A dramatic roti. This iron rich, deep ingredient is for special occasions and preparations.
makes 8-10 rotis
- Combine roti flour, almond flour, squid ink, salt, pepper & EVOO. Use your hands to mix the ingredients together. Add olive oil and half of the water and feel for the dough consistency. If dough is still dry, add 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. Sprinkle sliced almonds on the top of the roti. Use even pressure & roll the dough into a 6” diameter disk. On a dry flat top (with no oil) 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!