Oops, I did it again. Here’s another flavour – lime and basil roti. Honest confession, this is the only roti flavour that I actually intentionally came up with. (Unlike my other creations that were all prompted by fridge clean-ups, and using up fruit before it went bad!)
So unlike most people I know, I love making roti. There is something deeply therapeutic about it for me. Some people dread the idea of making the atta, and then standing in front of the stove for 15-30 minutes rolling rotis. Me, I relish it. When my hands are in the atta my mind is free. No scrolling, no texting, and definitely no talking. I must be left alone when gooning the atta (aka, kneading the dough). Once I start cooking the rotis though, please pull up a chair at my table, because there is no greater joy for me than watching someone eat fresh hot phulke off the stove. (Well maybe the greater joy is force feeding extra rotis to anyone I can).
I digress, let’s talk about why I needed lime and basil rotis in my life. Since we are going to be spending a lot of time in our car, or picnicking at parks this summer, I was looking to up my portable foods game. Since roti comes so easily to me, my first instinct was to create a new flavour. Enter, lime and basil roti. These taste amazing slathered with cream cheese, sprinkled with a Tex Mex seasoning. I also love them with mango chutney rolled inside.
Lime and Basil Roti – Tips & Tricks
- Like any other flavoured atta, it’s best to rest this one at room temperature before you cook it.
- In a pinch, you can substitute the basil with a store bought pesto if you already have one in your fridge. Just keep in mind, the roti probably won’t puff up if you use pesto, and it won’t taste as ‘limey’. I tried it with pesto and it sort of overpowers the lime.
- This atta freezes really well, so go ahead and batch up, and then save one portion for next time!
- These rotis also make really yummy soft tacos, and I’ve used them for quesadillas too.
Lime and basil roti is a delicious twist on a classic. The best part? They also work in place of tortillas for soft tacos or quesadillas.
1/2 cup of water
2 tbs fresh lime juice (if you like a tart flavour, add an extra tbs – I do!)
1 tbs ground basil
1 cup durum flour (or your preferred roti flour)
Extra flour for dusting
Butter for topping rotis (optional)
- Add the lime juice and basil to the water and mix well.
- Add the flour into a wide bowl or atta parat. Slowly add in the water mixture, and start bringing the dough together. Continue adding puree and combining flour until a dough ball is formed. Knead for 2-3 minutes, grease the dough with a touch of oil, and cover with a wet paper towel.
- Divide the dough into 6-8 portions depending on how big/thick you prefer your rotis. I make really tiny rotis and usually get 8 out of a cup of flour.
- Roll the portions into tight balls – or a peda. Lightly flatten the balls by pushing in the centre, creating a disk shape.
- Now pinch the edges of the disk with two fingers to expand the disk. (see the attached video)
- Roll out into a circular roti shape.
- Cook on a tava or in a fry pan heated to medium high. Cook for 9o seconds on the first side, then flip and cook for another 60-90 seconds on the second side. Puff over flame or wire rack.
- Remove the puffed roti onto a plate and coat with butter.
- Cuisine: Indian