Ingredients
- 1 large purple sweet potato or two small roasted - should equal around 3/4 cup of cooked sweet potato
- 1/3 cup all-purpose flour
- 1/4 tsp kosher salt
- unrefined coconut oil
Directions
- Place the cooled roasted purple sweet potato into a bowl and using a fork or a whisk mash it well. Add in the salt and the ap flour. Mix until it comes together. It should be smooth after kneading for a couple minutes. Place into a bowl and cover for at least 30 minutes.
- Cut into 4 equal pieces and roll each one out individually. You might need more flour for this. Roll until 1/8 inch thick.
- Heat a pan on the stove. Once it is hot add in the flat bread and toast until there are light char marks on the bottom. Flip over and then using a spoon, dip into the unrefined coconut oil and spread over the top of the bread. Once the other side has light charred marks flip over again and give it a bit longer on the other side.
- Place on a plate lined with a kitchen towel and cover. This helps keep them soft and steams them a little. Continue to do this until all the dough is used up.
Note: Make the same roti with regular sweet potato but adjust the amount of flour. You will need more flour, around 1/2 cup to 3/4 cup for a regular sweet potato.