Irish Daily Mail - YOU - - FOOD JASMINE HEMSLEY -

These freshly cooked ro­tis, smoth­ered with creamy, savoury av­o­cado and miso but­ter (hints of Mar­mite, I’m told!) have be­come my go-to break­fast, snack or lunch. For the ro­tis you can use half rice flour and half gram (chick­pea) flour. Or mix ragi (a nutty-flavoured va­ri­ety of millet) or buck­wheat flour with rice or gram flour. For a roti that puffs up slightly, try com­bin­ing ragi with flour from an older va­ri­ety of wheat, such as spelt or einkorn (both eas­ier to di­gest than mod­ern wheat). I dol­lop some beet­root raita (see the book) along­side. You can also serve the ro­tis plain with your favourite soups or stews or as part of a thali, see over­leaf.


38g each of rice flour and gram (chick­pea) flour (and see sug­gested al­ter­na­tive flour com­bi­na­tions in the recipe in­tro above) ¼ tsp sea salt ½ tbsp ghee (clar­i­fied but­ter), at room tem­per­a­ture ¼ tsp nigella seeds 1 tbsp good whole nat­u­ral yo­ghurt (see the book for home­made) 2 tbsp wa­ter


1 large ripe av­o­cado, de-stoned 1 tbsp dark or sweet miso splash of lemon or lime juice (op­tional)


freshly ground black pep­per 1 tbsp pars­ley, or your favourite herb ½ car­rot, grated (op­tional)

Sift both flours to­gether and mix well. Add the salt, ghee, nigella seeds and yo­ghurt. Start­ing with 1 ta­ble­spoon, add the wa­ter a lit­tle at a time and mix to­gether with your fin­gers un­til you get a soft elas­tic dough. Di­vide into eight balls about the size of a large wal­nut.

Cover a chop­ping board with bak­ing parch­ment and roll out each ball into a roti us­ing a rolling pin. If the dough is very sticky, I use an­other piece of parch­ment on top to stop it stick­ing to the rolling pin – bet­ter than adding more flour, which can make it too dry.

Cook each roti on a hot grid­dle pan for 2 min­utes or un­til lightly toasted. Turn the roti over and cook for 1 minute on the other side. You can also start them in a pan and then fin­ish them in a toaster.

While the ro­tis are cook­ing, make the but­ter. Mash the av­o­cado and miso to­gether and add a tiny splash of wa­ter to loosen, if needed. Taste and ad­just the sea­son­ing. If you’re mak­ing it in ad­vance, add a splash of lemon or lime juice to keep the colour.

The ro­tis are best served im­me­di­ately while hot, so sim­ply spread a gen­er­ous amount of the but­ter and fin­ish with lots of black pep­per, herbs and grated car­rot, if us­ing. ➤

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