23 April 2009
300ml warm water
7.5ml dried active yeast
7.5ml black onion seeds
7.5ml cumin seeds
275g wholemeal flour
250g strong white flour
1 large clove garlic or up to 3 small cloves garlic, peeled and mashed.
50g unsalted butter
Finely grated zest of 1 lemon.
Serves: 18 roti approx
Cook on the hob.
Source: Dan Lepard
Mix the flours and salt in a large bowl.
Add the yeast to the warm water, whisk to dissolve.
Mix the seeds and yoghurt in a bowl, add the yeast and water, mix well.
Add the wet mix to the flour.
Combine to a soft dough, maybe a bit sticky. Knead just enough to bring together.
Leave in the bowl, covered for 3-4 hrs.
Just before you are ready to form the roti.
Melt the butter in a small pan, fry the garlic until it begins to brown slightly. Take off the heat and add the lemon zest. Leave for about 5 mins.
Flour a work surface and roll out the roti to about 40cm x 50cm, mine was a bit wonky!
Brush all the garlic butter over the surface of the dough, then roll up as tightly as possible.
To make this as easy as possible, loosen the edges from the surface by lifting and adding a little flour. This will stop the edges dragging as you roll.
Slice the dough cylinder into 2cm sections.
Heat a large frying pan to very hot.
To form the roti, on a floured surface, turn each section to cut side up, thump with the heel of your hand to flatten, then roll out thinly.
Place the roti in the pan, turn over when the roti has puffed up. Cook till brown spots appear.
Keep warm as you cook as many as required.
I have put these in the freezer. Once frozen they'll go in a back and I can get as many as needed, defrost and cook.
I like this recipe. The original included dried oregano, I used cumin and black mustard seeds to give a compatible flavour to the curry.
These breads flavoured with herbs are perfect for tapas and mezze style meals, or BBQ's on a summer evening.
I'm sure the freezing of uncooked sections will work and so provide a quick and easy option.