Cardamom-Scented Sweet Potato Roti

Page 262

Cuisine: Indian | Course Type: Breads

(1 review)

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Recipe Review

Tender and slightly sweet, these flatbreads were a great accompaniment to curried lentil soup.

The dough had few ingredients and was very easy to make in the food processor. You’re advised to keep the sweet potato cooking water to add to the dough if necessary but I had the reverse problem of having to add a little more of the whole wheat flour for it to come together. The dough was very soft but, as long as the work surface was well floured, quite easy to work with.

Something a little different for my family, but quite delicious.

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