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.
makes 8 rotis
In a skillet or frying pan, sauté spinach in olive oil for 3-4 minutes, until wilted. Set aside.
Combine roti flour, ajwain, salt, pepper, and spinach. Use your hands to mix the ingredients together. Add olive oil and VEG 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 & liquid that is on the sides of the bowl. When a large ball of soft dough forms let the roti rest for 15 - 30 minutes.
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. 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.
When ready to serve, turn your gas stove burner to high heat. Place the roti right on the burner and fire for 10-20 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.
ideas / variations
Use beet or carrot as part of the base instead.
Replace ajwain with coriander or fenugreek leaves.
If you do not have a gas stove, use a cast iron skillet for step 5.