Spicy Indian Sorghum Roti with Fresh Mint and Tahini Spread

Name: Spicy Indian Sorghum Roti with Fresh Mint and Tahini Spread
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Sorghum flour; Whole wheat flour; Salt; Cumin seeds; Red chili powder; Yogurt; Warm water; Tahini; Fresh mint leaves, chopped; Garlic clove, minced; Lemon juice; Salt; Water

A flavorful Indian flatbread paired with a refreshing tahini dip

Enjoy the aromatic spices of this Indian sorghum flatbread, perfectly balanced with a creamy and minty tahini spread.

1 h 10 min
4
Intermediate

Ingredients

For the Sorghum Roti

Sorghum flour

1 cup

Whole wheat flour

1/2 cup

Salt

1 tsp

Cumin seeds

1/2 tsp

Red chili powder

1/2 tsp

Yogurt

1 tbsp

Warm water

3/4 cup

For the Fresh Mint and Tahini Spread

Tahini

2 tbsp

Fresh mint leaves, chopped

1/4 cup

Garlic clove, minced

1 clove

Lemon juice

2 tbsp

Salt

To taste

Water

1/4 cup

Preparation

Preparing the Sorghum Roti Dough

Combine dry ingredients

In a mixing bowl, combine sorghum flour, whole wheat flour, salt, cumin seeds, and red chili powder.

Add yogurt and water

Add yogurt and gradually mix in warm water, kneading until you have a smooth and pliable dough.

Ensure the dough is not too sticky or too dry.

Rest the dough

Cover with a damp cloth and let it rest for 20 minutes.

For a softer roti, let the dough rest for an additional 30 minutes.

Making the Mint and Tahini Spread

Combine ingredients

In a blender, combine tahini, mint leaves, garlic, lemon juice, and salt.

Blend to smooth

Blend until smooth, adding water to achieve a spreadable consistency.

Adjust seasoning

Adjust seasoning if needed and set aside for serving.

Chilling the spread intensifies the mint flavor.

Cooking Process

Rolling the Roti

Divide the dough into equal portions and roll each into a thin circle.

Cooking the Roti

Heat a skillet over medium heat and cook each roti until golden brown on both sides.

Finishing Touch

Brush each roti lightly with ghee as they come off the skillet.

Plating & Serving