Sandwiches and wrap recipes - Roti for Life

Roti Filling
1 batch Marrakesh Curried Stew heated
Roti Shell
2 cups white flour, unbleached
1/4 tsp. baking soda
1/2 tsp. sea salt
1 tsp. whole cumin seed, toasted
1/4 tsp. curry powder
2/3 cup plain soymilk
2 tbsp. sunflower oil

Prepare the Marrakesh Curried Stew and leave on the stove at low heat while making the roti shells.
Making the Roti Shell
Th e roti shell can be used to wrap any hot stew or fi lling of your choice or as a side of tasty warm bread to
accompany a bowl of hearty soup and salad. Th e dough can be stored in the refrigerator for up to a week.
1. In a large mixing bowl, combine all dry ingredients.
2. Combine the wet ingredients separately; then pour into the centre of the dry ingredients. Gradually
mix to form a ball of dough.
3. Knead gently for 1 minute on a floured surface. Use the heel of your hand to push the dough away
from you; then pull it back with your fingers. Repeat this motion until the dough feels smooth.
4. Put the dough in a lightly oiled bowl and cover with plastic wrap. Let it sit for at least half an hour.
5. Divide the dough into 6 equal portions and form into balls.
6. On a lightly fl oured surface, roll out each ball with a rolling pin. Each circle should be about the size of a
dinner plate and fairly thin.
7. Fry in a dry pan or skillet over medium heat for about 2 minutes on each side or until lightly browned.
Repeat for each serving.
Wrapping the Roti
Put the cooked roti shell on a small plate. Ladle one 8-ounce serving of warm Marrakesh Curried Stew
onto centre of the roti shell. Fold all sides in to form a square. Place a large dinner plate over the roti, face
down. Pick up both plates and in one motion fl ip them over. Th e roti should now be on the large plate,
right side up. Serve hot with a side of steamed brown rice or a garden salad. Repeat for each serving.
Serves 6


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