The fella mentioned making a vegan curry this morning, then again this afternoon; so I struck a deal with him…He washes up = I make vegan curry with naan.
Having searched through the pantry and cupboards, the realisation hit…No gram flour. But I was stocked up on gluten-free flour. Not wanting to risk it, I went with making Roti instead. After all, isn’t it the most favoured Indian bread anyway? It’s certainly quicker to make, and as I couldn’t seem to locate the dry active yeast in the cupboards either, roti was a perfect accident!
As I hadn’t make roti before, I decided to have a little Google. I’m not the best judge when it comes to measurements, so I find it best to stick to well-practiced measurements (but not when it comes to herbs and spices!) and have fun experimenting with ingredients.
I liked the process and timing required for the roti recipe I found on Veganchef.com (http://www.veganchef.com/wwchapatis.htm); and decided to go from there.
I ended up actually making the most successful dough mixture thus far that I’ve tried to create, so was very happy with that…Not too dry, not too sticky. Awesome.
- Half a cup of water
- Two tablespoons of soybean oil/or canola oil
- Half a teaspoon of salt
- Two cups of Chappati Atta flour
- You’ll need a large bowl; grab the water, oil and salt, and mix it all up whisk well to combine the ingredients.
- Now you can mix the flour into the wet mixture to form a soft dough – it’s better to use your hands.
- If the dough is dry – add a few more tablespoons of extra water; if it is too sticky, add a little more extra flour.
- Now you can pop the dough onto a floured surface and knead for five minutes. Pop the dough back into the bowl and cover with a towel to rest for approx 30 minutes.
- After 30 mins, separate the dough into 10-12 equal pieces. Roll each piece of dough to form a 6-inch circle approx and keep the circles of dough covered with a towel while you roll out the remaining dough.
- Heat a non-stick skillet over medium heat and cook each roti for 1-2 minutes per side (or until puffed and lightly browned in spots).
- Keep the cooked chapatis covered with a towel until serving. According to Veganchef.com; you can serve the roti with dips, dal, stews, or curry dishes; I served mine with mango chutney, cous cous, dal, beetroot and spinach leaves.