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.
makes 8 rotis
- Juice the carrots, set aside pulp & juice. Should be about 1 cup of pulp & ½ cup + 2 Tbsp juice. If you do not have a juicer, you can grate the carrots & add more almond milk or water to consistency.
- Combine roti flour, carrot pulp, fenugreek leaves, turmeric, salt & pepper. Using your hands, mix the ingredients together. Add olive oil and half of the carrot juice, using your hands to mix and get a feel for the dough consistency. If your dough is still dry add the rest of the carrot juice and almond milk. Continue to mix and form a large ball of soft dough, pressing continually with the palm of your hand.*
- 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.
- Flour the working surface & rolling pin. Using even pressure, roll the dough into a 6” diameter disk. On a dry (with no oil) flat top or cast iron skillet, cook the roti for roughly 2-3 minutes (until brown cooking spots form) and flip. Cook on the other side. Remove and set out on a platter. 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.
- On high heat over your stovetop, place the roti right on the burner and fire for 1-2 minutes 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.
*Rub olive oil on your palms if you find that the dough is sticking to your hands.
ideas / variations
- Use beet or spinach as part of your base instead.
- If you do not have a gas stove, use a cast iron skillet for step 5.
- Replace fenugreek with coriander or replace almond milk with regular milk or water.