Meg Makes: Recipe for Ricotta Filled Roti Bread
I have been meaning to share this recipe for a long while, and am glad to finally be doing so.
I actually got a copy when I was visiting Tap In Academy this fall at Franklin Middle School. Students were studying Indian culture and made this roti bread and allowed me to try it.
It's a simple recipe that includes yogurt and fresh spinach. Those who organize the academy were kind enough to let me share.
Ricotta Filled Roti Bread
1 1/2 cups whole-wheat flour
1 cup fresh spinach, washed
1 tablespoon plain yogurt
1/2 cup water
pinch of salt
1/2 cup ricotta (you can also add green chiles and paprika to ricotta, to taste)
a few drops of oil for cooking
Put yogurt and spinach in a blender and puree. You'll probably need to add about 1/2 cup water.
Mix flour and salt, and add spinach puree to to make a dough. Flour a flat surface and roll a lemon-size ball of dough into a flat pancake, about 6 to 8 inches in diameter.
Make a small ball of ricotta and place in the middle. Bring the sides of the dough up around the filling to completely cover it. Press down gently with the palm of your hand to flatten, then roll with a rolling pin.
Put a few drops of oil in a preheated pan and add your roti bread. Flip after three or four minutes, or when it becomes golden brown. Cook the other side to golden and enjoy.