Turmeric Roti

*Roti is a delicious traditional Indian flatbread. It makes a wonderful accompaniment to curries and eggs, and can also be used as a wrap for lunches. This gluten-free version boasts the benefits of anti-inflammatory turmeric. This spice is known for its healing qualities: studies have shown that curcumin (the natural polyphenolic compound responsible for its vibrant orange colour) may have regulative effects on the gut microbiota and may help to repair the stomach lining. I’ve included black pepper in this recipe too, as it helps increase the bioavailability of turmeric.*

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, whisk the rice flour, salt, turmeric and black pepper. In a separate bowl, whisk the eggs, water and ghee. Add the wet to the dry ingredients, whisking until well combined.

Step 2

Cover the bowl and refrigerate for 1 hour.

Step 3

Preheat a 20 cm (8 in) cast-iron or non-stick frying pan over a medium–high heat. Wipe with paper towel dipped in ghee to very lightly grease.

Step 4

Whisk the rested roti batter, then pour 60 ml (2 fl oz/¼ cup) into the centre of the pan, quickly swirling to create an even layer. Cook the roti for 30–60 seconds, or until the surface dries out and small holes appear. Flip and cook for a further 20 seconds, or until golden.

Step 5

Transfer the roti to a plate, cover with a clean tea towel (dish towel) to keep warm, and set aside. Repeat with the remaining batter.

Step 6

Wrap the cooled roti in plastic wrap and store in the refrigerator for up to 1 week. Alternatively, lay some baking paper between each roti, wrap in plastic wrap and freeze for up to 3 months.