Recipe courtesy of Cheryl Smith

Roti

  • Total: 3 hr 10 min
  • Prep: 35 min
  • Cook: 2 hr 35 min
  • Yield: 10 rotis
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Ingredients

3 1/3 cup all purpose flour

2 tablespoons ghee, recipe follows, or vegetable oil

1 teaspoon baking powder

1 teaspoon salt

Water

Chickpea Filling, recipe follows

Ghee:

1 pound unsalted butter, cut into chunks

Chickpea Filling:

1 1/2 tablespoons ghee or vegetable oil

3 garlic cloves, chopped

Pinch saffron

1 1/2 teaspoons cumin seeds, toasted and ground

2 cups chickpeas, cooked

1/2 cup water

Salt and freshly ground pepper

Directions

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.

Ghee:

Put butter 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.

Chickpea 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.

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