Squid Ink Almond Roti

A dramatic roti. This iron rich, deep ingredient is not something you cook with everyday. It’s for special occasions and preparations. 

makes 8-10 rotis


1 ½ cups roti flour

½ cup almond flour 

2 tsp squid ink 

1 tsp salt

1 tsp pepper

2 Tbsp EVOO

½ - 1 cup water *will vary depending on dough quality  

½ Tbsp sliced almonds for each roti

Extra oil for drizzling



  1. Combine roti flour, almond flour, squid ink, salt, pepper & EVOO. Using your hands, mix the ingredients together. Add olive oil and half of the water, using your hands to mix and get a feel for the dough consistency. If your dough is still dry, add the rest of the water. Continue to mix and form a large ball of soft dough, pressing continually with the palm of your hand.*
  2. 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. 
  3. Flour the working surface & rolling pin. Sprinkle sliced almonds on the top of the roti & 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. Brush with olive oil on each 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.


*Rub olive oil on your palms if you find that the dough is sticking to your hands. 

ideas / variations

  • Serve with black pepper vanilla shrimp & mint chutney!