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How to make potato flatbread roti

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how to make potato flatbread roti with two plates with roti

Usually when I make roti I make roti with dahl filling. However there is another roti recipe that I  seriously have neglected the other roti recipe and that is potato flatbread roti. This one is much easier and quite as delicious as the roti with dahl filling. If you have never made flatbread roti before this might be a good version to start with. Want to learn how to make potato flatbread roti? Lets get started!

how to make potato flatbread roti one plate with roti

I have this very old Surinam cook book. It doesn’t contain any images at all only quite a number of recipes and of course one of the recipes is the potato flatbread roti. I love roti recipes as special my fathers rustic roti with chicken. If you have not tried it yet you should. What is really great about this recipe is that you only need three ingredients that are almost available in any house hold.

how to make potato flatbread roti ingredients

You need:

  • Potato
  • Flour
  • Oil for brushing

Nothing else. You can add salt if you like but I haven’t and I didn’t miss it. Start by peeling the potato’s and dice them in small pieces to speed up the cooking process. I took a very crumbly, high starch potato. Once the potatoes are cooked mash them with e.g. a fork in a big bowl.

how to make potato flatbread roti with two plates and a pan with roti

When the potato is mashed add one cup of flour (I use wheat flour but all-purpose will work just fine). Then combine and add another ½ cup of flour.

Take the dough out of the bowl and knead the dough thoroughly and add the remaining ½ cup of flour. Knead until you have a consistent dough. Brush the dough with some vegetable oil and wrap the bowl with some thin foil and let it rest for 1 hour.

how to make potato flatbread roti with roti in a pan and on a plate

You bake these roti’s in a skillet, a normal baking pan can work but a skillet will get so much hotter that is why I prefer using it. Heat a skillet on high heat before you cut the dough into small pieces about the size of a golf ball.

how to make potato flatbread roti one roti on a plate

You will get about 7 pieces. Roll into a roti and bake the roti in the skillet on high heat without oil. Cook for about a minute, flip and cook the other side. Then take the roti out of pan and keep warm.

How to make potato flatbread roti

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How to make potato flatbread roti

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Serves: 7 Prep Time: 80 minutes Cooking Time: 15 minutes

Potato flatbread roti is great if you never made roti before. Just 3 ingredients. Want to learn how to make potato flatbread roti? Lets get started!

Ingredients

  • 4 potatoes (approx 600 grams)
  • 2 cups of flour (wheat flour)
  • 1 tbsp of vegetable oil (for brushing the dough)

Instructions

1

Peeling, dice and boil the potato's until soft

2

Drain and mash the potatoes

3

Add 1 cup of flour and stir through the potatoes

4

Add another ½ cup of flour and combine thoroughly

5

Put dough on a floured surface and add the last ½ cup of flour and knead the dough until elastic

6

Then put in a bowl and brush with oil before wrapping with cling film and let it rest for 1 hour

7

Heat skillet before taking the dough out of the bowl and knead one more time before cutting it in size of golf balls (approx 7)

8

Roll the dough into a roti and bake in the hot skillet (no oil). Flip and bake the other side

9

Take out of the pan and keep warm

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2 Comments

  • Reply
    Veronica
    January 20, 2018 at 7:35 pm

    Are these types of bead suitable for freezing? and have you tried with any other flours then white flour?

    • Reply
      Mireille
      January 20, 2018 at 11:03 pm

      Veronica, these potato flatbread are very suitable for freezing. I make a batch and put them in a plastic zip loc bag and keep them for a couple of months. If you want to use them thaw them first, then wrap them in some aluminium foil and heat for 5-7 in a oven at 350℉. I have made these with wheat flour as well and work just fine. You can also make them with a combination of
      50% chickpea flower and 50% wheat flower.

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