Distinguished Veg/Vegan Cuisine with Flavours From Around the World – New Website: www.videhi.co.za
As a vegetarian recipe developer, at times there are many trials and errors and other times, like now Eureka!!!….spot on:-). I have been thinking about rye roti for a while and decided to give it a go today. With all my measurements, pen and paper at hand I was pleasantly surprised at how effortless this turned out. I am so happy with the texture. The taste is just m mm mmm Marvellous! And get this…healthy too 🙂 how about that. Just remember this is quite different from the usual roti, (as you may know it) so please, don’t start comparing them. This is a rye flour roti so let us enjoy it as it is…:-) I’ve noticed that the roti turns a lovely darkish brown about 20-30 minutes after it’s been cooked.
Preparation + cooking time: 45 – 55 minutes
This is what you will need:
1 ½ Cups (375ml) Pure Rye Flour (Eureka Pure Rye Flour)
+ additional rye flour for dusting and rolling
½ Cup cake wheat flour/all purpose flour
½ tsp (2.5ml) salt
1 ¼ Cup Boiling water
4 tbsp (60ml) vegetable oil
Let’s get mixing and rolling – This is how:
Add rye and cake wheat flour to a big mixing bowl – mix flours together and then pour 1 cup boiling water over the flour. Use a fork to mix and combine flour. The dough will be stiff -ish at this point – Add the balance of the water with 2 tbsp oil. With your fork, continue mixing the dough – add the other 2 tbsp oil. The dough appears oily and a bit sticky. Now use your hands and knead the dough for 5 minutes. It will tend to stick a bit to the dish but that’s fine.
Cover dough and let it rest for 5-8 minutes
Lastly remove the dough from the dish and onto a flat service, lightly knead the dough with your hands – form 1 ball and then into a roll. Use a knife and cut into 8-10 pieces.
Lightly flour the surface – use a rolling pin to roll out roti carefully, as this dough is quite soft
Heat a heavy base pan or tawa, it should be nice and hot – careful not to hot that it sticks and burns
Fry roti for 1 minute on each side or until cooked.
Pssst 😉 you may reduce the oil to 3 tbsp if you like.
Too keep your rotis soft – cover rotis with cotton cloth and store container with a lid. This will prevent roti from drying out.