Simple Whole Wheat Roti

Over the years, my best friend and I inhaled an exorbitant amount of her mom's delicious roti (an Indian bread, very common in Trinidad, as well as various other parts of the world). Because my cravings for the flaky, soft, wheat bread have never faded, I decided to do a bit of research and make my own twist on this lifetime favorite. Since roti forms an inside pocket (after cooking), it's a great place for stuffing...stuff! Our most popular accompaniment to roti has always been a great cheese. Alternatively, try vanilla yogurt, jam, salsa, and [of course] picking up meat/curries with it (after all, that's the most frequent use of roti in its originating countries)! Although roti is traditionally made on a tawa (a flat iron pan), I've improvised here to accommodate those of us who are not in its possession. Makes 5 roti:
1 cup and 2 T whole wheat flour (plus extra for rolling out roti)
2.5 t salt
1.5 t paprika
1 t nutmeg
1 t cayenne pepper
1/2 cup lukewarm water
3 T canola oil (plus extra for pan)
1. In a food processor, mix flour, salt, paprika, nutmeg, and cayenne.
2. Using two tablespoons at a time, add water to the dry mixture, allowing it to be absorbed after each addition; repeat for remaining water. You've now formed a dough, which is only slightly sticky (if your dough is too watery, add a bit more flour; if it's too dry, add a tiny bit more water, being careful not to make the dough too wet).
3. Form the dough into a ball and flour it lightly.
4. Lightly flour a clean working surface and roll the dough out into a large circle, 1/8 inch thick.
5. Using a brush (or your fingers) spread oil onto the rolled out dough.
6. Starting along one side, roll up the dough (so you're left with a tight tube); cut the tube into 5 equal pieces, place them cut side up, and lightly press down on each piece.
7. Roll out each roti piece into ~5.5 inch circles, 1/4 inch thick.
8. Heat a non-stick skillet over high heat and add 2 teaspoons of oil. Once the skillet and oil are very hot (but not steaming), put one roti piece into the pan. Cook each piece ~1 minute per side, flipping ~ 4 times. The roti will bubble a little and begin to turn golden. Right after taking the roti out of the pan, slap it down with your hands (or a spatula), to remove any air from the bubbles. Repeat with the rest of the roti, oiling the pan as needed, so the roti doesn't burn.
9. Serve immediately on its own, with dipping sauces, or the above suggestions.

1 comment:

  1. Cool - sounds like a pita? It looks easy enough I think! We love Kamut Khorasan Wheat and I would love to try it with this for the whole wheat - it's just so healthy and tastes great too - thanks!!