Cinnamon Chocolate Roti Flatbread

Sweet_Cinnamon_Chocolate_Roti_Recipe_001

Flatbreads, rotis, I kind of don’t know exactly the difference, but I was on a website and I saw something like this that really made my mouth water. I’ve made whole grain flatbreads before, why didn’t I think of making them sweet like this?

I have to admit, I didn’t make all 8 of them, because I was trying to experiment with the dough to see what else I could come up with. Sometimes, you gotta do that while you’re cooking to see if you can come up with new recipes. I often use one batch of dough for a few different things.

When I was editing this photo, I suddenly realised something. Doesn’t this look like a tank?

Sweet_Cinnamon_Chocolate_Roti_Recipe_002

Cinnamon Chocolate Roti Flatbread

1 cup spelt flour
1/4 teaspoon brown rice flour
1/4 teaspoon whole wheat flour
2 tablespoons extra light olive oil
1/2 cup almond milk
A sprinkle of salt
1 teaspoon extra light olive oil (per roti for frying)

Syrup
1 tablespoon pure maple syrup
2 teaspoons extra light olive oil
1 teaspoon cacao/carob powder
1/4 teaspoon cinnamon

Get a medium or large bowl and combine the spelt, brown rice and whole wheat flour, olive oil, almond milk and salt. Stir for a moment, then use your hands to knead it until it’s nice and smooth, not sticky and forms a round ball. Cover the lid and let it rest for about 30 minutes.

Get a separate smaller bowl and add the maple syrup, olive oil, cacao/carob powder and cinnamon. Mix well with a spoon.

Now, time to work on the dough. Split it into six pretty much equal pieces. We’ll be working on one at a time. Roll it into a ball, then use your hands to flatten it. Then, use a rolling pin to roll it up and down so it becomes an oval. The longer, the better. Get a small amount of syrup and spread it on the surface of the oval. Don’t overuse the syrup though, otherwise you may run out.

Pleat it like how a paper fan would look, then roll it sideways into a round disk. Sprinkle a bit of flour on top and roll it flat again. This time, it should form a very round shape. Do the same with all the other pieces of dough.

Add one teaspoon of extra light olive oil per roti you are frying. I did them in two’s because I hated waiting, so I added two teaspoons at a time. Fry for a total of 6-8 minutes. After you add the oil, place the roti down and flip it over instantly so the oil can cover both sides. Then fry on medium high for about 3 minutes, letting it brown, and flipping it over and doing the same.

Sweet_Cinnamon_Chocolate_Roti_Recipe_003

Cinnamon Chocolate Roti Flatbread
Serves: 2
 

Ingredients
  • 1 cup spelt flour
  • ¼ teaspoon brown rice flour
  • ¼ teaspoon whole wheat flour
  • 2 tablespoons extra light olive oil
  • ½ cup almond milk
  • A sprinkle of salt
  • 1 teaspoon extra light olive oil (per roti for frying)
Syrup
  • 1 tablespoon pure maple syrup
  • 2 teaspoons extra light olive oil
  • 1 teaspoon cacao/carob powder
  • ¼ teaspoon cinnamon

Instructions
  1. Get a medium or large bowl and combine the spelt, brown rice and whole wheat flour, olive oil, almond milk and salt. Stir for a moment, then use your hands to knead it until it’s nice and smooth, not sticky and forms a round ball. Cover the lid and let it rest for about 30 minutes.
  2. Get a separate smaller bowl and add the maple syrup, olive oil, cacao/carob powder and cinnamon. Mix well with a spoon.
  3. Now, time to work on the dough. Split it into six pretty much equal pieces. We’ll be working on one at a time. Roll it into a ball, then use your hands to flatten it. Then, use a rolling pin to roll it up and down so it becomes an oval. The longer, the better. Get a small amount of syrup and spread it on the surface of the oval. Don’t overuse the syrup though, otherwise you may run out.
  4. Pleat it like how a paper fan would look, then roll it sideways into a round disk. Sprinkle a bit of flour on top and roll it flat again. This time, it should form a very round shape. Do the same with all the other pieces of dough.
  5. Add one teaspoon of extra light olive oil per roti you are frying. I did them in two’s because I hated waiting, so I added two teaspoons at a time. Fry for a total of 6-8 minutes. After you add the oil, place the roti down and flip it over instantly so the oil can cover both sides. Then fry on medium high for about 3 minutes, letting it brown, and flipping it over and doing the same.

 

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