Make this for: Breakfast
Category: Breads & Muffins
This Recipe Makes: 6 Serving(s)
(NOTE: used low sodium baking powder)
What you’ll need
1 cup plus 1 tablespoon of whole wheat flour1/2 cup chickpea or gram flour (besan)1/2 cup finely chopped fresh spinach, washed and dried1/4 cup minced onion1/4 cup water4 tsp. finely chopped cilantro, washed and dried4 tsp. canola oil, divided1/2 tsp. red chilli flakes1/2 tsp. salt1/4 tsp. baking powder
In a bowl, place 1 cup (250 mL) of the whole wheat flour, gram flour, spinach, onion, water, cilantro, 2 tsp (10 mL) of the oil, red chilli flakes, salt and baking powder and knead to form a soft dough.
Cover with plastic wrap or damp towel and let rest 15 minutes.
Divide into 6 evenly portioned balls.
On a lightly floured surface using the remaining whole wheat flour, flatten balls with hand into small discs and then roll out with rolling pin into 6 inch (15 cm) diameter circles.
Lightly brush each with remaining canola oil.
In a small sauté pan, on Medium heat fry each roti for approximately 1 minute on each side or until lightly blistered.
TIP 1) The water in this and other dough recipes is a guideline as some flours may absorb the water differently than others. For this recipe, you want a dough that is soft, but not sticky.
TIP 2) Gram flour is made from dried and ground chickpeas, is gluten free, a good source of fibre and has a lower glycemic index. Adding whole wheat flour with gram flour adds a nice texture to the dough and keeps it together and soft as it contains gluten.
Starch: 1 1/2Fat: 1/2