Recipe courtesy of Cheryl Smith
Flatbread: Roti
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 294
- Total Fat
- 5
- Saturated Fat
- 0
- Carbohydrates
- 53
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 220
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
3 1/3 cups flour
1 teaspoon baking powder
1 teaspoon kosher salt
2 tablespoons vegetable oil
1/2 cup water
Directions
- Sift flour, baking powder, and salt in a large bowl. Add oil and enough water until a dough forms, not too dry. Allow the dough to rest for 30 minutes, cut dough into 8 equal pieces, and form balls. Allow dough to rest for 2 minutes. Roll dough out on floured board until it measures 6 to 8-inch disks.
- Heat a griddle over medium heat, when hot brush the griddle with oil. Brush the roti disks with oil on both sides, place on cast-iron hot griddle, and cook until top starts to blister. Flip roti and cook for 1 minute more. Serve warm.