While I’m writing this recipe I get roti cravings! Roti is one of my favorite dishes of the Surinamese kitchen. Normally when we use potatoes to make the roti we use the general potato. On YouTube, I saw somebody making roti with sweet potato and I just had to try it. I did do it a little bit different though. The first time I made it I used dinkel flour and the second time I used buckwheat flour which is great for people who don’t eat gluten. Both ways are super delicious. This recipe is the roti made with dinkel flour.
- 2 small sweet potatoes (or a big one). Just make sure that you have 1 cup mashed sweet potatoes
- 1 cup dinkel flower
1. Boil the potatoes. When they are boiled try to peel them while they are still warm. The roti’s will be softer when the potatoes are still warm.
2. Mash the potatoes.
3. Mix 1 cup dinkel flower with the 1 cup mashed potatoes.
4. Mix with your hands till it’s blended.
5. Flour the work surface and shape the dough till it’s elongated like below.
6. Cut the dough into six pieces.
7. Start shaping every piece into a flat ball and roll out till it’s around 2 mm
8. Cook them in a pan on medium heat. I use a pancake pan. Start with cooking one side for 20 to 30 seconds. Flip the roti and when you see bubbles let it cook for another 20 to 30 seconds. You can keep flipping the roti for 2,5 minutes in total.
It may not be easy to keep the moisture and softness in a roti. Here are some tips to keep your roti’s soft:
- Try to make the roti while the potatoes are still very warm
- Don’t flour the work surface too much. The less flour you put on the working space the softer your roti will be
- When your roti’s are warm they are softer. The warmth keeps them soft
- Steam the potatoes instead of boiling them. You lose less moisture and your roti’s will be softer