Indian flatbreads often make their appearance on my dinner table and truly I could eat them everyday, anytime of day. They are perfect for breakfast or brunch with some chutney and they're an ideal accompaniment to curries — as I eat a lot of dal and vegetable curries, it's no wonder I crave savory breads such as these roti as often as I do. In this case, I wanted a wrap for some spicy jerk chickpeas and with the sweet potato filling in these flatbreads, the combination was perfect. Rotis are not only enjoyed in India and throughout Asia, but are also popular in the Caribbean. To my delight, the roti rolled up perfectly without breaking apart. Feel free to add more spice to the breads if you want to heat things up further.
As with most unleavened savory Indian crêpes and flatbreads, these are really easy to make but the process is more seamless if you have a helper in the kitchen while frying up the breads. The rotis didn't take long at all to brown up and by the time I got another rolled out and ready for the pan, I would have been running a short marathon in the kitchen to keep up the pace. But a helper is not necessary, as you can roll out a few ahead of time or remove the pan from the heat briefly if you start to fall behind. Do keep the dough and any rolled out rounds covered with a clean kitchen towel so they don't dry out.
|Sweet Potato Roti|
|Recipe by Lisa Turner|
Published on May 29, 2013
Simple, moist, soft and delicious lightly seasoned Indian flat breads made with sweet potatoes — perfect for serving with spicy Indian curries
Other Indian flatbreads you are sure to enjoy from Lisa's Kitchen:
Paratha Stuffed with Sweet Potato and Potato
On the top of the reading stack: Chekhov
Audio Accompaniment: Robert Rich