"I couldn’t help myself with this one…after I watched the @danbuettner @bluezones series, I had to hunt down the purple sweet potato and make this. Roti takes me back to my time backpacking in India."
Purple Sweet Potato Roti with Coconut Oil
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A Note from Feedfeed
This Purple Sweet Potato Roti was inspired by the Blue Zones, where people enjoy longevity and vibrant health. Purple sweet potatoes are a staple in some Blue Zones and are rich in antioxidants, vitamins, and fiber, promoting heart health and aiding digestion.
Roti is a flatbread common in many South Asian countries, including India, Pakistan, and Bangladesh. It is typically made with whole wheat flour, water, and salt, although variations exist. The dough is rolled into thin circles and cooked in a skillet until it puffs up and develops light brown spots.
To serve roti, it is often stacked and kept warm in a clean kitchen towel or a container with a lid to keep it soft. Roti can be served alongside various dishes, such as curries, stews, or grilled meats, and is used to scoop up the main dish. It can also be served with yogurt, chutney, or pickles.
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Prep time: 45mins
Cook time: 15mins
Serves or Makes: 4 rotis
Recipe Card
ingredients
- 1 large *purple sweet potato, roasted (should yield about 3/4 cup of cooked sweet potato)
- 1/3 cup all-purpose flour, plus more for rolling
- 1/4 teaspoon kosher salt
- Unrefined coconut oil
Method
Step 1
Mash the cooled roasted purple sweet potato in a bowl using a fork or whisk. Add salt and all-purpose flour. Mix until the dough comes together. Knead for a couple of minutes until smooth. *Note: For regular sweet potato roti, use 1/2 to 3/4 cup of flour, adjusting to achieve the correct dough consistency.
Step 2
Cover the dough and let it rest for at least 30 minutes.
Step 3
Divide the dough into 4 equal parts. Roll out each piece into a thin circle, about 1/8 inch thick, using extra flour to prevent sticking.
Step 4
Heat a pan over medium heat. Place a roti in the pan and cook until light char marks appear on the bottom. Flip the roti and spread a little coconut oil over the top using a spoon. Cook for a bit longer, then flip again and cook until both sides have char marks.
Step 5
Transfer the cooked roti to a plate lined with a kitchen towel. Cover to keep them soft and to allow them to steam slightly. Repeat with the remaining dough.
Step 6
Serve roti with curry, chutney, and grilled vegetables.