ROTI 2000 (Unleavened Baked Vegetable Bread)

Recipe by kusum gupta
READY IN: 45mins
YIELD: 15 pieces




  • Puree the vegetables and yogurt in a blender until smooth.
  • Mix with all the flours and salt and knead the dough, adding water as needed, until it becomes smooth and supple.
  • Cover with a kitchen towel and rest the dough for at least an hour in a warm place.
  • Refrigerate for a couple of hours or overnight before using.
  • Put a cookie sheet on top or middle shelf in the oven, preheat at broil.
  • (Can also preheat the oven to 500°F.) Divide the dough in about 12 pieces and make smooth balls, working between your palms, using flour as needed, and flatten into about 2" round patties.
  • Make all the patties and cover with a towel.
  • Dust a flat surface with little flour.
  • Roll each patty into a round 5 to 6" across, about 1/8" thick.
  • Note: Roll 5 to 6'Roti' and start baking.
  • With practice, you'll be able to roll the next batch of'Roti' while the previous one is baking.
  • Slide 4 to 6'Roti' on the baking sheet in the pre-heated oven.
  • Make sure that the oven stays hot; open the oven door a little if the oven turns off.
  • When light brown specks appear on the top (after 1 to 2 minutes), turn each Roti to bake the other side.
  • It should become fluffy and crisp with light brown patches on both sides.
  • (Do not over-brown because that makes the Roti hard.) Bake all Roti this way.
  • Spread little butter on one side of each'Roti', if desired.
  • Stack them and wrap in aluminum foil to keep them warm and soft.
  • Serve warm.