December 11, 2017
A dramatic roti. This iron rich, deep ingredient is for special occasions and preparations.
Makes 8-10 rotis
1 1/2 cups roti flour
1/2 cup almond flour
2 teaspoons squid ink
1 teaspoon sea salt
1 teaspoons freshly ground black pepper
2 tablespoons olive oil
1/2 to 1 cup water
1/2 tablespoon sliced almonds for each roti
Extra oil for drizzling
Combine roti flour, almond flour, squid ink, salt, pepper, and olive oil. 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 (see note) 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 and rolling pin. Sprinkle sliced almonds on the top of the roti. Use even pressure and roll the dough into a 6” diameter disk. On a dry flat top (with no oil) 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.
Serve with black pepper vanilla shrimp and mint chutney!
December 02, 2022