Cauliflower Roti

Ingredients:

350g wheat flour
70g plain flour
120ml milk
120g cauliflower florets
1 onion, grated
2 green chillies, chopped
1/4 tsp chilli powder
1/4 tsp ground cumin
2 tbsp chopped coriander leaves
salt and black pepper, to taste
butter for brushing

Method:

Bring a pan of plain water to a boil. Take off the heat and immediately immerse the cauliflower florets in this for 10 miutes. Cover the pan and when the time is up remove the cauliflower and drain well.

Add a little oil to a pan and stir-fry the cauliflower until soft (about 8 minutes). When ready set aside in a bowl and mash thoroughly.

Meanwhile, mix the wheat flour with all the remaining ingredients (including the mashed cauliflower) and combine into a fine dough. If the dough is a little too dry add some water to make it more manageable.

Turn the dough out onto a lightly-floured surface and knead until elastic. Divide the dough into about 9 or 10 equal pieces. Roll into balls then flatten into circular shapes about 1.5cm thick. Heat a cast iron pan and make the rotis one by one. Apply a little butter on both sides then press into the plate of chapait flour. Place the flatbread on the frying pan and when the colour changes on the top and bubbles appear turn it over with kitchen tongs. When both sides have been cooked remove the roti and set aside.