Sweet Potato & Cardamom Roti
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.
- 1 medium (about ¾ lb) sweet potato
- 1 C whole wheat flour
- 1 Tbsp brown sugar
- ½ tsp 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 minutes is also an option. 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.
- Repeat until all the roti are cooked.
- Serve warm and brush with melted butter if desired.