I arrived home to our little London apartment the other day, one of the last times I will ever arrive at this one-bedroom that we have called 'home' for the past year, and I had an absolute hankering for roti. You know that craving when your mind is stuck on one food, and one food only. Roti was my absolute favourite food from our trip around India last year. It is a soft, doughy, fried bread. It is plain, yet incredibly tasty and satisfying, and a wonderful 'dipper' for curry or (untraditionally) hummus...
So for one of the last times in this petite kitchen over looking lush green trees, I pulled out our buckwheat flour, grated potato into a bowl, and mixed myself a soft disc of dough (see below). Using a sizeable amount of coconut oil, I fried each roti until they turned slightly golden brown, yet remained as soft as a baby's bottom. I also made us some Indian spiced chicken thighs and classic dhal, which can be found in recipes to follow.
We ate one of our last (Indian) suppers on the terrace and reminisced about the year we've had. One that has been away from family and friends, but amongst new experiences, temperamental weather, while growing even further in love with each. One of the many wonders of marriage...
I hope you enjoy these delectable discs of soft bread as much as we did x
Buckwheat and Potato Roti
1 large potato, pealed and grated
1 cup organic buckwheat flour
1/2 tsp turmeric
1/4 tsp ground cumin
1/2 tsp salt
1 Tbsp warm water (maybe 2)
1 Tbsp olive oil
- Mix the grated potato, buckwheat, turmeric, cumin, and salt in a bowl. Combine ingredients well before adding the water.
- Add a little bit of warm water at a time, mixing between each addition to bring the dough together. If you add too much water and it becomes too sticky, don't worry, just add more buckwheat flour and mix well. Continue to do this until a dough is formed that doesn't stick too much to your hands.
- Portion the dough out into 6 smaller balls and roll each ball out between two pieces of grease proof baking paper using a rolling pin.
- Fry each roti separately in a generous amount of coconut oil on low - medium heat. Fry for 1 minute on side one 30 seconds on side two.
- Serve immediately with whatever inner ingredients you like, or curry, or set aside and reheat in the oven when ready. I usually add a dollop of butter on top of the stack of rotis when I reheat them in the oven.
Feed. nourish, value yourself.