Pizza and Turkish flatbreads
Inspired by Jamaica’s vegetarian roti tradition, this recipe combines potatoes, carrots, peas, and chickpeas cooked in coconut milk and wrapped in a whole wheat flatbread. It is a hearty meatless option to share at a gathering.
Combine the whole wheat flour, salt, and cooking oil. Gradually add the warm water and knead into a soft dough. Cover and let rest for 30 minutes.
Sauté the garlic and onion in oil. Add the curry powder and turmeric and cook for 1 minute. Add the potatoes and carrots, then pour in the coconut milk. Simmer over low heat for 22 minutes, until the vegetables are tender; add the peas and chickpeas during the last 5 minutes.
Divide the rested dough into 4 pieces and roll each into a thin round. Cook on a hot griddle or skillet for 2 minutes per side, until puffed.
Place the vegetable curry filling in the center of each cooked roti and fold it into quarters. For a party, arrange them quartered on a large platter.
Whole wheat dough is less elastic than white flour dough. If the edges crack while rolling it out, let it rest for a few more minutes. Allergen: Contains wheat (gluten).
Roti hamurunu 30 dakika dinlendirdim ama yeterince esnek olmadı, açarken kenarları çatladı; belki tam buğday unu beyaz una göre daha uzun dinlenme istiyor, bir dahakine 45 dakikaya çıkarıp tekrar deneyeceğim.
Tarifte köri harcı için 22 dakika yazıyor ama ben acele edip 15 dakikada kapattım ve havuçlar diriydi; süreyi tam uygulamadığım için kendi hatamdı, ikinci seferde tam süre kadar bekleyince sorun kalmadı.
Sebzelerin doğranma büyüklüğüne göre süre biraz değişebilir ama havuç gibi sert sebzeler için 22 dakikaya sadık kalmanızı öneririm, aksi halde tam yumuşamıyor.
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