Sweet potato roti
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
These sweet potato roti can be eaten on their own or served as part of a Caribbean feast.
By Andi Oliver
From Saturday Kitchen
Ingredients
- 1 white, pink or orange sweet potato, baked in the oven, flesh removed and mashed
- 600g/1lb 5oz self-raising flour, plus extra for dusting
- 120g/4½oz full-fat plain yoghurt
- 100ml/3½fl oz rapeseed oil
- large pinch salt
Method
To make the sweet potato roti, combine all of the ingredients in a large bowl using a wooden spoon. As the mixture starts to come together, use your hands and knead into a ball then transfer to a lightly floured work surface. Add a little more flour on top of the ball and continue to knead gently for a couple of minutes.
Cut the ball in half and quarter each part again until you have 8 equal-sized pieces. Take one piece and gently roll out into a rough circle shape. Lay a medium-sized bowl on top of your roti and trim around the edges to create a neat circle. Repeat with all the pieces and lay each on a plate with a tiny amount of flour in between each one so that they don't stick.
Heat a heavy-bottomed or non-stick frying pan over a medium heat and gently dry fry the roti on both sides until golden brown. Stack on a plate and keep warm until ready to serve.
