I love roti. However, my body hates carbs. It goes right to my belly. Hence, I try to make my sada roti as healthy as possible.
I don’t use salt as baking powder already has sodium in it which contributes to hypertension. Also, I don’t use oil or butter as some recipes suggest because it contributes to bad cholesterol.
Some people requested the recipe ASAP so I don’t have pictures of the process but when next I make roti I will edit with photos.
Here is how I normally make a medium sized roti for my husband and I:
1. Gather ingredients
1/2 cup white flour, 1/2 cup whole wheat flour, 2 heaped tablespoons of flax seed and chia seed blend, 1 tsp of baking powder and enough water to knead a dough.
2. Mix ingredients
Using my fingertips, I mix the ingredients dry and then I SLOWLY throw water into the mixing bowl until I have enough to mix the dough. Don’t pour all the water at once or you risk throwing too much. Knead the flour into a ball shape.
Tip: Rub a little dry flour on the sides of the bowl to pick up every bit of your dough!
Cover the dough with a damp kitchen cloth and allow to sit for 30 minutes.
Using a rolling pin, roll the roti into a flat round shape on a floured surface to a thickness of your liking. Round roti is overrated. Don’t despair if it’s not round.
5. Heat baking stone
Heat the baking stone or tawah on medium heat. I put a dust of flour on the tawah as an indicator of its heat. When the flour turns brown it is perfect for cooking my roti.
6. Place roti
Place the roti on the hot tawah. As soon as bubbles begin to appear flip over. I use a pot spoon handle to turn it over sometimes. I find that when you leave the bubbles to form too long it makes the roti ugly on one side!
When the underside is lightly browned, pull the tawah aside to expose the flame. Be sure to handle it with a kitchen cloth or oven gloves to protect your hands! Expose the edges of the roti to the open flame until it shows signs of rising. It would not rise high like a white floured roti because it has less gluten, but it will rise a little. Rotate the roti so the ends will be evenly cooked on the flame.
After you expose the ends of the roti on the flame, place your roti from the tawah to a flat surface and cut it in four pieces using a bread knife.
9. Wrap or Serve
Wrap roti in clean kitchen towel to keep warm for eating or serve hot!
Below you can see the flax seed and chia seed in the roti. It is a really good source of Omega 3. Excellent for your heart!
It rose on the tawah so I didn’t need a knife to open it! Thank God for small mercies 😀