Avocado Roti

I don't eat this often, but it is so nice with a spicy chickpea dish, hummus or perhaps creamy greens.

Ingredients:

You can alter the amounts of whole Grain to white flour.  I prefer whole grain. The pics I took with whole grain contain cumin seeds in them.  The other pics below are done with 3/4 whole grain and 1/4 white flour as stated in the recipe.   

1 1/2 c. Unbleached Whole Grain Wheat Flour

1/2 c.White Flour

1 mashed Haas Avocado (the smaller type of avocado)

water

salt to taste

If you like, you can add spices to taste, like cumin and fresh cilantro.  Be creative!

Mix the Avocado in with the flour

Mix the Avocado in with the flour

Step 1:

In a bowl add the flour, avocado and any spices you would like to add.  I added cumin seeds.  Then mix with your hands... oh yea...!

Add water and form together in a ball.

Add water and form together in a ball.

Step 2:

Add water in small amounts.  Enough to mix together and form a ball.

Knead.

Knead.

Step 3: 

Place dough on a very lightly floured board and knead it for 10-15 mins. Use the heel of your hand to knead.  This is a great little work out and if you have children, that is fantastic luck...put them to work!

Set in a bowl and cover.

Set in a bowl and cover.

Step 4:

Set the dough in a bowl and cover with a towel, plastic wrap (or better yet a plastic wrap alternative).

Step 5:

Cut the dough into 4-6 equally sized pieces. This really depends on how large you want the pieces of bread in the end.

Roll out the dough.

Roll out the dough.

Fold over the right side.

Fold over the right side.

Then fold over the left side.

Then fold over the left side.

Step 6:

Roll out a piece of dough. Fold over the right and left sides.  If you care to use oil, you can brush the tops each side that you fold over with a little oil and then lightly dust the tops with a little flour; this step encourages layers in the bread.  Note: instead of rolling out the dough, you could alternatively roll out a long tube with your hands and roll-up, or turn it to make a coil (like I have done in the fourth pic below).

Roll up from bottom.

Roll up from bottom.

Step 7:

Roll up from bottom.

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Step 8:

Flatten out the coil.

Rolling out coil.

Rolling out coil.

Step 9:

Roll out the coil of dough onto a lightly floured board, to form a circle (or whatever shape works for you!).

Step 10:

Warm up a griddle or pan on medium heat, without oil or lightly oiled and throw on your Roti! Cast Iron is nice, but not necessary.

Step 11:

As the bread bubbles up, flip the bread.  You can encourage the bubbles by slowly and gently touching the edges of the bubbles. A small bit of oil helps too, if it is not bubbling.  Note: Next time you may want to try lesser flour to water ratio. It is possible that too much flour was added in the rolling out process or more likely too much water, such that more flour was needed, to get a better consistency.  It is different with different flour combinations, so you can have fun and play with it.  Cook about 3 mins. Then serve!

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