Roti are relatives of Indian chapati bread. These cakes were brought to Suriname by immigrants from Indonesia, and from Suriname they came to the Netherlands. Fragrant, soft, stuffed - such cakes can be served for lunch, and they can be eaten just like that.
It is necessary
- - 400 g flour;
- - 250 g of canned chickpeas;
- - 250 ml of water;
- - 100 ml of vegetable oil;
- - 2 cloves of garlic;
- - 1 teaspoon of cumin and baking powder;
- - a pinch of salt.
Instructions
Step 1
Knead flour, salt, water and baking powder. The dough will turn out like on dumplings, leave it for 15 minutes, covered with a towel. While the dough is resting, you can start preparing the filling.
Step 2
Put the chickpeas together with peeled garlic and cumin into a blender bowl, pour in a spoonful of water and chop until puree. You can also use mashed potatoes as a filling, but also with the addition of garlic and cumin.
Step 3
From the finished dough, pinch off a piece the size of a small tangerine, flatten it slightly, put 1 full teaspoon of filling on top. Pinch the dough around the filling like a pie, pull the seam so that you get a dough bun - the filling will be inside. Leave the bun on a floured table seam side down for 5-10 minutes.
Step 4
Stretch the bun with your hands into a cake with a diameter of 20 cm. The dough is pliable - you can easily do it. Just do not stack raw tortillas - they will stick together!
Step 5
Cook the tortillas in a hot Teflon-lined skillet without adding oil. When one side is browned, turn the cake over, coat the finished side with a thin layer of vegetable oil, and so on with each finished side.
Step 6
Ready-made roti cakes can already be stacked. Cover them with a clean towel to soften them.
