Sweet Potato Roti | Indian Flatbread | Shakarkandi Roti
1 cup all-purpose flour
250 g sweet potato
1/2 tsp salt
1/4 tsp green chilli paste (Optional)
1 tsp chopped garlic (Optional)
Chop the sweet potato roughly and cook that on medium heat for 15 to 20 minutes or until tender.
Check with a knife or fork to see if they are cooked.
Drain the water, peel and mash the sweet potato (Sweet potato should be hot; if not, then reheat).
Add salt, garlic, chilli and mix, then add all-purpose flour combine well with the fork.
Knead the dough gently.
Divide the dough into 5 equal parts and roll each part into a round shape until the roti is about 2 mm thick.
Heat a non-stick skillet, place the roti in the skillet.
Cook for 1 to 2 minutes or until bubbles starts to show.
Flip the roti and continue to then cook.
There should be some brown spots on each side.