Delicious and nutritious roti/wrap with yogurt and flax seed.
Can you believe we have a snow storm today in Boston? It is Mother Nature’s April’s fools for us, I suppose.
The best part about a snow storm for a foodie like me is to enjoy warm yummy food indoors as I watch the snow fall outside . And these rotis fit the bill for sure!
These tangy, tomato multigrain rotis are packed with nutrition and taste. I serve them with plain yogurt and chutneys like the Mango and red pepper chutney, strawberry ginger chutney with chia seed or a dry chutney like the curry leaf and flax seed chutney shown in the photo.
The rotis are also great for wraps and I often use them to make wraps like the Avocado Chutney Wrap or the Wrap Wednesday! They keep well refrigerated for up to 4 days and can be frozen for a longer time. So hopefully soon I will be enjoying them as a wrap in warm spring weather.
What is the weather like in your neck of the woods?
Tangy Tomato Multigrain Roti
- 1 cup wheat flour
- ½ cup gram flour/besan
- ½ cup jowar/sorghum flour
- 3 tablespoons rice flour
- 1 teaspoon cumin seed powder
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 tablespoon flax seed coarsely crushed
- 1 tablespoon brown sugar
- Salt to taste
- 2 tablespoon plain non-fat, Greek yogurt
- 3/8 cup tomato puree
- ¼ cup warm water
- Extra virgin olive oil
- Flour for rolling/dusting
To Make the Tangy Tomato Multigrain Rotis-
- To make the dough, in a bowl, combine the flours, cumin seed powder, turmeric powder, red chili powder, crushed flax seed, brown sugar and salt.
- Add the yogurt, tomato puree and water and knead the dough. I used a Kitchen Aid mixer with a dough hook and knead the dough for about 8 minutes on low. To make the dough by hand, knead until the ball of dough is soft and pliable and does not stick to your hand.
- Set aside in a lightly oiled bowl for a minimum of 30 minutes and up to 2 hours.
- Divide dough into 10 parts. Roll each roti thin on a lightly floured surface to about8 to 9 inches in diameter.
- Roast the rotis on a griddle over medium heat.
- Remove from heat. Apply a little extra virgin olive oil and serve with chutney and yogurt or use as a wrap.
- Rotis can be made in advance and stored in a refrigerator for up to 4 days or frozen for a longer period. Reheat on a medium hot griddle before use.
Have a great weekend,