THE ROTI
Ingredients (makes around 12 rotis):
Spelt flour – 2 cups (+ extra for dusting)
Pure Sea Salt – 1/2 tsp (optional)
Avocado Oil – 4 tsp
Warm spring Water – 3/4 cup
Method:
1. In a large mixing bowl, mix Flour and Salt well.
2. Add Oil and mix until all lumps are gone.
3. Add Warm Water a little at a time to form a medium soft dough ball. Do not overwork the dough.
4. Add few drops of Oil and coat the dough ball. Cover and let it rest for 15 minutes.
5. Heat skillet on medium heat.
6. Knead the dough once and divide into golf ball size balls.
7. Dip one ball into the dusting flour to coat and roll it out into a thin disc. Keep dipping the roti into the dry flour to prevent it from sticking to the rolling surface.
8. Shake or rub off excess flour from the roti and place it onto the hot skillet
9. Flip to the other side once you see bubbles appear on the surface. Allow it to cook for 10-15 seconds.
10. Increase the stove heat to High, gently pick the roti up with tongs, remove the skillet off of the flame, flip the roti over and place onto an open flame.
11. The roti should balloon up. Flip it over and cook on the other side.
12. Remove from skillet and repeat with other balls
THE FILLING
Ingredients:
1 cup of cooked chick peas
1 cup of cooked butternut squash
1 large onion medium diced
1 tablespoon Avocado oil
Sprinkling of dried thyme
1/3 cup of Spring water
Method:
1. Heat oil in skillet on high heat
2. Add diced onion & stir until onions soften a little
3. Stir in thyme. Stir until mixed right into the oil
4. Reduce the heat to low & add chick peas and squash. Mix in until all covered with seasoning.
5. Add the water and let simmer until the squash begins to break down
6. Stir well and remove from heat.
To serve, place a single roti flat in a plate and place filling in the middle. Roll like a burrito.
OR
Fold roti into a quarter circle and place a dollop of filling to the side.
Best eaten with fingers only.
#emahshae www.emahshae.com
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