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For the assembled roti:
For the roti dough:
1) Put cauliflower, coriander, ginger, chilli, coriander powder and salt into a bowl and mix well. Set aside.
2) Take a small golf ball sized piece of roti dough and form it into a round disc. Dust a work surface with flour and roll out the disc with a rolling pin until it is a thin patty (like a tortilla). Sprinkle 4 tbsp of filling onto the surface of the roti and then roll out a second roti into a thin patty and place it over the filling. Press them together and gently roll it a few times with the rolling pin.
3) Place a large non-stick skillet over medium heat and gently put the roti into it. Cook for a few mins on the first side, until small bubbly spots appear and it begins to look dry around the edges. Cook for 30 secs to 1 min per side. Brush each roti with a little flax seed oil to keep it moist and then continue this process until all the rotis are done. Wrap in a towel or cling film so they won't dry out.
4) For the roti dough: Combine the flour and water in a bowl and knead until if forms a smooth round ball. If the dough feels dry, add a little more water.
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