Chewy Layered Roti and Kickass Dip


How to make soft, chewy and layered roti (or unleavened flat bread) at home. Hint: It's ALL about the dough. And what's a roti without its dip? This dip is made from curried cannellli purée with cayenne-spiced olive oil.

What you will need

300 grams (appoximately 2 1/3 cup plus 1 teaspoon) unbleached bread flour, plus more if needed

4 grams (3/4 teaspoon) of salt, plus more for sprinkling later

240 grams (1 cup plus 1/2 teaspoon) warm or hot water, about 130° F or 55° C

30 grams (2 tablespoons) cold water, plus more if needed

113 grams (8 tablespoons) clarified butter, warmed

1 small red onion, finely sliced

4 cloves garlic, chopped

1/4 cup olive oil

3 tablespoons tomato paste

1 1/2 teaspoons curry powder

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

One 400-gram can cannellini beans

1/4 cup plain yogurt

2 to 3 teaspoons potato starch or cornstarch



1/4 cup olive oil

1 teaspoon ground cayenne pepper

1/2 teaspoon ground cumin

1/4 teaspoon ground black pepper


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