VEGAN ROTI RECIPE
- 2 cups whole wheat flour
- 3/4 to 1 cup water adjust as needed
- 1/2 tsp salt
- 1 tsp oil optional
- In a mixing bowl, add the whole wheat flour and salt. Mix well.
- Gradually add water to the flour while kneading to form a soft and smooth dough. The amount of water needed may vary, so add it gradually until the dough comes together.
- Knead the dough for about 5 minutes until it becomes elastic and pliable. If desired, add a teaspoon of oil to the dough and knead for another minute to make it softer.
- Divide the dough into 8-10 equal-sized portions. Roll each portion into a ball between your palms.
- Dust a flat surface and a rolling pin with flour. Take one dough ball and flatten it slightly with your hand. Roll it out into a thin, round disc, approximately 6-8 inches in diameter.
- Heat a skillet or tawa over medium heat. Place the rolled roti onto the hot skillet.
- Cook for about 30 seconds to 1 minute until bubbles start to appear on the surface. Flip the roti and cook the other side for another 30 seconds to 1 minute.
- Flip the roti again and press it gently with a clean kitchen towel or a flat spatula. This will help the roti to puff up.
- Once the roti puffs up and gets lightly browned on both sides, remove it from the skillet and place it on a plate. Optionally, you can brush it with a little vegan butter or oil for added flavor.
- Repeat the process with the remaining dough balls until all the rotis are cooked.
NUTRITIONAL FACTS: Calories: 104 | Total Fat: 0.7g | Total Carbohydrates: 22g | Dietery Fiber: 4g | Protein: 4g