- 2 medium or 1 large sweet potato (about 1 lb or 450 g)
- 1 1/2 cups whole wheat flour
- 1/2 cup spelt or unbleached white flour
- 2/3 teaspoon ground cumin
- a few pinches of dried red chili flakes
- 1/2 teaspoon sea salt
- sesame or olive oil as needed
- hot water as needed
- Begin by cooking the sweet potatoes. Boil in a large pot of water for 20 or 30 minutes until tender or roast in a 425° oven for 40 to 50 minutes until fork tender. Let the potatoes sit until they are cool enough to handle and then peel off the skins.
- In a large bowl, mash the sweet potato. Add the flours, ground cumin, dried red chili flakes and salt to the bowl along with a drizzle of oil. Lightly oil your hands, then gather the dough and gently work with it until you have a soft yet firm dough that forms into a smooth ball. The dough should be soft but not too moist and sticky. Add a few teaspoons of hot water as needed or more flour. Cover the bowl with a kitchen towel to keep moist.
- Alternately, you can make the dough in a food processor. Purée the sweet potato, then add the flours, ground cumin, dried red chili flakes and salt as well as a drizzle of oil and hot water. Transfer to a bowl and knead for a minute or two with lightly oiled hands until the dough holds together as per the instructions above.
- Lightly oil clean hands again and divide the dough equally into 14 to 16 small portions and shape into balls. Again, keep covered so the dough does not dry out.
- On a lightly floured surface, roll out each ball into a thin 6-inch circle. Sprinkle with more flour as needed to keep the dough from sticking.
- Heat a dry skillet over medium heat. When hot, add a circle of dough and cook the bread for a minute or two until small golden brown spots begin to form. Flip and cook for another minute. Transfer to a plate lined with foil wrap, cover, and repeat for the rest of the breads. They are best served warm but they can be made ahead of time and reheated in the foil in a 250° oven.
Makes 16 rotis