Vegan, Gluten, Wheat, Rice, Soya free. Crohns, Coeliacs & Endometriosis Safe
Can be used for dips, salsas and curries
8oz Sorghum - 280g - 2cups
450ml Water - 15 fl oz - 2cups
A little oil
Bring your water to the boil in a pan.
When your water has boiled turn the heat off and mix in your flour it should come to a sticky dough.
I mix the dough by hand for a little bit but you don't need to do this if you don't want to just keep going with your wooden spoon.
Take one of the balls and drizzle a little oil onto it and rub the oil around the ball.
You can use cling film or a freezer bag cut in two or even a tortilla maker or like me you can use a carrier bag that has been washed and dried.
Put the ball in the middle of the two bits of plastic and roll it into a flat pancake shape.
Put the heat under a non-stick pan before you pick up your roti.
You should easily be able to peel off the one sheet of plastic place it onto your hand and peel off the other sheet.
you can sprinkle the one side with sorghum if you wish i like it a little drier for dips, so you do not have to dust with flour.
When your pan it hot, place your roti onto the pan, turn the heat down a bit and wait for the one side to cook.
When your roti is cooked on the one side turn it over and push it down with a fish slice so that it puffs up as it cooks.
If your roti looks a little greasy from adding too much oil, prepare a plate on the side with folded kitchen towel on to dab the rotis when they come off the heat.
When the other side is cooked put them on the kitchen towel or onto a plate and repeat the process untill all your balls are rotis.
It's as simple as that
x x x