Anoop's Weekend Roti
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
55
Spice
59
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Cauliflower (grated)2 tbsps
Ginger (grated fresh)1 tbsp
Ground Coriander1 tsp
Salt2 cups
Whole Wheat FlourDirections:
1
Put the cauliflower, cilantro, ginger, chile, coriander, and salt into a bowl and mix well
2
Take a golf ball-size piece of roti dough and form it into a round disc
3
Lightly dust a work surface with flour and roll out the disc with a lightly-floured rolling pin until it is a thin patty (like a tortilla)
4
Sprinkle 2 heaping tablespoonfuls 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
5
Press them together and gently roll it a few times with the rolling pin
6
Place a large nonstick skillet over medium heat and gently put the roti into it
7
Cook for a few minutes on the first side, until small bubbly spots appear and then flip it and cook the second side
8
Remove and keep warm and continue this process until all the rotis are done
9
To make roti dough: Combine the flour and water in a bowl and knead until it forms a smooth round ball similar to a stiff pizza dough