Roti

Name: Roti
Prep time: 35 min
Cook time: 2 h 35 min
Total time: 3 h 10 min
Yield: 10 Rotis
Ingredients: 3 1/3 cups all-purpose flour; 2 tablespoons ghee, recipe follows or 2 tablespoons vegetable oil; 1 teaspoon baking powder; 1 teaspoon salt; water; 1 1/2 tablespoons ghee or 1 1/2 tablespoons vegetable oil; 3 garlic cloves, chopped; 1 pinch saffron; 1 1/2 teaspoons cumin seeds, toasted and ground; 2 cups chickpeas, cooked; 1/2 cup water; salt & freshly ground black pepper

Submitted by Jostlori

"This is a traditional Indian flatbread. Picked this up from the Food Network website, recipe by Cheryl Smith. The last step in the recipe is instructions on how to make homemade Ghee."

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photo by Bonnie G #2

Ready In:: 3hrs 10mins
Ingredients:: 12
Yields:: 10 Rotis

ingredients

FOR ROTIS
3 ¹⁄₃ cups all-purpose flour
2 tablespoons ghee, recipe follows or 2 tablespoons vegetable oil
1 teaspoon baking powder
1 teaspoon salt
water
FOR CHICKPEA FILLING
1 ¹⁄₂ tablespoons ghee or 1 1/2 tablespoons vegetable oil
3 garlic cloves, chopped
1 pinch saffron
1 ¹⁄₂ teaspoons cumin seeds, toasted and ground
2 cups chickpeas, cooked
¹⁄₂ cup water
salt & freshly ground black pepper

directions

FOR THE FILLING:
In a skillet over medium heat, melt ghee. Add garlic and saute 1 minute then add saffron, cumin and saute 1 minute more.
Add chickpeas, water and a pinch of salt. Allow all to simmer until water has evaporated. Season with salt and pepper, to taste.
Cool and puree in food processor.
FOR THE ROTIS:
Sift flour, baking powder, and salt together in a large bowl. Add ghee and enough water until a nice soft dough forms; not too dry. Allow to rest for 10 minutes and cut dough into 8 or 10 parts and form balls. Again, let dough rest for 2 minutes.
Make a well in the center of a ball, put 3 to 4 teaspoons of filling in the whole, and pinch, closing the well. Repeat with rest of the balls. Tuck extra dough under, put on floured board, and roll out into 8 to 10-inch disks. Brush top with melted ghee or vegetable oil.
Heat a griddle to a medium heat and brush with ghee or vegetable oil. 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. Serve warm.
TO MAKE GHEE:
Cut 1 lb unsalted butter into chunks and place in a heavy bottomed saucepan and into a preheated 300 degree F oven for 1 1/2 to 2 hours. Skim foam from top and pour the liquid into a glass jar, leaving behind any milk solids on the bottom of the pot. This is good for 6 months kept in the refrigerator.

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Reviews

I'd never heard of Roti before but since moving here to Trinidad see it everywhere and had to give it a try. It was so easy and sooo good, I even added some toasted cumin seeds to the dough, brushed the top with melted butter when it was done and YUM - went great with the lentils we had for dinner. My biggest problem with prep was in the ingrediants it said "1/2" but not if it was cup, tablespoon, or teaspoon - I don't know if that's just my computer or what (I did cut it in half for the two of us) but I quickly figured it had to be cups, so no real problem. Now I can make my own Roti when the mood hits which will be often. Made for ZWT8 for team Diners, Winers and Chives.

Bonnie G #2