It is day 13 of January Rules and I am going strong. Interestingly, I have been presented with opportunities to eat processed flours- like croissant sandwiches, Mac n’ Cheese from Grub, and pizza from Tony’s Coal Fired Pizza. Constantly. I normally do follow the three rules of January Rules, or at least I thought I did. I have come to realize that my weakness for food made with refined flour is greater than I thought and I make a lot of exceptions. Pizza, croissants, desserts, breads, pasta- oh you name it and I love it. Unfortunately, all of these things are made with refined flours that have very little nutritional value and contribute to empty calories, fatigue, malnourishment, constipation, mood swings, and preventable chronic diseases.
People think it’s strange that I don’t crave Indian food. I find it strange that I don’t crave Indian food. I don’t think of Indian food as comfort food, even though I ate it everyday for 18 years.Was it the whole trying to find balance between my Eastern and Western culture that ruined my desire for Indian food? It can’t be. Even stranger is that I love Indian food. I loved the food my grandmother made from scratch every single day. Mum split her time between praying and cooking. She took whole fragrant spices and ground them up, peeled and chopped sticky garlic, soaked and pressure cooked colorful lentils, made dough with her strength, rolled out hundreds of sweet cookies, and pickled pungent mangoes, chilies, and lemons.
Growing up in Mum’s embrace, I thought cooking from scratch was the only way. Though, I our freezer was full of things like Foster Farm chicken, hot pockets, Kellogg waffles, pizza, and other highly processed food. It left an impression that Americans don’t eat food made from scratch. My mom would pack our school lunch everyday of the usual stuff: deli meat sandwiches on whole wheat bread, Oreos, and Capri Sun juices. Occasionally, we were even given school lunch money to splurge and eat what most of the other kids were eating. Now, I thank my parents for being a little more conscious and saving us from cafeteria school lunches. (Read Fed Up With School Lunch if you don’t know what I am talking about.)
My brother, cousins (who lived across the street), and I would find Mum in the kitchen when we came home from school, making late afternoon chai for Dada or a snack for us. When I was bit older, I learned my grandmother liked peanut butter (the smooth kind) as much as I do. She also loved jam over jelly (just like me). So when I think of comfort food, I think of peanut butter and jam sandwiches and roti smothered in butter and wrapped around a banana. My grandma and I loved eating bread slightly toasted and covered in melted butter, peanut butter and jam, and roti with butter and bananas. Together.
Spelt Flour Roti with Cinnamon and Bananas
Traditional roti is made with Atta, whole grain wheat. I have started to experiment with different flours that are less processed and has inherent superior nutritional qualities. We eat buckwheat rotis more often now, but it’s a bit tougher and is not as fluffy and soft as traditional roti. This recipe uses 1/2 the amount of whole grain spelt flour and 1/2 the amount of milled whole wheat flour. The result is a much softer roti that balloons up on the stove, which is a good thing. This is a simple snack that you can have part of your breakfast, after school, or post dinner. Rotis can made a day ahead of time, but just cover well and store it in the fridge. Warm them up on a skillet or 10 seconds in the microwave.
Ingredients: Serves 2-3
1/2 cup spelt flour
1/2 cup milled whole wheat flour
1/2 tsp cinnamon powder
1/4 tsp salt
1 tbsp canola oil
1/4 cup warm water
1 tbsp flour – for rolling and dusting
1 large banana or 2 small bananas- Fair-Trade
1. In a mixing bowl, mix flour, cinnamon and salt well. Add oil and mix until all lumps are gone. Add water a little at a time, while kneading the flour, to form a soft dough ball. The dough ball should not be sticky or wet. On a plate, place the 1 tablespoon flour for rolling and dusting.
2. Heat non-stick skillet or tava on medium heat. Divide into golf ball size balls. Take one ball and press lightly it between your palms, to create a flat disk. Dip the flattened ball into the coating flour and roll it out into a thin disc with a rolling pin on a flat surface. Keep dipping the roti into the dry flour to prevent it from sticking to the rolling surface.
3. Rub off excess flour from the roti and place it onto the hot skillet/tava. Flip to the other side once you see bubbles appear on the surface (about 40 seconds). Allow the second side to cook for 10-15 seconds. Meanwhile, turn the next stove on high heat, gently pick up roti with tongs, and place on open flame. The roti should balloon up and remove quickly. Place the cooked roti into an insulated container and smear it with ghee/butter (optional). Repeat the process for the remaining dough.
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