1 Roti per serving
1 cup organic whole wheat pastry flour
1/2 cup organic sprouted spelt flour
1/2 cup of organic Kamut flour
Pinch of kosher salt
3/4 cup of water
1 tablespoon of olive oil or ghee (for cooking the roti)
Blend the flours and salt in a bowl and begin to add the water. Stir with your hands until the dough feels smooth and elastic. Knead gently with your hands.
When the dough feels soft and smooth, place in an oiled bowl and cover with a damp cloth. Allow to rest for 30 minutes.
Dust the dough with a little pastry flour and make six even pieces. Using a rolling pin, roll to a slightly thin circle.
Heat a cast iron pan or heavy bottom pan over medium heat. Add a half teaspoon of oil to the pan and swirl to coat. Place the roti into the pan and cook until it starts to bubble and slightly char with dark circles.
Repeat the process until you've made all the roti bread. Serve.
Tip: This dough freezes well. Place into a ziploc bag for later use if desired.
Please note: Nutrition info is not included with the oil added. This adds a slight higher difference in calories and fat content.
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