Roti Pizza Crust
- 4 cups whole wheat flour, sifted
- 1 tablespoon melted butter
- 1/2 cup warm milk
- 1/2 cup warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- In a large bowl, combine the flour, melted butter, salt and sugar.
- Make a well in the center and add warm water and milk, mixing it with the flour until a soft dough is formed.
- Dust kneading board with flour; place the dough on the board and knead for ten minutes or so.
- Cover with plastic wrap and let rest for an hour or so. (I'm not sure why we are letting the dough rest here, this is unleavened bread.)
- Divide the dough into 10 equal sized balls.
- Cover with plastic wrap.
- Heat a cast-iron skillet on medium-high heat.
- Flatten the dough balls into circles of your desired size and thickness. Ours looked were somewhere between pita and tortilla on the thickness scale. I flatted one as the one ahead of it cooked.
- Place one roti on the skillet, top-side down and cook for 30 seconds or so.
- Turn over and cook for another minute until small air pockets emerge.
- Turn it over once more and cook for another minute.
- With a lightly-wet towel, press on the roti, forcing it to develop more air pockets.
- Cool finished Rotis on a cooling rack.
Calories ~ 182, Fat ~ 2 g, Carbohydrates ~ 37 g, Protein ~ 7 g
Chris made awesome pizzas out of our Roti. He topped them with pizza sauce, crushed red pepper, and crumbled queso fresco. He baked them at 400 degrees, because he is an impatient pizza baker, until the cheese had melted nicely.