מתכון ללחם שטוח בטטה (רוטי) עם 2 מרכיבים | מתכון ללא שמן + ללא שמרים

By the way, white sweet potatoes would also work well in this recipe although the dough may require a tablespoon of water added in as white sweet potatoes tend to be a little drier than the orange ones.

These sweet potato flatbreads or rotis also keep well in an airtight container for the next day. Or you can also freeze them. When ready to use, just reheating them on a tawa or skillet and they will come back to their softness. They go well with sweet as well as savoury fillings. I do suggest you pair them with some spicy curry as their subtle sweetness makes a palatable contrast.

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Gluten-Free options:

I have experimented with a store-bought gluten-free flour blend but it didn't work well. It had a blend of rice flour, tapioca flour, cornstarch and some gum. Some people have tried with chickpea flour+millet mix and they said they obtained some decent results although they had to do smaller ones because they were a bit more tricky to handle.

Other people have tried with coconut flour and reported that the rotis turned out good enough although they had to keep flouring them when rolling them out.

I suggest if you using one of these gluten-free flours/mix, you try roll then out in between 2 sheets of parchment or wax paper.

I haven't made these with any other gluten-free flour for myself but if I do find a gluten-free blend that works, I will update this.

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