Cook2 hrs 35 mins
This is a traditional Indian flatbread. Picked this up from the Food Network website, recipe by Cheryl Smith. The last step in the recipe is instructions on how to make homemade Ghee.
- 3 1⁄3 cups all-purpose flour
- 2 tablespoons ghee, recipe follows or 2 tablespoons vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon salt
FOR CHICKPEA FILLING
- 1 1⁄2 tablespoons ghee or 1 1⁄2 tablespoons vegetable oil
- 3 garlic cloves, chopped
- 1 pinch saffron
- 1 1⁄2 teaspoons cumin seeds, toasted and ground
- 2 cups chickpeas, cooked
- 1⁄2 cup water
- salt & freshly ground black pepper
- FOR THE FILLING:.
- In a skillet over medium heat, melt ghee. Add garlic and saute 1 minute then add saffron, cumin and saute 1 minute more.
- Add chickpeas, water and a pinch of salt. Allow all to simmer until water has evaporated. Season with salt and pepper, to taste.
- Cool and puree in food processor.
- FOR THE ROTIS:.
- Sift flour, baking powder, and salt together in a large bowl. Add ghee and enough water until a nice soft dough forms; not too dry. Allow to rest for 10 minutes and cut dough into 8 or 10 parts and form balls. Again, let dough rest for 2 minutes.
- Make a well in the center of a ball, put 3 to 4 teaspoons of filling in the whole, and pinch, closing the well. Repeat with rest of the balls. Tuck extra dough under, put on floured board, and roll out into 8 to 10-inch disks. Brush top with melted ghee or vegetable oil.
- Heat a griddle to a medium heat and brush with ghee or vegetable oil. Cook dough on 1 side for about 2 minutes, brush top with ghee or vegetable oil and flip disk to cook the other side for about 1 minute. Serve warm.
- TO MAKE GHEE:.
- Cut 1 lb unsalted butter into chunks and place in a heavy bottomed saucepan and into a preheated 300 degree F oven for 1 1/2 to 2 hours. Skim foam from top and pour the liquid into a glass jar, leaving behind any milk solids on the bottom of the pot. This is good for 6 months kept in the refrigerator.
I'd never heard of Roti before but since moving here to Trinidad see it everywhere and had to give it a try. It was so easy and sooo good, I even added some toasted cumin seeds to the dough, brushed the top with melted butter when it was done and YUM - went great with the lentils we had for dinner. My biggest problem with prep was in the ingrediants it said "1/2" but not if it was cup, tablespoon, or teaspoon - I don't know if that's just my computer or what (I did cut it in half for the two of us) but I quickly figured it had to be cups, so no real problem. Now I can make my own Roti when the mood hits which will be often. Made for ZWT8 for team Diners, Winers and Chives.