25 Min
DF
NF
Beet Roti
Not as hard to make as one might think! The important technique is in the pressing action of the palm while forming your dough to make it as smooth as possible without over working it. A soft roti dough makes for a moist, satisfying roti.
Not as hard to make as one might think! The important technique is in the pressing action of the palm while forming your dough to make it as smooth as possible without over working it. A soft roti dough makes for a moist, satisfying roti.
Cook Time
25 minutes
Serves
8
Directions
Step 1
Juice the beets, set aside pulp and juice. Should be about 3/4 cup of pulp (not packed) and 1/2 cup of juice. Alternatively, try grating the beets and adding additional liquid to consistency.
Step 2
Combine roti flour, beet pulp, coriander, salt, and pepper. Use your hands to mix the ingredients together. Add olive oil and beet juice. Feel for the dough consistency. If dough is still dry, slowly add additional almond milk or water in small increments. If the dough becomes too wet add a bit more roti flour. Mix by pressing the dough continuously with the palm of your hand ensuring to incorporate all dough and liquid that is on the sides of the bowl. When a large ball of soft dough forms let the roti rest for 15 to 30 minutes.
Step 3
Cut dough into 8 equal pieces. Roll each into a medium ball with your palms, pat gently to make a flat ball, flour on both sides and set aside. Repeat for each additional roti.
Step 4
Flour the working surface and rolling pin. Using even pressure, roll the dough into a 6-inch diameter disk. On a dry (with no oil) flat top or cast iron skillet, cook the roti for roughly 2 to 3 minutes (until brown cooking spots form) and flip. Repeat for each. At this point, you may stack the rotis with parchment paper in-between each and freeze or set aside for serving later.
Step 5
When ready to serve, turn your gas stove burner to high heat. Place the roti right on the burner and fire for 10 to 20 seconds until charred. Rub ghee (or olive oil) on one side and squish with your hand a couple of times. This softens the roti. Serve immediately.
Notes & Variations
- Use carrot or spinach as part of your base instead of beet.
- Rub olive oil on your palms if you find that the dough is sticking to your hands.
- Replace coriander with fenugreek leaves or replace almond milk with regular milk or water.
- If you do not have a gas stove, use a cast iron skillet for the last step.
Ingredients
8 ounces beets
2 cups (250g) roti flour + extra to flour working surface
1 teaspoon ground coriander
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 to 3 tablespoon extra virgin olive oil
1/2 cup almond milk or water (may vary)
Step 1
Juice the beets, set aside pulp and juice. Should be about 3/4 cup of pulp (not packed) and 1/2 cup of juice. Alternatively, try grating the beets and adding additional liquid to consistency.
Step 2
Combine roti flour, beet pulp, coriander, salt, and pepper. Use your hands to mix the ingredients together. Add olive oil and beet juice. Feel for the dough consistency. If dough is still dry, slowly add additional almond milk or water in small increments. If the dough becomes too wet add a bit more roti flour. Mix by pressing the dough continuously with the palm of your hand ensuring to incorporate all dough and liquid that is on the sides of the bowl. When a large ball of soft dough forms let the roti rest for 15 to 30 minutes.
Step 3
Cut dough into 8 equal pieces. Roll each into a medium ball with your palms, pat gently to make a flat ball, flour on both sides and set aside. Repeat for each additional roti.
Step 4
Flour the working surface and rolling pin. Using even pressure, roll the dough into a 6-inch diameter disk. On a dry (with no oil) flat top or cast iron skillet, cook the roti for roughly 2 to 3 minutes (until brown cooking spots form) and flip. Repeat for each. At this point, you may stack the rotis with parchment paper in-between each and freeze or set aside for serving later.
Step 5
When ready to serve, turn your gas stove burner to high heat. Place the roti right on the burner and fire for 10 to 20 seconds until charred. Rub ghee (or olive oil) on one side and squish with your hand a couple of times. This softens the roti. Serve immediately.
8 ounces beets
2 cups (250g) roti flour + extra to flour working surface
1 teaspoon ground coriander
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 to 3 tablespoon extra virgin olive oil
1/2 cup almond milk or water (may vary)
Notes & Variations
- Use carrot or spinach as part of your base instead of beet.
- Rub olive oil on your palms if you find that the dough is sticking to your hands.
- Replace coriander with fenugreek leaves or replace almond milk with regular milk or water.
- If you do not have a gas stove, use a cast iron skillet for the last step.
Tags:
25 Min
DF
NF
Stock Your Pantry
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A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.
Tags:
25 Min
DF
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
Essential Masala Dabba
$235
Infusing vegetables into dough tastes as good as it sounds.
From chopped spinach, kale, watercress to beet juice, we’ve experimented with it all. Give these tried & true recipes a shot!
ROTI BREAD IS THE SUPERIOR BREAD
