1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Menu
Boil water in a medium size pot and add the oatmeal, stir well. Remove from the heat and add the whole wheat flour and mix well to avoid any lumps.
While the dough is cooling down, heat up a non-stick frying pan, skillet, or griddle on medium-high heat.
Once the dough is cooled, knead well to a smooth texture (if it’s too sticky then spray the cooking oil on your hands and knead well).
Divide the dough into 4 or 8 balls (depending on the size of the roti you desire to make).
On a clean rolling board, sprinkle some whole wheat flour and start rolling the dough ball into a flat round shape.
Once the griddle or skillet is hot, place the roti on it and cook for a few minutes until the brown spots appear, turn the roti to the other side and cook. Repeat the process with the remaining dough.
Once the roti is done, keep it covered to prevent dryness.
Enjoy this very soft oatmeal-whole wheat roti with your favorite curry.
The rotis can be stored in an air-tight container and kept in the refrigerator for later use.
Please do not skip the boiling water method, that is what makes the roti very soft and flexible.
The roti can be used to make a wrap with your favorite fillings (beans, meat, veggies, eggs, avocado, etc).
4 servings
1 (50g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content