Spiced Roti
Our friend Judy shared this roti for two recipe with us, which just uses flour and water, and is very good! Munira adds some spice to her roti, and luckily, she shared her secrets with me in Whatsapp. I also searched to see what other spices people use in rot. So I've adapted the recipe (below) to include some optional spicing :)
1 1/2 C whole wheat flour
3/4 C water
1/2 tsp salt
optional spices (mix and match)
1 tsp cumin seeds or 1/2 tsp cumin powder
1 tsp roasted flax seeds of flax meal
1/2 tsp garam masala (or other curry powder)
1/2 tsp turmeric
1/2 tsp fenugreek (if not using leaves, below)
2 T fenugreek leaves or cilantro leaves
1/2 small red onion, finely chopped
Roll out the dough so it's fairly thin. Toss it into a a pan over a high flame. After the first few seconds, flip the dough, using tongs or your hands. Every few seconds, give it a flip! You'll start seeing color and pockets forming. Use a balled-up moist paper towel to press it down on the roti in the pan a bit to make sure it cooks evenly.
I like to take it out of the pan and rotate it over a burner flame at this point. (You can do 2 roti at once this way; put another in the pan and flip as you rotate the almost-cooked roti over the back flame).
Keep flipping until you don't see any raw dough and spots are nice and dark. Serve!
Munira's roti:
Ingredients
3/4 C water
1/2 tsp salt
optional spices (mix and match)
1 tsp cumin seeds or 1/2 tsp cumin powder
1 tsp roasted flax seeds of flax meal
1/2 tsp garam masala (or other curry powder)
1/2 tsp turmeric
1/2 tsp fenugreek (if not using leaves, below)
2 T fenugreek leaves or cilantro leaves
1/2 small red onion, finely chopped
Instructions
In a large bowl, mix the flour and optional spices/leaves of your choices. Add 2/3 cup water and see how wet your dough is; add water until you get pizza dough consistency (don't want it too gummy). Knead a bit. Cover the dough and let it rest for at least 30 minutes.Roll out the dough so it's fairly thin. Toss it into a a pan over a high flame. After the first few seconds, flip the dough, using tongs or your hands. Every few seconds, give it a flip! You'll start seeing color and pockets forming. Use a balled-up moist paper towel to press it down on the roti in the pan a bit to make sure it cooks evenly.
I like to take it out of the pan and rotate it over a burner flame at this point. (You can do 2 roti at once this way; put another in the pan and flip as you rotate the almost-cooked roti over the back flame).
Keep flipping until you don't see any raw dough and spots are nice and dark. Serve!
Munira's roti:
