Making Roti for my family recently with processed flours made me realise how simple it is to actually adapt the recipe for a Paleo lifestyle just using alternative flour blends. The ingredients for processed flour roti, is bread or cake flour or maize meal, boiling water and ghee with salt to taste – looking at the consistency of the flours, this recipe makes it a direct match for the real thing. The ghee adds to the taste of this roti.
The art of roti making is Indian in origin, the manner in which you roll the roti into round discs is a quick effortless rolling motion which involves brisk wrist movement, I was taught – or you could invest in a roti press and if all fails, use a side plate to cut out the round disc shape! My paternal grandmother churned out 3-4 dozen roti’s a day to feed her large family and extended family too, and often making it while the family sat at the dinner table, ensuring (to repeat exactly in Indian-speak) that there is hot-hot roti to complement the hot-hot curries!
Roti will accompany most fish, meat and vegetable curries, and can be added with fillings of choice as the much favoured roti roll. It is best enjoyed warm.
1 cup almond flour
1 cup tapioca flour
1/2 tsp Himalyan or Sea salt
4 Tblsp melted Ghee or light tasting olive oil
6 Tblsp. warm water
- Measure the flours by dipping the measuring cup into the flour and scraping the top with a knife (this is important – pouring the flour from the bag into the cup will result in much less flour). Place the almond flour, tapioca flour and salt into a mixing bowl. Mix together until well combined.
- Add the ghee or oil to the flour mixture and stir until incorporated into the flour (mixture will be lumpy). Add the water to the bowl and stir until well combined. Transfer the dough to a cutting board or flat surface and knead the dough for about 1 minute (the dough should be moist but not sticky). If dough is too wet, add a little more almond flour. If too dry, add a little more warm water (1/2 tsp. at a time).
- Place a large pan or thava/griddle pan over medium-high heat. Separate the dough into 8 pieces, knead each piece with your hands for about 30 seconds, then roll each piece into a ball and place the balls back in the mixing bowl (keep the dough covered with a dish towel when not using). Place a ball on a board or flat counter surface, lightly dusted with almond or tapioca flour, and flatten and roll into disc shapes, noting that this is a soft dough, and requires dexterity of movement – you may want to combine 2 or three of the balls, which will result in a thicker roti.
- Place the roti into the hot non-stick pan, electric smooth surface griddle, or thava and cook until bubbly. Flip the roti over and cook the other side for another 1-2 minutes. Do not overcook the roti – you want it to be soft with small golden brown spots on surface.
- Store the roti in an airtight container, then continue rolling out and cooking the remaining dough balls. Best served immediately.