Ingredients
Scale
- 1 medium purple sweet potato, boiled and mashed (about 1 cup)
- 1 cup whole wheat flour
- 1/4 cup almond flour or additional whole wheat flour
- 2 tablespoons flax meal (optional)
- 1/2 teaspoon salt (optional)
- 2 tablespoons water (if needed)
- 1 teaspoon oil for the dough
- Oil for cooking rotis
Instructions
- Wash and chop the purple sweet potato into three parts. Place it in a bowl safe for use in an Instant Pot or a steamer basket. Add 1 cup of water to the Instant Pot insert, place the trivet and sweet potato bowl on the trivet, and pressure cook in manual mode for 15 minutes. Allow natural pressure release (NPR). Once cooked, peel the skin and mash the potato with a fork.
- While the mashed sweet potato is still hot, add whole wheat flour, almond flour, and flax meal. Mix everything together until it forms a dough. If needed, add 2 tablespoons of water to achieve the right consistency and knead into a ball. Apply 1 teaspoon of oil to the dough to prevent drying, cover with a damp towel, and let rest for 15-20 minutes.
- Knead the dough with your palms and fingers for five minutes. Divide the dough into equal-sized balls. Dust a working surface and the dough ball with flour, then roll each ball into a thin, circular roti using a rolling pin.
- Heat a tawa or griddle on medium-high heat. When the griddle is hot, dust off excess flour from the rolled roti and place it on the hot surface. Cook on each side for 15-20 seconds, flipping as needed. Optionally, apply oil and cook both sides until brown spots appear
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Flatbread
- Cuisine: Indian
Nutrition
- Serving Size: 8
- Calories: 120 per serving