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Roti Recipe

Roti is a popular flatbread in the regions of South America that have Indian influences in their cuisine, such as Guyana. Roti is an Indian flatbread — it is a simple dough that is rolled out into a circle and cooked on a hot griddle

Ingredients

  • 2 1/2 cups self-rising flour (or 2 cups self-rising flour plus 1/2 cup whole wheat flour)
  • 2 tablespoons vegetable oil (plus 1 teaspoon and some for pan)
  • 1 cup warm water

Directions

  1. Place flour(s) in a bowl. Mix in the 2 tablespoons of vegetable oil.
  2. Add the water slowly, stirring as you go, until the dough starts to come together. Keep stirring, adding a little more water if the dough is dry, until the dough forms a ball.
  3. Turn the dough out onto the counter and knead, adding a little flour if the dough is too sticky. The dough should be soft, but not sticky enough to adhere to your hands or the counter.
  4. Let dough rest for 10 minutes, covered with a damp cloth.
  5. Roll out the dough into a large circle, about 1/4-inch thick. Spread about 1 teaspoon vegetable oil over the surface of the dough. Roll the dough up into a long roll.
  6. Cut the dough into 8 to 10 pieces. Roll each piece out flat into a 6-inch circle. Let circles rest, covered with damp cloth, for 5 minutes.
  7. Heat a flat heavy griddle or skillet (a cast iron skillet or crepe pan works well) over low to medium heat.
  8. Roll the first circle of dough out as thin as possible (to about an 8- to 9-inch circle).
  9. Add about 1 teaspoon oil to the skillet. Place dough in hot skillet. Cook until bread puffs up and turns light brown on the skillet side, 1 to 2 minutes. Slide bread to the side of the pan with your fingers, and quickly flip to brown the other side, cooking for about 1 to 2 minutes more.
  10. Remove from heat and place roti in a colander to cool. Cover roti with a damp towel while you cook the rest. Add more oil to the skillet as needed.
  11. Brush roti with melted butter before serving, if desired. Roti can be reheated just like tortillas: in a low oven, wrapped in foil, or in the microwave covered with a damp cloth.

The White House’s Turnip Curry Recipe

 

Ingredients

  • 2 tbsp coconut oil
  • 1 small onion, diced into ¼ inch size
  • 1 tsp minced ginger
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp curry powder
  • 1 (15 oz) can chickpeas, drained
  • 1 turnip, peeled and diced ½ inch
  • 1 red bell pepper, diced 1/2 inch
  • 1 lb French beans, cut into 1 inch
  • 1 (15 oz) can tomato sauce
  • 1 cup vegetable stock
  • 1 cup coconut milk
  • Salt and pepper to taste
  • Pinch of red pepper flakes
  • ½ cup cilantro, chiffonade
  • 6 each whole wheat roti (optional)

Directions

  • In a medium sized saucepan, over a medium heat, drizzle the coconut oil.
  • Add the onion, ginger, garlic, cumin and curry powder. Stir until fragrant and the onion has turned translucent.
  • Add the turnip and let soften for about five minutes. Add the chickpeas, red bell pepper, French beans, tomato sauce, vegetable stock and coconut milk.
  • Season with salt and pepper and pepper flakes. Let simmer for about half an hour to a low heat, until the vegetables are tender the broth has thickened.
  • Adjust seasoning if necessary. Ladle into individual bowls and top with cilantro chiffonade. Served with a warmed roti.