Sort ingredients
dan78
QR Code
Listen
Pdf
Soak flaxseed, fennel, turmeric, ginger, salt, pepper, and avocado oil in 200 ml hot water. Cover overnight. Flaxseed forms a natural gel that binds the dough.
Mix flours with soaked mixture. Cover and rest for 30 minutes. Sticky dough is normal—don't over-flour.
Preheat pan on medium heat with no smoke for even cooking.
Lightly knead dough, divide into 8 portions, and roll into 7-inch disks. Use a little flour if sticking.
Cook each roti for approximately 2 minutes: first side for 50 seconds, flip, brush with avocado oil, flip again until golden and cooked through.
Serve soft, golden, and fragrant rotis. Perfect with soups, dals, or on their own.