What is it?
A roti stuffed with spicy onions.
Makes: 6 rotis
- 240g grams whole-wheat flour, plus more for dusting
- 2 teaspoons neutral oil, such as grape seed or canola
- ¾ cup lukewarm water
- 1 teaspoon kosher salt (divided into 2 ½ portions)
- ½ red onion
- Chat masala
- Red chili powder
- Cumin powder
- Coriander powder
- In a large bowl, mix the flour, oil and ½ teaspoon salt with water.
- Knead directly in the bowl until smooth, about 5 minutes.
- If the dough starts to feel dry, add more water as needed, 1/2 tablespoon at a time. 1. 1. 1. Divide the dough into 4 even balls, placing each ball back in the bowl.
- Cover the bowl loosely with plastic wrap.
- Let rest in a warm place for at least 30 minutes or up to 1 hour. The dough should be soft and spongy.
- Dice the red onion and mix with the spices and salt.
- Lightly dust your work surface with flour and pat a ball into a thick disk. Use a rolling pin to evenly roll it into a thin, 3-inch-wide disk.
- Add onion mixture into center of dough.
- Seal the dough back up.
- Roll the ball into a 8-inch-wide disk.
- Heat a large cast-iron skillet over medium-high.
- Put the disk in the hot pan.
- When bubbles start to form and the roti starts to turn white, about 30 seconds, flip it over to cook the other side. It should be puffy in places and freckled brown.
- Repeat with the remaining dough.
- Serve with yoghurt.