I’ve had to be very careful with my food intake in the past couple of weeks because I need to be fit and healthy. Tomorrow I leave for Sydney to take a course and sit for an exam and I cannot fall ill. To refuse the delicious, but artery-clogging dishes served would have been an insult – and too much of a hassle to explain why I could eat only a little of it.
After that day, I just felt very heavy and sluggish and so all I had allowed myself to eat were fruits (nice!) and cereal (not so great). But last night, I had had enough.
So out came the flour and whatever I could find in the fridge. It seemed that I had everything for an Indian flat bread. Delicious and an opportunity to continue with the Deepavali theme.
- Heat a griddle over high heat, put in a little oil/ghee and rub the base lightly with a scrunched up paper towel so that the whole surface is greased. Place the roti into the hot griddle and press with a spatula or clean kitchen cloth. When air pockets start to form, flip the roti; there should be brown spots all over the surface.* Cook the other side.