SPINACH & BLACK SEED ROTI

1 cup chickpea flour
1 ½ cups whole wheat flour
1 tsp nigella seeds (black cumin seeds, found in Indian specialty store)
2 tsps black seed oil
1 tsp ground coriander
1 tsp ground cumin
½ tsp salt
Pinch cayenne pepper
1 cup finely chopped spinach
1 cup cooked lentils (mashed, drained of all liquid)
½ cup water (if needed)
 
1 extra tsp black seed oil to brush on when cooked
 
1. Combine everything but the water in a large bowl and mix with hands until well combined, adding a little water (if needed) to form bread dough. Roll pieces into balls, and then flatten to small tortilla-like discs using a rolling pin on a floured working surface.
2. Add olive oil to a pan and place on medium heat to cook each roti separately until it starts to bubble (like a pancake) and then flip. The roti is done in 3 to 5 minutes when lightly browned on both sides. Loosen from pan with a thin spatula. When done, brush with a little black seed oil, which keeps it soft. Continue to cook all the rotis. Serve at room temperature. 
(Inspired by www.foodnetwork.ca/recipe/healthy-roti)

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