Gluten Free Sweet Potato Roti! Chewy! Soft! Puffy! Yummy! Versatile!
PLUS Bonus Sandwich ideas!!!
I saw Teenuja from Veganlovlie make sweet potato rotis with just 2 ingredients and wanted to experiment with a gluten free version. The combination of Bob’s Red Mills 1-to-1 Gluten Free Flour blend and buckwheat flour worked out great! Chewy, fluffy, soft rotis!!! Perfect for sandwiches!!
Watch ‘til the end for TWO bonus sandwich ideas!!!
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Make however many flatbreads you want by combining equal parts mashed sweet potato and flour.
Here’s what happened in Rude Panda’s Test Kitchen:
1 cup mashed sweet potato
½ cup Bob’s Red Mill 1-to-1 Gluten Free Flour blend
½ cup buckwheat flour
Steam a medium sized sweet potato.
Mash sweet potato into measuring cup.
Note amount and measure out equal amount of flour.
We used one cup sweet potato and one cup of a flour blend.
Preheat skillet to low-medium heat.
Combine sweet potato and flours until they come together into a nice pliable dough. It should be soft but not sticky.
Divide into 6-8 pieces depending on how large you want to make your roti. We have a small cast iron skillet so I made 8 small taco-sized roti.
Roll dough into balls or discs for storage while you roll out your roti.
Roll out your roti into thin discs, similar to a tortilla.
Place roti on hot skillet and let cook for about 30 seconds.
Flip! Cook for another 30 seconds or so.
Flip again. If they puff up, let them be. The steam will help them cook.
Plus, it is fun to watch them puff up!
The roti will be cooked after about 2 minutes.
Store cooked roti wrapped in a clean tea towel or a fancy embroidered biscuit wrapper.
Sandwich #1: Curried hummus, chopped and reheated leftover stuffed peppers, kimchee Bonus
Sandwich #2: Chocolate aduki bean hummus, strawberries, blueberries
Watch the Chocolate Aduki Bean Hummus RECIPE here: https://youtu.be/3YT4yutE-uY.