SWEET POTATO ROTI

Ingredients:

(makes 01 serving)

130g white, pink, or orange sweet potato, baked in the oven/ boiled/ steamed and flesh removed and mashed
40g oats flour, plus extra for dusting
1tbsp Low fat plain yoghurt
1tsp olive oil (7g)
pinch salt

Method:

Combine all the ingredients in a large bowl using a wooden spoon. As the mixture starts to come together, use your hands, and knead into a ball then transfer to a lightly floured work surface. Add a little more flour on top of the ball and continue to knead gently for a couple of minutes.
Cut the ball in half and quarter each part again until you have 2 equal-sized pieces. Take one piece and gently roll out into a rough circle shape. Lay a medium-sized bowl on top of your roti and trim around the edges to create a neat circle. Repeat with all the pieces and lay each on a plate with a tiny amount of flour in between each one so that they do not stick.
Heat a heavy-bottomed or non-stick frying pan over a medium heat and gently dry fry the roti on both sides until golden brown. Stack on a plate and keep warm until ready to serve.

Modifications: