Roti
A South Asian bread of chickpeas, seasoned with saffron and cumin and baked in the oven. Finish with melted ghee or vegetable oil.
3 hr 10 min · Serves 10 · Medium
Ingredients
Rotis
Chickpea filling
Method
Start cooking mode- Prep 35 min · Cook 155 min · 190 min total
- medium
- 1
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.
- 2
Add chickpeas, water and a pinch of salt. Allow all to simmer until water has evaporated. Season with salt and pepper, to taste.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
