December 08, 2017
The tartness from the cranberry balances with the sweetness of the coconut in this unconventional roti. We recommend serving with a sweeter vegetable to dip to balance the cranberries.
Makes 8 to10 rotis
6 ounces fresh cranberries
2 cups roti flour
2 teaspoons sea salt
1 teaspoon black pepper
1/2 teaspoon ajwain
2 tablespoons olive oil
3/4 cup water
1 tablespoon serrano purée (or minced serrano)
1 cup fresh grated coconut
Pulse cranberries in a food processor until you have very fine pieces of cranberry.
Combine cranberries, serrano, roti flour, salt, pepper, and ajwain. Use your hands to mix the ingredients together. Add olive oil and half of the water and feel for the dough consistency. If dough is still dry, add water in small increments. If the dough becomes too wet add a bit more roti flour. Mix by pressing the dough continuously with the palm of your hand* ensuring to incorporate all dough and liquid that is on the sides of the bowl. When a large ball of soft dough forms let the roti rest for 15 to 30 minutes.
Cut dough into 8 equal pieces. Roll each into a medium ball with your palms, pat gently to make a flat ball, flour on both sides and set aside. Repeat for each additional roti.
Flour the working surface & rolling pin. Using even pressure, roll the dough into a 6” diameter disk. On a dry (with no oil) flat top or cast iron skillet, cook the roti for roughly 2 to 3 minutes (until brown cooking spots form) and flip. Brush with olive oil on each side. Remove and set out on a platter. Repeat for each. At this point, you may stack the rotis with parchment paper in-between each and freeze or set aside for serving later.
Rub olive oil on your palms if you find that the dough is sticking to your hands
Use carrot or spinach as part of the base instead of cranberries.
Replace ajwain with fenugreek leaves or replace water with almond milk or regular milk.
December 02, 2022