Sweet Potato Roti (Gluten Free)

4 standard portions

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Ingredients

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

Method

1. Place the psyllium husk in a bowl/jug and combine with the hot water.
2. Mix together until it looks like a paste and set aside.
3. Place the gluten free flour, curry powder, turmeric powder, onion granules, garlic granules, baking powder, thyme , chadon beni and pink salt in a mixing bowl.
4. Use a whisk to mix the dry ingredients together before fitting the mixer with a dough hook.
5. Add the potato puree to the mixing bowl and start the mixer on the lowest speed and gradually increase the speed to high.
6. 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).
7. 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).
8. 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.
9. Lay some parchment paper on a clean surface and place one of the doughballs on the paper.
10. Lightly dust a rolling pin with some gluten free flour then proceed to roll the dough as thin as possible to make a disc.
11. 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).
12. 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.
13. 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.
14. 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).
15. Leave the dough to cook for about one minute, until small bubbles, start to form and the side directly exposed to the tawa starts to brown a little (use an egg spatula or tongs to check this)
16. Once the first side is ready, flip it over until the other side is slightly brown.
17. 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.
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.
19. 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).
20. As soon as it puffs put the tawa/pan directly back on the heat.Leave the roti for about 30 seconds before removing.
21. 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.