a time until a soft dough comes together.
03 -
Knead the dough for 3-4 minutes on a lightly floured surface. Cover with a towel and rest for 15 minutes so the flour hydrates.
04 -
Divide the dough into 8 equal balls. Roll each ball into a thin 6-inch round, dusting lightly with flour only as needed to prevent sticking.
05 -
Heat a dry tawa, griddle, or cast iron skillet over medium-high heat. Cook one roti for 40-60 seconds, flip, and cook the second side for 40-60 seconds until brown spots appear.
06 -
Transfer each cooked roti to a clean towel and keep covered while cooking the rest. Brush lightly with oil if desired and serve warm.
# Good to know:
01 -
Makes 8 small rotis.
02 -
Water amount depends on how moist the sweet potato mash is.
03 -
Best served warm, shortly after cooking.