Roti with Salba Seed Recipe
½ stick of melted butter
1 cup of canola oil (or vegetable oil)
2 cups of white flour (enough to make 6 or 7 Roti’s)
1 ½ cup of boiling water
1 teaspoon of salt
1 ½ tablespoon of Salba Seed (or more if you like)
½ cup of white flour for dusting
Small Rolling pin
Medium size bowl
Clean surface to roll the dough
Roti skillet (I prefer to use a cast iron flat roti skillet)
Step 1: Combine in a medium size bowl with a large mixing spoon the 1 ½ cup of boiling water and 2 cups of flour and salt by adding the water gradually and mixing it into the flour also adding the ½ cup of oil gradually. (You can add more oil as needed)
Step 2: Then pour in the 1 ½ tablespoon of Salba Seed, make sure you evenly mix the seed in the dough.
Step 3: Then start mixing the dough with your fingers, you will see that the oil helps so the dough does not stick to your fingers while kneading. You can add a little more oil if the dough starts sticking to your fingers again.
**The reason you want to use hot boiling water because it helps to cut the kneading time in half, so you will only have to knead for about two minutes. (I find the 2 minutes therapeutic and good exercise for your hands if you have arthritis or carpal tunnel, plus the shortened kneading time is perfect for these types of debilitating issues, or you can hire some monkeys or the husband to do the job for you LOL! or just use a food processor as I do.) If you over knead then the dough will be too tough. So don’t over knead.
Step 4: Now let the dough rest in the bowl and cover the bowl with a towel for about 20 minutes.
Step 5: So make about four (4) equal size dough balls. Take one and dip in the dusting flour then dust the rolling surface (the table or a cutting board) and place dough on the floured surface and roll with the rolling pin until the ball becomes a thin circular flat piece of dough.
You may decide it’s easier to flatten and roll all four (4) pieces at one time or roll them flat, one at a time as you cook them one at a time. I prefer them rolled one at a time as I cook them (my husband and I made only four (4) and refrigerate the remainder dough for another time.)
Step 6: Make sure the Roti pan is nice and hot then place the flattened dough in the pan.
Step 7: You will see air bubbles forming on top of dough, then drizzle a tablespoon of melted butter/oil combination on the surface then flip the roti (almost like flipping pancakes but be gentle so the dough does not rip or tear apart) also be very careful not to let the roti burn you just want it to brown.
Step 8: Now flip the buttered side over and let that side brown and once again drizzle a tablespoon of the melted butter/oil combination on that side, then flip back and forth letting it become evenly nice and brown on both sides.
Then place each piece of the cooked roti in a covered dish so that they stay nice and warm until you have finished cooking them all, they will stay warm until you are ready to serve them. (You can even refrigerate or freeze the cooked roti’s saving them for a later time to reheat and serve). Repeat with the next Roti.
We had roti for dinner with a cup of plain yogurt, seasoned basmati rice and mixed greens. So if you try it let me know how much you enjoyed it.