Sweet Potato Flatbread (Roti) | Oil-free + Yeast-free + Vegan/Vegetarian Recipe


Hi friends, it’s Teenuja from Veganlovlie. Today, I’m going to share with you my recipe
for these sweet potato flatbread. I presented them in one of my What I Ate Wednesday
videos and some of you have requested the recipe. So, today I’m gonna show you how I make them. So, you will see they are very easy with just
two ingredients, just flour and sweet potato. So, let me show you how I did them. Begin by steaming or boiling the sweet potatoes. Baking is not a suitable method in this case
as it will dry out the sweet potatoes and we need the moisture. Check with a fork to see if they are cooked
and once they are very soft, take them out of the pan. I have steamed more than what is needed for
this recipe here as I will be using the second sweet potato in another recipe. Allow them to cool for a couple of minutes
but try to peel them while they are still quite hot. We need them to be hot or at least warm in
this recipe. The heat will make the roti softer. Use a fork if it helps to peel them while
it is hot. Then mash the sweet potatoes. If you are using leftover sweet potatoes,
reheat them until they are hot before using them in this recipe. Now, measure out one cup of the mashed sweet
potato. By the way, you can also use white sweet potatoes
in this recipe. In a mixing bowl, add one cup of all purpose
flour. Add in the sweet potato. Start by mixing with a fork as the sweet potato
will be too hot to handle at this stage. Once the mixture is okay to handle, continue
the mixing with your hand and work the mixture until a dough is formed. Once the dough is formed, do not overwork
it as it may start to get sticky and then you will need to add more flour which will
result in a hard roti. Flour the work surface and place the dough
on it. Roll it
into a thick log. Then cut the log into 6 equal portions. Keep a bowl of flour close by. Dust your hands with a little flour and take
one piece of dough. Roll it in between your palms into a ball
then lightly flatten it. Dip the ball into the bowl of flour and cover
it with flour on both sides. Now lightly flatten the edge of the ball with
your thumb and first finger. This will help keep its round shape when we
roll it out. Set the floured ball aside and do the same
for the rest of the pieces. Place all the floured balls into the mixing
bowl and set aside. Take one ball and place on the work surface
or board. Begin to roll it out. Turn it on the other side and continue to
roll out by applying even pressure so that the roti can rotate on itself to create a
nice round shape. Flour the roti if you need to but not too
much as this may result in a hard flatbread. Roll out until the roti is about 2 mm thick. Meanwhile, heat a tawa, skillet or crepe pan
on medium heat. When the pan is hot, place the roti on it
and allow it to cook for 20 to 30 seconds. Then flip the roti at 30 second intervals. When the roti starts to bubble, leave it to
cook for a little longer than 30 seconds before flipping. When the roti bubbles, it means that the hot
air is cooking it from the inside too. Cook the roti for 2 to 2.5 minutes. Store the roti in a container or plate lined
with a clean tea towel. This will keep the rotis soft and prevent
them for getting soggy with the steam in the container. Now repeat for the rest of the rotis. Always keep the rotis covered with the tea
towel to keep them soft. Occasionally, flip the rotis in the container
so that the last one is sandwiched in between the other flatbreads. This helps to soften them. As you can see they were very easy to make
and you can have them as a wrap or with any filling that you like, salad or sweet fillings,
your jam, peanut butter if you’re not allergic. Or you can have them with curry. I think they’re just good on their own too. I mean I really like to just have them plain
sometimes. Mmmm! They’re very nice, light and fluffy, very
soft. So, I hope you’ve enjoyed this recipe. Don’t forget to subscribe for more recipes. And if you’ve liked this video, give it a
thumbs up and I’ll see you next time. Bye! I had these rotis with a nice stuffed cabbage
curry and they were very tasty.

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Reader Comments

  1. Veganlovlie | Vegan Fusion-Mauritian Cooking

    ✿ Veganlovlie Recipes / Flatbread : In one of my What I Ate Wednesday videos, I presented these sweet potato flatbreads with mashed avocados as what I ate for breakfast on that day (https://www.youtube.com/watch?v=9CoKinIJyDM). I have had quite a few requests for the recipe since then. So, I thought I'd share the recipe; it is such an easy one with just two ingredients. Who doesn't like a two-ingredient recipe?! One important procedure in this recipe is to use the sweet potato while it is hot. The heat makes a much softer roti.

    By the way, white sweet potatoes would also work well in this recipe although the dough may require a tablespoon of water added in as white sweet potatoes tend to be a little drier than the orange ones.

    These sweet potato rotis also keep well in an airtight container for the next day. Reheating them on a tawa or skillet brings their softness back. They go well with sweet as well as savoury fillings. I do suggest you pair them with some spicy curry as their subtle sweetness makes a palatable contrast.

    ✿ FULL PRINTABLE RECIPE ✿
    ▶ http://www.veganlovlie.com/2015/03/sweet-potato-flatbread-no-added-oil.html

    Concerning Gluten-Free options:
    I have experimented with a store-bought gluten-free flour blend but it didn't work well. It had a blend of rice flour, tapioca flour, cornstarch and some gum. Some people have tried with chickpea flour+millet mix and they said they obtained some decent results although they had to do smaller ones because they were a bit more tricky to handle.
    Other people have tried with coconut flour and reported that the rotis turned out good enough although they had to keep flouring them when rolling them out.
    I suggest if you using one of these gluten-free flours/mix, you try roll then out in between 2 sheets of parchment or wax paper.
    I haven't made these with any other gluten-free flour for myself but if I do find a gluten-free blend that works, I will update this.

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  2. Olga Hekkert

    I have made these a few times now. So delicious and super easy. But, it definitely takes some practice to make them round like you do! Thanks for sharing!

  3. M is for Margaret

    Wow! This is great. I was gifted with stone baked sweet potatoes. I peeled them up and froze them to eat at a later date. I'm going to try to make your sweet potato flatbread. Can't believe I don't need oil or baking soda or water! Woo hoo!

  4. Diana Roller SpaniardGlamGypsyBeauty

    This is pretty cool, my husband love's sweet potatoes, so I'll be making these 4 him, thx for this recipe 💛

  5. Wonders of Wini

    These look great can't wait to make them. The ones you buy in the shop are so full all sorts of rubbish and have a weird slimy feel in the mouth, so I am so happy that you shared this recipe. Can they be frozen?? Thanks again.

  6. margaret jones

    I grTe sweet potatoes and mix with Justina bit of butter then press them into a pie pan. then bake until crust is fine 10nminutesvorvso then fill with your favorite piebfilling blood with pumpkin filling b

  7. Gr8 Teagazr

    Why oh why did I decide to watch this during my 3rd day on a water fast?
    I must love torture!
    OAN- I can't wait to try these. Thanks!

  8. Graciela Sandt

    Thank you so much for this recipe. I am have so many sweet potatoes from my garden that I do not what to do with them. I'll make this recipe soon. You gained a new subscriber! Blessings.

  9. Gr8 Teagazr

    I made these last night with yams, and I gotta tell you- they were marvelous, soft, and tasty. My husband loves roti, and these were a big hit with him. I will definitely make them again.

  10. GeoJoah

    Im back here after 2 years just to say Thank you again for this amazing recipe vid! They are so so delicious and so easy! Even I, when i was an absolute noob cook 2 years ago managed to make them very easily and I. made. them. loads!
    They're so lovely and soft, perfect for nestling a nice filling in 🙂

    We came up with what we call 'Garden BBQ' ((blended tomatoes, mustard, maple syrup, tomato puree) fried with vegan Linda Mcartney shredded chicken) that goes perfectly with these!

  11. Brittaney

    You can do the same with whole wheat flour! Though it may be a bit more difficult to work with. You can also use unsweetened canned pumpkin puree in place of the sweet potatoe which I like to use sometimes. I also like to add some cinnamon or pumpkin pie spice (:

  12. Smidgekat

    This looks delicious – thank you for sharing, will definitely have to try this. Your video is very theraputic and relaxing to watch. 🙂

  13. Kevin Noutsawo

    I love your soothing voice and the way you pedagogically explain almost everything. Knowing why we have to do x or y is Doo useful, most cooking videos lack it. Even if I am not vegan, I subscribe.

  14. Abiyah Wilson

    I smile from ear to ear from the beginning till the end. The positive energy from your lives is awesome it transpires through the video. Thanks for posting and stay blessed.

  15. Jasmine Stacey

    I made this today but I only had 1/2 cup sweet potato it still came out great!! I’ll definitely make this again I’m going to buy more sweet potatoes this weekend lol

  16. Mr Glen

    Love it. I seasoned mines a bit with some blended herbs, such as carapola leaves, garlic, bandanya, and I love pepper so I grind all into a paste and added…it give it a really nice flavor. I'm an island person so I love spicy flavored food…

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