Dark Rye Roti

Dark rye roti has good health benefits, and is a great alternative for those with wheat allergies, and/or lactose intolerance. Finding foods that are wheat free, and still delicious can be hard that’s why I’m sharing this recipe.

This recipe has the same process as roti, but with dark rye flour instead. By the way don’t confuse dark rye with pumpernickel or light rye. Pumpernickel is a whole different flour made with ground rye berries, and light rye and dark rye is like the difference between white flour and whole wheat.

In a small bowl, mix together the flour with salt.

Gradually mix in the water until a dough forms.

Your dough should look like this.

Knead dough until smooth, then shape into a disc.

Heat a cast iron pan until smoking, then reduce heat to low. Divide dough into 8 balls, toss in flour, roll, repeat until it become a 6-inch circle.

Place on hot pan, and cook until roti darkens.

Flip over, and cook until underside browns.

Press roti until it inflates, and spread ghee or oil over both sides. Continuing flipping until both sides brown, and remove from heat.

Enjoy!

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Dark Rye Roti

Prep Time:

10 mins

Cook Time:

3 mins

Total Time:

13 mins

 

Course: Side Dish

Cuisine:: Indian

Servings: 8

Ingredients:

• 2 1/2 cup dark rye flour
• 1 tsp salt
• 7/8 cup water
• dark rye flour (for rolling)

Instructions:

1. In a small bowl, mix together the flour with the salt.
2. Gradually mix in water until a dough forms.
3. Knead dough until it becomes smooth, then shape into a disc. Heat a cast iron pan until smoking, and reduce to low heat.
4. Divide into 8 balls, coat in flour, roll, and repeat until it becomes a 6-inch circle.
5. Place on hot pan, and cook until roti darkens.
6. Flip over, and cook until roti browns.
7. Flip once again, and spread ghee or oil on both sides.
8. Cook until both sides are browned.
9. Enjoy!