Sweet Potato Roti (Gluten Free)

Learn how to make some sweet potato roti that is free from gluten and vegan friendly. This roti skin is super simple, it's soft, folds and bends, you would never know it's not made from wheat flour and tasty too.

Course Appetizer

Cuisine Trinidad and Tobago

Prep Time 30

Cook Time 15

Total Time 45

Servings people

Calories 402kcal

Author Charla

Ingredients

4 tablespoon psyllium husk (40g)
1½ cup hot water (355ml)
3 cups Charla's gluten free flour (410g)
1 tablespoon curry powder (6g)
1 teaspoon turmeric powder (2g)
2 teaspoon onion granules (4g)
2 teaspoon garlic granules (6g)
1 teaspoon baking powder (4g)
½ tablespoon dried thyme (2g)
2 tablespoon shado beni (30g) can use cilantro/fresh coriander instead
1 teaspoon pink salt (6g)
¾ cup sweet potato puree (210g)

Instructions

Place the psyllium husk in a bowl/jug and combine with the hot water.
Mix together until it looks like a paste and set aside.
Place the gluten free flour, curry powder, turmeric powder, onion granules, garlic granules, baking powder, thyme , shado beni and pink salt in a mixing bowl.
Use a whisk to mix the dry ingredients together before fitting the mixer with a dough hook.
Add the potato puree to the mixing bowl and start the mixer on the lowest speed and gradually increase the speed to high.
While the mixer is running, add the psyllium husk paste in increments (you won't use it all) to form a pliable dough ball (the dough should be soft, firm and NOT sticky, if it is add more flour).
Remove the dough from the mixer and place in a bowl and cover with either some plastic wrap or a damp cloth (this will keep it hydrated at all times).
Split the dough into 4-6 equal parts (depending on how big you want your roti skin to be) and cover with the wrap/cloth.
Lay some parchment paper on a clean surface and place one of the doughballs on the paper.
Lightly dust a rolling pin with some gluten free flour then proceed to roll the dough as thin as possible to make a disc.
Use a pizza cutter or knife to trim around the edges or to form the size that you desire (small discs are easier to work with, if you are a novice).
Repeat the above step placing each disc on some parchment paper until 6-8 discs (depending on the size) are made. Shake off any excess dust if needed.
Heat up the tawa/crepe pan or skillet on high heat, you want the pan to be piping hot before starting. Hover your hand over the pan to determine it's readiness.
Place the dough on the hot pan then reduce the heat so it is slightly below high heat (not medium but not high so the roti burns, just in between).
Leave the dough to cook for about one minute, until small bubbles, start to form and the side directly exposed to the tava starts to brown a little (use an egg spatula or tongs to check this)
Once the first side is ready, flip it over until the other side is slightly brown.
At this point, you can place the roti directly on a roasting trivet (as pictured) and allow it to puff up. If not, skip this step and continue with step 18.
Flip the roti again, reduce the heat to low and then push your tawa/pan slightly to one side so only half of it is on the burner/stovetop and push the roti so it is hanging slightly off the edge of the tawa.
Use a damp cloth to apply gentle pressure while moving the roti in a counter clockwise motion while it starts to puff up (the amount of swelling will vary, some will completely while others only a few bubbles, this is normal especially being gluten free).
As soon as it puffs put the tawa/pan directly back on the heat.Leave the roti for about 30 seconds before removing.
Coat both sides of the roti, lightly with some melted vegan butter then place each roti skin on a plate lined with a damp cloth and cover.

Notes

For best results, I would recommend using a stand mixer with a dough hook to ensure the psyllium husk combines with the flour blend.
I have only tried using my own flour blend for this recipe.
You will need my Jamaican Curry Powder for this recipe.
The amount of roti skin that this recipe makes will vary depending on the size.
The dough should be FIRM and SOFT and NOT STICKY, if it is too sticky, you will need to counterbalance this by adding more flour.
When making the paste with the psyllium husk, the water must be HOT.
Be sure to add the paste in increments, do not add it all at once because you most likely won't need it all
Roll out the dough of your roti as thin as possible, if it tears, it's too thin, you want it to be very thin and the texture very soft as this increases the likelihood of swelling.
For best results, serve the roti while it is still warm.
If you need to re-heat the roti then wrap it in aluminium foil and warm in the oven for a few minutes.

Nutrition