25 Min
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Spinach Roti
Not as hard to make as one might think! The important technique is in the pressing action of the palm while forming the 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 the 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
In a skillet or frying pan, sauté spinach in 1 tablespoon of olive oil for 3 to 4 minutes, until wilted. Set aside.
Step 2
Combine roti flour, ajwain, salt, pepper, and spinach. Use your hands to mix the ingredients together. Add 2 to 3 tablespoons of olive oil and vegetable juice from cooking spinach. 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 beet or carrot as part of the base instead.
- Rub olive oil on your palms if you find that the dough is sticking to your hands.
- Replace ajwain with coriander or fenugreek leaves.
- If you do not have a gas stove, use a cast iron skillet for cooking.
Ingredients
4 cups chopped spinach, not packed
3 to 4 tablespoons olive oil, divided
2 cups (250g) roti flour, plus extra to flour working surface
2 teaspoons ajwain
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1 cup almond milk or water (may vary)
Step 1
In a skillet or frying pan, sauté spinach in 1 tablespoon of olive oil for 3 to 4 minutes, until wilted. Set aside.
Step 2
Combine roti flour, ajwain, salt, pepper, and spinach. Use your hands to mix the ingredients together. Add 2 to 3 tablespoons of olive oil and vegetable juice from cooking spinach. 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.
4 cups chopped spinach, not packed
3 to 4 tablespoons olive oil, divided
2 cups (250g) roti flour, plus extra to flour working surface
2 teaspoons ajwain
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1 cup almond milk or water (may vary)
Notes & Variations
- Use beet or carrot as part of the base instead.
- Rub olive oil on your palms if you find that the dough is sticking to your hands.
- Replace ajwain with coriander or fenugreek leaves.
- If you do not have a gas stove, use a cast iron skillet for cooking.
Tags:
25 Min
DF
GF
NF
V
Stock Your Pantry
Tags:
25 Min
DF
GF
NF
V
Stock Your Pantry
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