Soft Homemade Potato Roti

Learn the secrets to making the softest most delicious potato roti.

5 from 1 vote

Course: Accompaniment, Breads, Dinner, Lunch

Cuisine: Caribbean Cuisines, Guyanese Cuisines, Indian cuisines

Keyword: Easy flatbread dough, Guyanese bread recipes, Homemade potato roti, Potato Roti, Roti, Soft Flatbreads

Prep Time: 15

Cook Time: 45

Resting Rime:: 25

Total Time: 1 25

Servings: Servings

Calories: 457kcal

Author: Julietkitchen By Chef Yasmin

Get Recipe Ingredients

In a medium saucepan, add the potatoes and pour enough water to cover them. Add 3 teaspoons salt. Bring to a boil over medium heat and cook until the potatoes are fork tender. Drain.
Note: Use cold tap water. The potatoes should pierce through easily once they are done. Don't over cook.
3 large Idaho potatoes, water and salt

In a medium glass mixing bowl, add the butter and hot drained potatoes, Use a potato masher and mash . Add in the spices and herbs - cumin, turmeric, onion powder, salt, black pepper, scallions, chives and garlic. Use an immersion blender to puree the mixture until smooth. Reserve to fill the dough
2 ounces butter, 1/2 teaspoon ground cumin, 1/2 teaspoon ground turmeric , 1 teaspoon onion powder, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1 1/2 tablespoons scallions, 1 tablespoon chives, 1 teaspoon freshly grated garlic

In a medium glass mixing bowl, combine the flour, baking powder and salt. Pour in about 1 3/4 cups water and mix. Keep adding water until a soft sticky dough begins to form.
4 cups all purpose flour, 2 tablespoons baking powder, 1 teaspoon kosher salt, 2 - 2 1/2 cups water
Transfer the dough to a generously floured work surface. Knead the dough until smooth - 3 to 4 minutes. Transfer the dough to the mixing bowl. Cover with plastic wrap and kitchen towel. Rest for 15 - 20 minutes.
extra flour for rolling out the dough

Divide the dough into 8 equal parts.
Use your hands to create a flat disk about the size of your palm. Use a standard ice cream scoop to add 1 scoop of the mashed potato filling. Seal the filling. And shape into a round ball. Cover loosely with plastic wrap and kitchen towel. Rest 10 to 15 minutes.

Combine the extra virgin olive oil and melted ghee/butter.
2 tablespoons extra virgin olive oil, 2 tablespoons ghee
Heat a tawa or cast iron flat griddle pan over medium heat.
Lightly flour the work surface .Use a rolling pin, and roll out each filled dough portions. About 8 to 10 inches rounds.
Transfer the shaped rounds onto the hot tawa. Cook until small bubbles starts to form. Flip the roti. Use a brush to gently brush the oil/ghee mixture all over the roti. Flip and brush the other side. Cook each side until lightly golden and puffed up. Use a spatula to transfer the roti to a platter lined with a clean kitchen towel. Keep the rotis covered with the towel to keep them warm. Continue cooking the rotis until they are all done.
Note: Use a paper towel to clean the tawa as needed and adjust the flame as needed if the rotis are browning too fast.
Enjoy the roti with curry chicken or your favorite curry.