MLLA Avocado soy rotis

I am a cautious person.  Yet in cooking I often try to run before I can walk.  Plain food doesn't interest me.  I love a quirky addition.  Take roti for instance.  I've meant to make it for ages.  It has always seemed a challenge.  Then I see a version with both avocado and soy flour.  I must try this.  My sort of challenge!

The rotis were a fine companion over the weekend (if you don't take the metaphor too literally or I would seem heartless to eat my companion)!  I made the dough on Friday night to have with some leftover pumpkin, corn and tomato soup.  I only made a few because I was tired.  I was happy to dive into them while Sylvia watched In the Night Garden before bed.  The remaining dough went in the fridge.

The next day my friend Yarrow came for lunch.  He has experimented with roti far more than me.  I was disorganised so while I prepared pea and lentil salad, Yaz rolled and fried the roti, while keeping a small child away.  He advised that we dry fry and brush with melted ghee, or, as in my case, butter.  I had fried them with a spay of oil the previous night.  He looked up atta flour that was in the recipe and found that my substitution of bread flour and wholemeal flours was quite appropriate for this strong flour. 

It was raining so heavily when we went shopping that we couldn't park near my favourite Turkish bread shop so I had to buy a teeny one at the supermarket.  As it was, with the remains of the pumpkin bread, we had plenty.  With the vegies, dips, coconut bacon and rotis, it was a far too much for us.  A very pleasant lunch and I was pleased that Sylvia enjoyed eating the roti.
 

I took the last roti or two down to my parents place on Saturday.  We drove down in pouring rain and nibbled on roti before we had pizza for dinner.  The next day was a birthday lunch for my nieces, Grace and Ella.  The rotis were finished but the sun shone and my mum made us an excellent Mexican feast.  I helped the girls make a special birthday cake.  More about that soon.

The rotis weren't as difficult as I had thought, and seem so similar to this tortilla recipe so I might try it soon.  I think there will also be more rotis soon in our house.  I have noticed that Suma has posted some potato rotis at Veggie Platter as well.  I am sending these rotis to Simone of Briciole for My Legume Love Affair #41, founded by Susan of The Well Seasoned Cook.  I found these rotis via the last edition of MLLA and hope someone else might discover them in this round up.

Previously on Green Gourmet Giraffe
This time last year: Leonard Cohen, rice salad and the great outdoors
This time two years ago: Pizza for the Impatient
This time three years ago: Nut roast with chestnuts

Avocado Soy Rotis
Adapted from Veggie Platter with good advice from My Indian Food
Makes 10 rotis

1 avocado
1/4 cup water
1 cup soy flour
1/2 cup wholemeal flour
1/2 cup white bread flour
1/2 tsp salt flakes
1/4 tsp smoked paprika
1/4 tsp mustard powder
oil or melted ghee/butter for rotis to fry the rotis

Place avocado pulp and 1/4 cup water in a food processor and blend, scraping down a few times.  Add flours, salt and spices.  Continue to process until a greenish ball of dough forms.  Add a little extra water if needed.

Cover for at least 20 minutes or leave overnight in the fridge wrapped in clingwrap.  Cut dough into 10 small pieces.

Roll out each piece - my dough was on the sticky side so it needed quite a bit of flour. 

Fry on a medium to hot frypan until the dough puffs slightly and brown spots appear on the underside.  This should only take a minute or two.  The first lot I did I sprayed the pan with oil (see photo).

The second lot I did, we dry-fried and then brushed with melted butter.  Serve warm.

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