The recipe comes from a wonderful book called Quick Breads by Linda Collister, which is jam packed full of tasty recipes for super quick bread type stuff....it's really easy to substitute the dairy elements of some of the recipes and make really lovely, tasty food :)
Anywho, back to today's recipe!
(Image photographed from the book! Original photography by Kate Whittaker)
100g desiccated coconut
450g atta (chapatti) flour or sifted fine plain wholemeal flour
1 teaspoon baking powder
2 teaspoons salt
50g dairy free spread
1 small onion, very finely chopped
1 fresh red chilli, deseeded and chopped
1 large egg, lightly beaten
How to:
- Mix the coconut with 225ml water in a bowl and leave to soak for 20 minutes.
- Mix the flour, baking powder and salt. Add the dairy free spread and rub in until the mixture looks like fine crumbs
- Stir in the chopped onion, chilli and soaked coconut, followed by the egg.
- Mix with a round-bladed knife to make a soft dough. If the mixture is dry and stiff ad more water 1 teaspoon at a time until soft then leave for 30 minutes
- Divide the dough into 12 equal pieces, shape each piece into a ball and then flatten out into a disc roughly 14cm across. Cover until ready to cook.
- Put a greased frying pan or griddle over a medium heat. Cook the roti one at a time for about 2 minutes on each side until lightly flecked with brown. Keep them warm in a low oven, covered with foil or baking parchment, until ready to serve!
These go so well with pretty much any kind of curry you can dream up but also with soups and spicy stews!
Yum! :)
If you have a favourite dairy free recipe you want to share, have been to an amazing cafe/restaurant that serves dairy free food and want to recommend it or want to share your experiences of living dairy free please email me at : curtainsforthewindow@gmail.com, I'd love to hear from you! :) x
This sounds great,would you add it to my Creative Monday hop? :)
ReplyDeleteThanks for linking up :)
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