This was my first try at making Roti. Actually, I don’t think I’ve ever even eaten this particular flat bread. I saw the recipe for Mama Nadia’s Caribbean Roti in Vegan Fusion World Cuisine when I was making up my grocery list and thought I’d give it a try. The recipe called for spelt flour but I used unbleached all purpose with some barley flour mixed in instead.
They aren’t as hard as I thought they would be. But I did have a lot of trouble with the filling busting out. Probably because I didn’t feel like hauling out my mixer and kneaded by hand. I hate kneading by hand. Actually, I hate putting my hands in the food in such a way that gets the food under my fingernails. Anyway, I should have let the mixer do it. I think the dough would have been smoother, developed a little more gluten and then the filling wouldn’t have busted out. But still, they came out pretty well. And were tasty. The recipe suggests serving with mango chutney. I didn’t have any so I just mixed up a quick sauce of apricot jam mixed with a little soy sauce. That seemed to work out just fine.
