Recipe by Anjali Shah
Easy Indian Roti- Spelt Rotis & Chapatis
These rotis are soft and fluffy – you’d never guess that it’s unleavened bread. When I was growing up, it was common for us to have four or so dishes for dinner: 2 sabjis, one daal and the rotis. This is completely my version of comfort food: warming, nutritious, delicious, and filled with nostalgic memories of dinners at home.
5 parts Spelt flour to 1 part Quinoa flour
Water (enough to form into a sticky dough – about 1/3 of the amount of dough)
Drizzle of extra virgin olive oil
In a large bowl, combine all the ingredients to make the roti dough. If you have a gas stove, hold the roti/chapati over a medium flame and it will puff up immediately. Turn quickly to flame-bake the other side. Do this several times, taking care that the edges are well cooked.
Alternatively, you can preheat a cast-iron skillet over medium heat. Place the rolled dough on the palm of one hand and flip it over on to the skillet. When the color changes on the top and bubbles appear, turn it over. When both sides are done, use kitchen tongs (chimta) to remove the roti from the skillet. Serve warm.