Steam or boil the sweet potatoes until they are very soft. Check with a fork to see if they are cooked well and then, take them into a plate or bowl.
Peel them while they are hot. Sweet potatoes should be hot or at least warm in this recipe. Then mash the sweet potatoes. If you are using leftover sweet potatoes, you can reheat them and you can use them in this recipe.
. In a mixing bowl, add one cup of whole wheat flour, ½ teaspoon salt, ½ teaspoon cumin seeds and add in the one cup of mashed sweet potato.
Start by mixing with hand until it will become a dough. Once the dough is formed, do not overwork it as it may start to get sticky and then you will need to add more flour which will result in a hard roti.
No need to add any oil to the dough, but cover it with a napkin when keeping the dough for 5 mins. But, if you are making it for kids, you can add ghee.
Flour the work surface and place the dough on it. Roll it into a thick log. Then cut the log into equal portions.
Keep a bowl of flour close by. Dust your hands with a little flour and take one piece of dough. Roll it in between your palms into a ball then lightly flatten it. Now lightly flatten the edge of the ball with your fingers.
. This will help keep its round shape when we make a roti.
Take one ball and place on the roti board. Begin to roll it out.
Turn it on the other side and continue to roll out by applying even pressure so that the roti can rotate on itself to create a nice round shape. Flour the roti if you need to but not too much as this may result in a hard flatbread.
Roll out until the roti is about 2 mm thick.
Meanwhile, heat a tawa, skillet or crepe pan on medium heat.
When the pan is hot, place the roti on it and allow it to cook for 20 to 30 seconds. Then flip the roti at 30 second intervals. When the roti starts to bubble, leave it to cook for a little longer than 30 seconds before flipping.
The bubbles mean that the hot air is cooking it from the inside too. Cook the roti for a total of two to two and a half minutes.
Store the roti in a container or plate.
. Always keep the rotis covered with the lid or towel to keep them soft. This will also prevent them for getting soggy with the steam in the container. Now repeat for the rest of the rotis
Thank you for reading the recipe!