I’ve been making a lot of flat breads the past few weeks. A few weeks ago I made a second attempt at pita, and last week I made tortillas. We ate those, and last Monday I made about 30 more tortillas in an attempt to pass the time before the national championship game started. My hope is to make enchiladas with some of those this weekend.
I remembered that one of the books my fiancée’s parents got me for Christmas had a lot of great flat bread recipes, so I went looking for one to make. We made chicken tikka masala and I thought this roti went well.
I think if I were going to do this again I’d try and roll them out a bit thinner, but otherwise it is a super simple recipe to follow/make. These tasted incredible and I will definitely be making them again!
Here’s an extra picture of the mountain of tortillas I made Monday night.
Sweet Potato and Cardamom Roti
- 1 medium (about 3/4 lb) sweet potato
- 1 cup whole wheat flour
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- Seeds from 1 cardamom pod, ground (about 12-15 seeds)
- Water, if necessary
Boil the sweet potato in a small pot until soft, about 30 minutes. Microwaving for about 10 is also an option (what I did). Make sure to prick the potato with a fork before microwaving.
Once cooked, peel the potato and puree in a food processor. Gradually add the flour, sugar, salt, and ground cardamom. Once combined turn out onto a floured surface and knead for 2 minutes. If the dough does not fully come together, add water until it does.
Place in a bowl and cover. Let it sit for 30 minutes.
Divide the dough into 8 equal pieces and roll each piece into a ball. Flatten each dough ball and roll out on a floured surface with a rolling pin. Each roti should be about 7-8 inches wide.
Head a cast iron pan over medium-high heat and lightly oil. When hot, place one roti in the pan and let cook for about 30 seconds. Flip, and let cook for another 2 minutes. The roti will start to puff after the first flip. Cooking time varies as the pan gets hotter, so keep a close eye and use your best judgement.
Serve warm and brush with melted butter if desired. Enjoy!