✿ Veganlovlie Recipes / Flatbread : In one of my What I Ate Wednesday videos, I presented these sweet potato flatbreads with mashed avocados as what I ate for breakfast on that day ( ). I have had quite a few requests for the recipe since then. So, I thought I'd share the recipe; it is such an easy one with just two ingredients. Who doesn't like a two-ingredient recipe?! One important procedure in this recipe is to use the sweet potato while it is hot. The heat makes a much softer roti.
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 rotis also keep well in an airtight container for the next day. Reheating them on a tawa or skillet brings their softness back. 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.
✿ FULL PRINTABLE RECIPE ✿
▶
Concerning 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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✿ Veganlovlie Recipes / Flatbread : In one of my What I Ate Wednesday videos, I presented these sweet potato flatbreads with mashed avocados as what I ate for breakfast on that day (https://www.youtube.com/watch?v=9CoKinIJyDM). I have had quite a few requests for the recipe since then. So, I thought I’d share the recipe; it is such an easy one with just two ingredients. Who doesn’t like a two-ingredient recipe?! One important procedure in this recipe is to use the sweet potato while it is hot. The heat makes a much softer roti.
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 rotis also keep well in an airtight container for the next day. Reheating them on a tawa or skillet brings their softness back. 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.
✿ FULL PRINTABLE RECIPE ✿
▶ http://www.veganlovlie.com/2015/03/sweet-potato-flatbread-no-added-oil.html
Concerning 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.
✿ Help Veganlovlie Grow ✿
▶ Like, comment and share this video. It means a lot to us.
▶ Subscribe to the channel for more free recipes.
Don’t forget to enable your notifications so that you don’t miss any uploads. It’s the little bell icon besides the channel name once you subscribe. (✿◠‿◠)/
__
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❤❤
Teenuja (◕‿◕✿) + Kevin ⊂◉‿◉つ
—————————–
Special thanks:
Cameraman: Kevin Mangaroo (http://www.kevinmangaroo.com)
Audio credit: Already There – Josh Woodward (http://www.joshwoodward.com)
Beachfront Celebration – Kevin MacLeod (http://www.incompetech.com)
Veganlovlie | Vegan Fusion-Mauritian Cooking r
Veganlovlie | Vegan Fusion-Mauritian Cooking I hope you know how lovely you and your cooking is I wish more people knew such gorgeous foods as you do it seems almost like a lost art so I will cherish the fact that you share these recipies with the world ! And thank you ❤😋
Veganlovlie | Vegan Fusion-Mauritian Cooking pop OP
Veganlovlie | Vegan Fusion-Mauritian Cooking I
Thanks for this, looks very delicious indeed. And please let me add: you have very beautiful eyes!
I have never cooked very much and often have had poor results. You are so encouraging about only needing some flour and a boiled sweet potato that I took the time to read the comments. One mentioned that this flat bread froze well and even explained just how to do it.
OK, boil water. I can do that on a good day. One cup of this and one cup of that means few things to wash. Using your hands and playing in the dough had me smiling, thinking this feels like fun. You showed just what the dough log looks like and just where to cut it to end up with six equal size balls. Now I am thinking, Girl, you got this down! I am rolling out perfect circles because you said do this to the dough first and by this point if you had said stand on one foot that’s I would have done.
Well, when that thing puffed up like a blow fish, I beat it to death and ran to watch you over again. Sure enough, there it was and one comment called it a pillow.
It takes courage to try new things. I had one with butter and cinnamon and later one with maple syrup. Just a drizzle was enough to turn the flat bread into a dessert.
You speak english so very well and measure everything and show every little step. Truly, who could ever press a thumbs down on you.
I have a request. Would you show a beginner to the kitchen how to make the sweet, creamy, spicy Indian tea. No one measures every little thing like how much water, do you bring it to a boil, how much cream to add and when. Do you use a teapot like the British or make it on a stove? I know salt to taste means somewhere just short of too salty for health and bland when it comes to food. But my tea is all over the place, from the tea is too strong from not enough water, to not enough tea for strength or sure, it is good and sweet but between the Pet cream and sugar, where is the tea taste.
Lets just say, show how to make tea like what a restaurant would serve without being stingy with the sugar or cream or spices.
I no longer work and often eat alone so knowing how to freeze or store extra food means a lot. I am new to Indian food and have no knowledge of festival foods or holiday treats by name, like is it a bread or a side dish and not a main meal. Also, is it some street food that a cook would not make at home?
Think of what a new bride wishes she knew so she could have a proper lunch packed to send to his work sight in those stacking lunch tins and show everyone just how to go about it.
No need for a personal reply, just so you know you are helping people that only speak english learn to eat with their hands and spice up their lives threw food.
Many thanks
I made these tonight. I watched this video a few weeks ago..finally got around to it. They turned out good for my first try. Next time, even better. Btw..such a pretty lady and gracious too. Thank you!
It’s so nice to watch a ‘real’ recipe video on YouTube. I am so bored of these ridiculous over polished videos in some ridiculous kitchen that looks like a studio set. This is a proper recipe that I would want to eat and not some dumb Buddha bowl that has 10 ingredients and would cost you $10 to make one portion. The presenter here is lovely. I just feel like I’m sat in a friend’s kitchen and they are teaching me how to cook. Very relaxing style. I’m looking forward to making this one. So glad I found your channel x
Must Love Dogs so you’re gonna eat a bunch of tortillas in place of a salad? hahaha
I love the way she says potato😂❤
I made these today…. delicious! i used pumpkin just because i had some… it worked perfectly. Thank you.
Thank you 🙏🏽 your presentation skills are excellent. Your voice is soft, calm and nourishing. You’re clear, you cover all bases with no nonsense talking, and, you are exquisitely beautiful. Thank you. With my autism, some people are difficult to listen to due to the tone and tempo of their voice, but yours is just perfect and your recipes are fab. Can’t wait to try these 💕
I agree 100%
So true
I agree as well ❤
I’ve made this recipe several times and I really like it. .gluten free flour works just fine. it’s easy tasty and inexpensive. Thank you Veganlovlie
Thank you, I made them for Jewish Passover and have been making them ever sense…your very good at explaining and made it so simple.
awesome passover idea, thanks for the tip!
Why oh why did I decide to watch this during my 3rd day on a water fast?
I must love torture!
OAN- I can’t wait to try these. Thanks!
Im on a 24 hour fast right now aha 🙂
I feel for you🤣🤣
Love it. I seasoned mines a bit with some blended herbs, such as carapola leaves, garlic, bandanya, and I love pepper so I grind all into a paste and added…it give it a really nice flavor. I’m an island person so I love spicy flavored food…
The moisture from the ground fresh herbs wasn’t a problem? From Trinidad btw!
Wow, thanks a lot for sharing❤️
And to be honest, I am so so curious about the recipe of the cabbage stuffed curry. Maybe you wanna share this one as well? 😅😍
lovely greets from Germany 🤗
I made these with gluten free flour and WOW! Just so amazing. Thank you
Cannot wait to try this! In quarantine in the Philippines- lots of kamote (white sweet potatoes) and lots of time for trying new recipes!
I tried it yesterday for breakfast 🥣 and it was like yours.
I regret I can’t send you the pictures
Thanks for sharing your recipe
Greatings from Port-au-Prince, Haiti
I like your version of sweet potato flat bread, you gave a lot details in your videos for example “not to over knead the dough to prevent from adding too much flour into the dough and it would turn out to be harder bread”. This is important to someone who totally have no idea how to make dough with flour. I did try to make dumplings but the dough turned out to be too hard probably due to over kneading 😩😢
You also mentioned in your video the thickness of the flatbread should be around 2mm, and the duration of cooking each flatbread. I like how you use a towel to keep the bread soft and warm too. I am going to try this for our lunch today together with mango cilantro salsa, and some vegetables. Thanks again for the great recipe.
I agree,her directions are perfect,so very helpful and informative.
Love these!!! I made them several times using both fresh and canned sweet potatoes and they come out really well. Using Krusteaz Gluten Free flour mix and having no issues rolling it out although I do not get much “bubbling.” They come out nice and soft though following your suggestions. I also season them using an everything bagel seasoning blend of garlic, onion, seas salt, poppy seeds and sesames seeds and it makes these irresistibly yummy by themselves or as an accompaniment to soups and stews too. Thanks so much for this super easy very yummy recipe and the terrific suggestions and tips you include in the video.
Hi. I tried this today…. It turned out just perfect !! Did exactly as you , and even they all puffed up like a ball. 😍 I made a picture of them lol. Tried to make roti for years never ever puffed up . Now I am so happy you have no idea! Taste great and so soft , not breaking when I fill them and fold them. 1 cooked sweet potato gave me 1 Cup of meshed so I put 1 Cup of all purpose flower. And that’s it Thank you so much !!
One word: “yumilicious!”
So I made and had it for lunch today, mine came out soft and chewy. The edges weren’t round, more of uneven cracks but turned out delicious.
I paired it with tofu, vegs, lentil hummus..
Thank you!
For gluten free; I make them with oat flour, it takes a bit less, potato flour works too. Again, a bit less.