Roti

Total Time: 3 hrs 10 mins Preparation Time: 35 mins Cook Time: 2 hrs 35 mins

Ingredients

• 3 1/3 cups all-purpose flour
• 2 tablespoons ghee, recipe follows or 2 tablespoons vegetable oil
• 1 teaspoon baking powder
• 1 teaspoon salt
• water
• 1 1/2 tablespoons ghee or 1 1/2 tablespoons vegetable oil
• 3 garlic cloves, chopped
• 1 pinch saffron
• 1 1/2 teaspoons cumin seeds, toasted and ground
• 2 cups chickpeas, cooked
• 1/2 cup water
• salt & freshly ground black pepper

Recipe

• 1 for the filling:.
• 2 in a skillet over medium heat, melt ghee. add garlic and saute 1 minute then add saffron, cumin and saute 1 minute more.
• 3 add chickpeas, water and a pinch of salt. allow all to simmer until water has evaporated. season with salt and pepper, to taste.
• 4 cool and puree in food processor.
• 5 for the rotis:.
• 6 sift flour, baking powder, and salt together in a large bowl. add ghee and enough water until a nice soft dough forms; not too dry. allow to rest for 10 minutes and cut dough into 8 or 10 parts and form balls. again, let dough rest for 2 minutes.
• 7 make a well in the center of a ball, put 3 to 4 teaspoons of filling in the whole, and pinch, closing the well. repeat with rest of the balls. tuck extra dough under, put on floured board, and roll out into 8 to 10-inch disks. brush top with melted ghee or vegetable oil.
• 8 heat a griddle to a medium heat and brush with ghee or vegetable oil. cook dough on 1 side for about 2 minutes, brush top with ghee or vegetable oil and flip disk to cook the other side for about 1 minute. serve warm.
• 9 to make ghee:.
• 10 cut 1 lb unsalted butter into chunks and place in a heavy bottomed saucepan and into a preheated 300 degree f oven for 1 1/2 to 2 hours. skim foam from top and pour the liquid into a glass jar, leaving behind any milk solids on the bottom of the pot. this is good for 6 months kept in the refrigerator.