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Chef: Naseem Shakir
Chef Naseem's recipes have been shared in loving memory of Farhan Shakir- a wonderful human and beloved son. It would mean a lot if you send a prayer for Farhan.
© Kind Kitchen. All rights reserved.
Equipment
Medium sized pan
Tablespoon
Wooden spoon
Tea towel
Saucer or large round cutter
Rolling pin and board
Tava or griddle
Spatula
Ingredients
250g Finger Millet flour, with extra flour to sprinkle when rolling out (to prevent roti from sticking)
1 teaspoon Ghee
250ml Water
Salt (pinch, or to taste)
Instructions
1
To make your dough
1. Pour the water into the pan, and bring to the boil.
2. Add ghee and salt (if using), to the water.
3. Turn the heat to medium, and gradually spoon the flour into the mixture.
4. Keep stirring the mixture. It should bind together to form a dough ball the same consistency as roti dough , without any lumps. Add extra flour or water as necessary.
5. Remove from the hob, and cover the pan with a tea towel for 10 minutes.
2
To knead your dough
6. Knead the dough until smooth, and divide into 7 equally sized balls.
3
To roll your roti
7. Roll out each ball to approximately 15cm diameter. Use a cutter or plate to cut into neat circles if you prefer.
4
To cook your roti
8. Heat tava on a medium heat, then cook each circle as you would roti (around 2 minutes on each side). Roti should speckle like normal roti, but not rise as much.
9. Repeat for all 7 rotis.
5
Enjoy. May your food bring you good health!
Notes
Finger millet flour rotis may be stored in the refrigerator for up to 3 days.