whole wheat roti

Indian unleavened breads are incredibly easy to make and very tasty. This roti is no exception. I particularly like dipping the warm fry bread in dal (lentil) soups or really with any curry dish. It is my number one choice for my vegan masoor dal.

You can use roti to scoop and soak up any type of food on your plate. That’s a good thing because nothing goes to waste. We always wipe our plates clean this way, so I’ve come to think of this bread as an environmentally friendly way of eating.

whole wheat roti

1 cup all purpose flour
1 cup whole wheat flour
½ tsp salt
1 tbsp canola oil
Some water

Using your hands, mix together flours, salt and oil followed by about ½ cup of water. Add more water by spoonfuls and keep kneading until you get a smooth, relatively soft bread dough. Drizzle a tiny bit of oil over it. Cover with cling film and let it seat, room temperature, for about 30 minutes.

rolling out the dough

Divide dough into small balls and roll them out into thin tortilla-like pancakes with a floured rolling pin and surface.

Cook them on medium-hot temperature in lightly oiled non-stick skillet for about 1-2 minutes per side. Push the pancakes down to form a few blisters on its surface for good looks and taste! Place them on serving platters lined with warm towels to preserve freshness and heat.

pan frying the roti

In Brazil we serve lentil soup New Year’s Eve with wishes for good fortune. I served mine for New year’s in San Francisco in the company of Steven, Jasmine and Prof.T.