READY IN: 3hrs 10mins
Recipe by Jostlori

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.

Top Review by Bonnie G 2

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.

Ingredients Nutrition


  2. In a skillet over medium heat, melt ghee. Add garlic and saute 1 minute then add saffron, cumin and saute 1 minute more.
  3. Add chickpeas, water and a pinch of salt. Allow all to simmer until water has evaporated. Season with salt and pepper, to taste.
  4. Cool and puree in food processor.
  6. 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.
  7. 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.
  8. 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.
  10. 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.

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