Vegetable Roti
Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trinidad and Tobago, Mauritius and Fiji. It is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. Roti is consumed in many countries worldwide. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha. Like breads around the world, roti is a staple accompaniment to other foods.
Yield: 6-8 roti
Ingredients:
2 medium fresh carrots, chopped
140g fresh cauliflower, chopped
115g fresh spinach, chopped
1/2 medium leek
2 cm fresh ginger, peeled and chopped
1 small green chili, seeded and finely sliced
2 tablespoons fresh cilantro
325g whole wheat flour pus extra for dusting
1 tablespoon oil
1/4 - 1/2 cup water
2 tablespoon melted butter or ghee for brushing
1 tsp sesame seeds
1/4 tsp ground turmeric
1 1/2 tsp garam masala
1 tablespoon fenugreek leaves
1 tsp sea salt to taste
Instructions:
Place carrots, cauliflower, spinach, leek, green chili and cilantro into a blender and pulse until finely shredded.
Add the vegetable mixture to whole wheat flour and mix it with the danish whisk or just use your hands.
Add all the spices and salt. Work the dough with the whisk or your hands making sure that all vegetables are evenly distributed with flour.
Gradually start adding water, depending how juicy were the vegetables you might need to add less water then planned for. Add enough water to make a soft but not sticky dough.
Keep kneading the dough until smooth and soft. Let it rest for 30 minutes.
Flatten the dough and fold it and let it rest for another 20-30 minutes.
After the rest period, heat a large heavy cast iron pan or a crepe pan over medium heat.
Transfer dough to a lightly floured work surface.
Divide the dough into 6-8 equal pieces. Roll them into small balls.
Using a rolling pin, roll out each piece into a thin about 6-7 inches in diameter circle. Add dusting of flour if the dough is sticking to the counter. I like to separate each roti with parchment paper if possible.
When the pan is hot, place one dough circle into the pan and allow to cook 45 seconds to 1 minute or until half-cooked, then flip over and cook until until brown spots appear. Flip back over and finish cooking the other side until the roti has niece brown spots. Remove from the pan and brush with melted butter or ghee.
Savor this delightful dish with a side of aromatic Chana Masala and a dollop of creamy plain yogurt.