Weekend Roti

By Unblond1

Ingredients

• 1 cup grated cauliflower
• 1/4 cup chopped cilantro
• 1 tablespoon chopped ginger
• 1 small green chili, seeds removed
• pinch coriander powder
• salt and pepper
• 1 recipe Roti dough (to follow)
• flax seed oil for brushing
• 2 cups whole wheat flour
• 3/4 cup to 1 cup water

Details

Servings 6
Preparation time 7mins
Cooking time 27mins
Adapted from foodnetwork.ca

Preparation

Step 1

Weekend Roti
1. Put cauliflower, cilantro, ginger, chili, coriander powder and salt into a bowl and mix well. Set aside.
2. Take a small golf ball sized piece of roti dough and form it into a round disc. Dust a work surface with flour and roll out the disc with a rolling pin until it is a thin patty (like a tortilla). Sprinkle 1/4 cup of filling onto the surface of the roti and then roll out a second roti into a thin patty and place it over the filling. Press them together and gently roll it a few times with the rolling pin.
3. Place a large non-stick skillet over medium heat and gently put the roti into it. Cook for a few minutes on the first side, until small bubbly spots appear and it begins to look dry around the edges. Cook for 30 seconds to 1 minute per side. Brush each roti with a little flax seed oil to keep it moist and then continue this process until all the rotis are done. Wrap in a towel or plastic wrap so they won't dry out.

Roti Dough
1. Combine the flour and water in a bowl and knead until if forms a smooth round ball. If the dough feels dry, add a little more water.