Rotis, wraps, chipattis, tortillas, have many names, but are so versatile and so delicious! They are also incredibly easy to make. There is good reason this simple recipe appears across so many cultures! Making spelt rotis instead of regular wheat flour adds extra layers of flavour that you probably didn't think possible from such a simple food item.
If you have been to areas of the world where spelt rotis are a staple you will have seen the women churn them out in seconds in perfect round shapes. This takes years of practice. We prefer to approach our roti-shaping with a more 'organic' shape expectation. In fact, making the rolling and shaping process part of a group dinner party activity is bound to be a laugh-a-minute and loads of fun!
Why use spelt?
Spelt is known as the ancient wheat. It is a strain of wheat that has not been significantly altered or purposely bred over time through commercial use. Not only does it add a richer, more nutty flavour to your baking but the gluten in spelt is different to that of other wheats. It is more fragile and more water soluable, making it slightly easier to digest. This article explains more details on the differences of spelt.
Perfecting the recipe ...
This recipe was perfected by Diego and Maria from Inner Wellness Studio. We love to combine this recipe with Diego's mung dahl as a delicious light meal! Deigo and Maria do regular cooking workshops at Founder Foods. See our upcoming events for the dates of their next workshop.
How To Make Spelt Rotis
- 1 1/2 cups spelt flour or stone ground white bread flour (a bit extra needed to dust countertops)
- 1Tbsp of coconut oil or ghee (optional)
- 1/4 tsp salt
- roughly 3/4 cup of boiling water
- Coconut oil for frying
- Mix the salt, flour and coconut oil in a bowl.
- Boil the water. Create a well in the center of the mixture and slowly add the boiling hot water. Mix carefully with a spoon till the dough has cooled down.
- Once the dough is cool enough to touch, using your hands, work out the dough for 3-5 mins until soft.
- Allow the dough to rest for at least 10mins.
- Work out the dough before portioning out golf ball size balls.
- Dust the countertop or rolling surface with flour. Flatten the balls by hand into a small flatter disc. Roll out rotis on the dusted surface to about 3mm using a rolling pin.
- Place roti onto a dry, hot pan to toast until edges are lifting and cooked.
- Flip the flatbread and drizzle a few drops of oil on the edge of the pan. Make sure both sides are cooked well.
Tips for incredible rotis and flatbreads
- Spelt flour is a great alternative to standard wheat flour. Your flatbreads have more flavour and, although the flour still contains gluten, spelt flour is slightly more palatable for those with gluten sensitivities.
- The hotter the pan the better your rotis cook. A cool pan often results in burnt rotis or rotis that stick to the pan.
- Rotis can be frozen once cooked and reheated. Place a piece of wax paper between each roti to prevent them from sticking together when frozen.
- This recipe is incredibly versatile. It makes great wraps for falafels or to eat alongside curries and stews.
These rotis can be served hot or cold but our personal favourite is straight out the pan!