Coriander and Cumin- Flecked Roti

Glad to be back to blogging after a long break. Have been enjoying the beautiful monsoons in Kerala and the back to school routine. So how is everyone doing? Isn't it fun to cook during the rainy season. Love to do that with the music playing in the background.

Today's recipe is a simple one which can be made with ease by anyone. The coriander cumin flecked roti is a welcome change from the plain rotis. I like to try out different varieties of rotis. Do give this a try.

Coriander and Cumin- Flecked Roti
(Printable Recipe)

INGREDIENTS

Makes 13 rotis

adapted from Fresh Indian 

Wheat Flour - 2 cups plus extra for dusting

Salt - 1/4 tsp

Cumin Seeds - 3-4 tsp

Coriander Leaves - 2 tbsp very finely chopped

Light Olive Oil - 2 tbsp 

Water - 3/4 cup

METHOD

In a medium bowl stir together the flour, cumin seeds, coriander and olive oil.

Mix well with your hand. It will turn flaky.

Measure the water in a cup. Add salt and gradually add it to the flour mixture. Knead gently until it is smooth and pliable for about 5 minutes. It should not be sticky. 

Cover the dough with a damp cloth for 15 - 30 minutes.

Divide the dough into 13 portions and form each portion into a ball by rolling it in between your hands.

Coat each ball with flour and roll it out into a large circle with about 1/4 '' thickness using a rolling pin on a marble slab or rolling platform. Lightly dust with flour if required. Too much of flour will make the roti dry. Roll it out evenly on all sides and place it in a plate. Repeat the process to roll out the other rotis.

Heat a pan or griddle on high heat.

Place one roti on it. Flip it after 10 seconds. Let it cook well on that side. 

Flip again and cook on the other side. There will be brown spots on the roti. Once cooked remove and keep warm covered in a casserole, lined with kitchen towel or in a foil.

Cook the remaining rotis in the same way.

Best served warm with vegetable or non vegetarian Indian curries.

Tips:

Use lukewarm water to make soft rotis.

The pan has to be hot before you place the roti on it.

You can brush the roti with a little oil or ghee just before removing from the pan.