Rye & Whole Wheat Flour Rotis
Best of both – rye and whole wheat flour rotis! I would make rotis with whole wheat flour only, but they came out very hard and crispy. Some would say that when sifting, it’s best to throw away the bits of whole wheat that got left at the end of sifting because they didn’t fit through the sieve, but mainly because it gave the dough a harder texture. I wasn’t happy about wasting, and the other day while shopping in our local supermarket, I noticed the Eureka Mills Pure Rye Flour. Since rye on its own is sticky when combined with water, I thought I’d combine the rye flour with the whole wheat flour to get softer brown rotis. It worked perfectly! Serve with any curry or stir-fried vegetable of choice.
Ingredients
2 cups Eureka Mills Pure Rye Flour
2 cups Eureka Mills Whole Wheat Flour
Approximately 8 Tbsp melted coconut oil (you may need more)
Boiling water to tie dough
Method
Sift flours together, and add the whole meal that gets left in the sieve back into the bowl. Don’t throw it away. Mix the flours in the bowl by hand.
Add coconut oil to the flour and mix by hand. You will know when there is enough when the flour makes a breadcrumb texture. If you grab a handful of flour, it should just begin to stay together. Mix well so that the oil is evenly distributed into the flour.
Make a well in the center of the flour and add approximately half a cup of freshly boiled water. Slowly work the flour into the center to form the dough. You can use a spoon to the initial mixing since the water might be too hot for your fingers.
Mix just enough flour into the water and set that piece aside in another bowl. Then add more water to the center, each time mixing enough flour in to make small dough balls. This method ensures that the dough doesn’t get too sticky if you add too much flour.
Once all the flour has been mixed to form the dough, combine all the pieces and knead together to form one consistent dough.
Break off small pieces to form balls.
Using plain white bread flour to dust onto the balls, roll the dough into circles.
Cook evenly on both sides on a heavy-duty frying pan set on high heat.
Note: You can brush one side with ghee before removing from the heat. Ghee is not suitable when cooking for vegans.