I love carbs.
You know, I used to have a teeshirt back in middle school (high school? Don’t remember) that said “I [heart] carbs!” above a food pyramid composed completely of… carbs. Inspired, that’s what that is.
If I was to make up a pyramid for the carbs I eat now… hmm… Bottom layer: creamy oatmeal!! And other grains like amaranth and millet. Second layer: definitely toast. Bread, of all kinds. Toast bread… crusty, ciabatta-type stuff, olive and walnut, etc. etc. And then the third layer: flatbreads and tortillas! Because I don’t eat those quite as often. And then the little pointy part [eat sparingly, haha yeah right]: whole wheat croissants from La Boulange and… animal crackers [because I only eat them once in blue moon]. But only Barbara’s oatmeal kind, I’m rather particular. Yessss. Pyramid of carbs. Such a fabulous idea.
So! Because carbs are my friends… I made flatbread again! Except this one is different than the last one and my cat didn’t express interest…
This one is a Sri Lankan recipe called roti. Super easy to make and so delicious, I made a half batch due to lack of coconut and made 6… annnddd they disappeared within about 10 minutes of actually making them. I think we can safely assume that they were delicious. Especially with butter. Mmm. Butter makes everything better. Maybe that should go in my pyramid somewhere… my pyramid of carbs and butter. Or according to Regina George they’re the same thing: “Is butter a carb?!” haaa.
(Veggies would obvs be in my pyramid too but you’ve heard me expound enough about how it’s ridiculously challenging to keep me in vegetables so let’s just stick to carby wonderfulness).
Anyway. Make these flatbreads! They’re good either savory or sweet, and I’m sure they would be fab with curry, but too bad we ate them all before I could make anything to eat them with. Whoops.
Sri Lankan Whole Wheat Roti
Delicious recipe lightly adapted from Curry and Comfort, here! I made a half recipe and got 6 of various sizes; the full recipe (posted below) should yield 9-11.
- 3 c whole wheat pastry flour
- 1 tbsp coconut oil
- 1 c shredded unsweetened coconut+milk bev for soaking
- 1 c cool water
- salt to taste
- a bit more coconut oil for cooking
In a small bowl, soak coconut shreds in your milk bev of choice—I would have used coconut milk if I’d had one open; I used rice milk. Use enough milk to just moisten them, but not too much–you don’t want it soupy, just hydrated! Set aside.
Sift whole wheat flour (or don’t, if you’re lazy like me) into a bowl, and add melted coconut oil and salt. Stir in soaked coconut. Start adding water a little at a time until a dough forms. It should be about the consistency of play-dough!
Heat a cast iron skillet over medium high heat with a bit of coconut oil in the bottom. When it’s hot, pat the dough into flattish little shapes (Try not to play with it too much, as tempting as it is…. no one wants tough roti), and pan fry them until they brown on both sides. Serve warm with butter! Or curry, or whatever you have on hand. I think they’re best immediately, but I’m sure they would be just as good reheated.