Because I’m housesitting I have access to a kitchen. One that I am comfortable using and working in. It was a few weeks ago when I surfed past a recipe for the Indian flat bread called Sweet Potato Roti. I love yams and sweet potatoes and the recipe looked easy.
Today I gave it a whirl.
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This was a small test recipe because I had never made Roti before and also because I was using gluten free flour. One never knows how things are going to turn out the first time, especially when using a substitute flour!
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Sweet Potato Roti
1/2 cup mashed boiled or steamed yams
1/2 cup gluten free mix of (mostly) Bob’s Red Mill Baking Flour (mostly garbanzo bean flour) and just a little of TJ’s gluten free flour (mostly rice flour), or the flour of your choice.
While the yams are still warm mash them and mix them with the flour.
Flour your board.
Create three equal balls of dough.
Press them into tortilla/flat bread like rounds.
Cooking one at a time, drop the roti into a skillet and let it brown on one side.
Flip and let it brown on the other side.
Bubbles may appear – this is a good.
Stack your roti.
Use like a soft tortilla for eating a curry. I made a litle pot of curried black beans and drizzled plain yogurt over the top.
The texture was perfect for using it like a tortilla. I am curious how this recipe might work with substituting half the flour for corn meal.
You can also season the roti. I added a little cardamom to mine, but you could add any of the Indian spices, like curry, to the dough.
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