Meg Makes: Simple intro to Indian cuisine: Roti
I first tried this dish when visiting the Tap In Academy after-school program last fall at Franklin Middle School. Students there were studying Indian culture and made this roti bread as a part of their activities that day.
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 (add green chiles and paprika to taste if you like)
a few drops of oil for cooking
Put yogurt and spinach in a blender and puree. You'll probably need to add about a half-cup of water.
Mix flour and salt, and add spinach puree 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 middle of dough. Bring sides of dough up around filling to completely cover it. Press down gently with palm of your hand to flatten, then roll with a rolling pin.
Put a few drops of oil in a preheated pan and add roti bread. Flip after three or four minutes, or when it becomes golden brown. Cook other side to golden and enjoy.
Meg Dickinson is a local communications professional who spends many of her waking hours daydreaming about food. To submit a recipe for her consideration, email her at firstname.lastname@example.org.