Purple Sweet Potato Roti with Coconut Oil
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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.
Recipe 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.