Creating Purple Sweet Potato Roti is straightforward if you follow these simple steps:

1. Prepare the Sweet Potato: Steam or boil the purple sweet potato until tender. Once cooked, mash it well and let it cool.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
3. Combine Ingredients: Add the cooled, mashed sweet potato to the flour mixture. Mix until crumbly.
4. Add Oil: Drizzle in the olive oil and mix until incorporated.
5. Knead the Dough: Gradually add water, a little at a time, and knead the mixture to form a soft, pliable dough. Aim for a consistency similar to traditional roti dough.
6. Rest the Dough: Cover the kneaded dough with a damp cloth and let it rest for about 15-20 minutes.
7. Divide the Dough: After resting, divide the dough into equal portions. Each portion should be about the size of a golf ball.
8. Roll Out Roti: Take one portion, dust it with flour, and roll it out into a thin circle using a rolling pin. Aim for a thickness of about ¼ inch.
9. Heat the Pan: On medium heat, place a non-stick or cast-iron skillet. Let it heat thoroughly.
10. Cook the Roti: Carefully place the rolled-out roti onto the hot skillet. Cook for 1-2 minutes on each side, or until you see brown spots forming. You can gently press with a spatula for even cooking.
11. Optional Puffing: For a puffier roti, you can place it directly on an open flame after cooking on the skillet for a few seconds. It should puff up beautifully.
12. Repeat: Continue the rolling and cooking process for the remaining pieces of dough.
13. Serve Warm: Stack the cooked roti in a container lined with a clean cloth to keep them warm and soft.