California Avocado Roti

HomeRecipesMeals & Dishes7 Ingredients or LessCalifornia Avocado Roti

Chef Shankari Arcot teaches cooking classes online and in person. She developed this variation of a classic roti/chapati to use California Avocado in place of ghee. Not only does it make these quick flatbreads vegan, but it makes them more nutrient-dense.

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Serves: 6

Ingredients
Instructions

1 ripe, Fresh California Avocado, pitted and peeled 2 1/2 cups whole wheat flour 1/4 tsp. salt Warm water, as needed Vegetable oil, as needed

In a medium bowl, mash the avocado to a fine paste.
Add 2 cups of the flour and the salt.
Knead the dough, sprinkling in warm water until the dough is pliable and doesn’t stick to your fingers.
Coat the dough with oil and cover it with plastic wrap. Set aside at room temperature for 20 minutes.
To bake, divide the dough into 12 equal portions and round them into small balls.
Dredge each ball in some of the remaining flour and flatten with your palms. Roll them thinly on a floured surface to about 6 in. diameter and 1/8 in. thick.
Heat a cast-iron skillet or flat top over medium. Lightly coat it with oil.
Per order, cook 2 roti at a time. Toast them until small bubbles appear on the top surface. Turn them over and cook until the bottom is lightly browned. Rotate the roti on the surface to keep them from sticking.
Transfer the roti to a plate and cover with a towel to keep warm.

Serving Suggestion: Serve with Indian curries and stews or for breakfast with some yogurt.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

There are lots of quick and easy recipes on this site. Some have more than 7 ingredients, but most can be prepared in 15 minutes or less. Even with simple recipes it helps to know how to store avocados before you use them and if you have any left over.