Recipe: Homemade Roti and Two kinds of Dip

Whenever I make this type of flatbread at home, I noticed that no one likes to eat the rice on the table. 😂. And I also realized that I haven’t posted this recipe that I have been using for years now. This recipe is a tweaked version from Genius Kitchen and Taste.
I use this recipe as a tortilla wrapper, roti, chapati, thin crust pizza dough and tortilla chips (roll thinly and bake in oven until crisp). Yes it’s so versatile and easy to make. If you’re using it as a tortilla wrap, use vegetable oil and roll out bigger sizes for burritos.  
Tip: To keep the tortilla pliable, cover them with damp paper towels (not soaking wet) after cooking. 

ROTI PROCEDURE TIPS:

I dissolve the salt in the water first and then add them in pre sifted flour+baking powder together with the butter. 

I use the hook attachment on my mixer and use it to combine all of the ingredients together into a dough. (Prevents messy hands) 

Once combined, I dump the dough on to a lightly floured surface to continue kneading them by hand until smooth. 

Rest for 30 mins to an hour and shape them into flat rounds and cook them on dry cast iron or nonstick pan until both sides have light brown spots. Serve warm. 

DIP PROCEDURE TIPS:

Saute onion and garlic in vegetable oil.

Add the aromatic spices (satay + cumin + turmeric or the curry powder) and stir until fragrant.

Add the drained chickpeas or the potatoes.

Add the coconut milk and cook for 10 minutes on low heat.

Transfer to a food processor and puree dip.

I added a teaspoon of chia seeds on top.

Happy Eats!

Homemade Roti and Two kinds of Dip

by Jenny Sibi

Prep Time: 15 mins.

Cook Time: 30 mins.

6082785

Ingredients (4-5 servings)

• ROTI:
• 1 cup warm water
• 1 teaspoon salt
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ⅓ cup melted Queensland butter (makes it really buttery. Yummy!)
• SATAY DIP:
• 1 small onion, chopped
• 1 garlic clove, chopped
• 2 teaspoons vegetable oil
• 1 teaspoon satay paste
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 2 teaspoons tamarind purée
• 3/4 cup coconut milk
• Salt to taste
• CURRY DIP:
• 1 small onion, chopped
• 1 garlic clove, chopped
• 2 teaspoons vegetable oil
• 1 teaspoon curry powder
• 1 medium sized potatoes, cubed
• 3/4 cup coconut milk
• Salt to taste
• Optional ingredient if you don't like chickpeas or potatoes:
• 1 Roasted mashed eggplant

Instructions

ROTI PROCEDURE:

1. I dissolve the salt in the water first and then add them in pre sifted flour+baking powder together with the butter.
2. I use the hook attachment on my mixer and use it to combine all of the ingredients together into a dough. (Prevents messy hands)
3. Once combined, I dump the dough on to a lightly floured surface to continue kneading them by hand until smooth.
4. Rest for 30 mins to an hour and shape them into flat rounds and cook them on dry cast iron or nonstick pan until both sides have light brown spots. Serve warm.

DIP PROCEDURE:

1. Saute onion and garlic in vegetable oil.
2. Add the aromatic spices (satay + cumin + turmeric or the curry powder) and stir until fragrant.
3. Add the drained chickpeas or the potatoes.
4. Add the coconut milk and cook for 10 minutes on low heat.
5. Transfer to a food processor and puree dip.
6. I added a teaspoon of chia seeds on top.

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