3-INGREDIENT Kamote roti

by Cara, largely inspired by https://veganlovlie.com/sweet-potato-flatbread-no-added-oil/

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I’ve found the secret to perfectly soft, pliable, WRAPable kamote rotis (after the 4th try lol) and it’s super easy!!

Yield: 6 rotis

Ingredients:

• 1 cup all purpose flour, more for dusting
• 1 cup kamote (about 2 medium pcs)
• hot water
• optional: herbs, salt, any desired additives

Procedure

1. boil / steam your kamote until soft and easily mashable
2. transfer immediately to a bowl and mash with a fork while still hot. (you may opt to peel the skin but i stopped doing so, it adds nice bits of color to the roti)
3. mix in the flour onto the mashed kamote. the kamote must still be hot or it won’t mix well with the flour. optional: once it’s half mixed, add in any herb on hand & a bit of salt if desired.
4. depending on the type of kamote you’ll get, some are drier than others. if the mixture is too dry, mix in a bit of hot water at a time until you are able to form a smooth cohesive ball of dough that doesn’t crack. be careful not to mix in too much water! let rest for a few minutes.
5. flour your work surface and roll the dough into a log. divide it equally into 6 pcs. flour your hands and roll each of the 6pcs into a ball then flatten the edge a bit to create round discs as seen above. dip each ball onto a bowl of flour and set aside.
6. roll out each of the balls one by one into your desired thickness. the dough should be pliable enough to roll pretty thin. add more flour if it sticks to your work surface
7. preheat your skillet / pan to medium-high heat. once it’s hot enough place your roti in. Leave for about 30-40 seconds until it starts to bubble a bit. Flip and leave for 10-15 seconds. You can flip 2 more times for 10-15 seconds each til you see some brown spots.
8. Optional: quickly pass your roti to an open low-medium flame 2-4x to see your roti balloon! This helps the roti to become more pliable and form a nice little pocket when torn apart.
9. Most important step!! Once done, immediately store your roti’s in a closed container with a towel on the bottom. the steam is key to help soften the rotis and make them pliable.

And voila! What I love about this is that the color of the rotis come out different each time. Eat with saurkraut or any available dipping sauce, or turn into a WRAP!

You can store the roti dough in rolled out balls or in log form in an airtight container in the fridge for 3 days max in my experience, or in the freezer if longer. Add more flour to roll out if coming from the fridge.

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