Roti
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
45
Spice
55
Sweetness
55
Sourness
34
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3.333333 cup
All-Purpose Flour1 tsp
Baking Powder1
Salt1 cup
Water1.5 tbsps
Ghee1 pinch
Saffron1.5 tsps
Cumin Seed (toasted and ground)2 cups
Chickpea (cooked)Directions:
1
Sift flour, baking powder, and salt together in a large bowl
2
Add ghee and enough water until a nice soft dough forms; not too dry
3
Allow to rest for 10 minutes and cut dough into 8 or 10 parts and form balls
4
Again, let dough rest for 2 minutes
5
Make a well in the center of a ball, put 3 to 4 teaspoons of filling in the whole, and pinch, closing the well
6
Repeat with rest of the balls
7
Tuck extra dough under, put on floured board, and roll out into 8 to 10-inch disks
8
Brush top with melted ghee or vegetable oil
9
Heat a griddle to a medium heat and brush with ghee or vegetable oil
10
Cook dough on 1 side for about 2 minutes, brush top with ghee or vegetable oil and flip disk to cook the other side for about 1 minute
11
Serve warm
12
Put butter in a heavy bottomed saucepan and into a preheated 300 degree F oven for 1 1/2 to 2 hours
13
Skim foam from top and pour the liquid into a glass jar, leaving behind any milk solids on the bottom of the pot
14
This is good for 6 months kept in the refrigerator
15
; In a skillet over medium heat, melt ghee
16
Add garlic and saute 1 minute then add saffron, cumin and saute 1 minute more
17
Add chickpeas, water and a pinch of salt
18
Allow all to simmer until water has evaporated
19
Season with salt and pepper, to taste
20
Cool and puree in food processor