Weekend Roti

Mix grated cauliflower and coriander into this flatbread dough for flavour.

  • Preparation Time7 mins
  • Cooking Time20 mins
  • DifficultyEasy

For the filling

150g grated cauliflower
15g chopped coriander
15g chopped ginger
1 small green chilli, seeds removed
Pinch coriander powder
Pinch of salt and pepper
1 recipe roti dough, recipe follows
Flax seed oil, for brushing

For the roti dough

225g wholemeal flour
250ml water
1) Put the cauliflower, chopped coriander, ginger, chilli, coriander powder, salt and pepper into a bowl and mix well. Set aside.

2) Take a small golf ball sized piece of roti dough and form it into a round disc. Dust a work surface with flour and roll out the disc with a rolling pin until it is a thin patty (like a tortilla).

3) Sprinkle 4 tbsp of the filling onto the surface of the roti and then roll out a second roti into a thin patty and place it over the filling. Press them together and gently roll a few times with the rolling pin.

4) Place a large non-stick frying pan over a medium heat and gently put the roti into it. Cook for a few mins on the first side, until small bubbly spots appear and it begins to look dry around the edges. Cook for 30 seconds to 1 minute per side.

5) Brush each roti with a little flax seed oil to keep it moist and then continue this process until all the rotis are done. Wrap in a towel or cling film so they won't dry out.

For the roti dough:
1) Combine the flour and water in a bowl and knead until if forms a smooth round ball.

2) If the dough feels dry, add a little more water.

Other recipes with cauliflower

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