Roti is a flatbread many South Africans consider a staple food. Roti is similar to a Spanish flour tortilla and eaten in a similar way. Recipes for appetizers, snacks, entrees, and even desserts all start with a roti. Making homemade roti is the perfect time to use your infused oils and add that extra African flair to your meal.
South African Pumpkin Roti Flatbread
1 cup canned mash pumpkin
2 ½ cups Durum wheat flour (you can use regular wheat flour or all-purpose the texture will be different)
Pinch of salt
Mix flour and salt then add pumpkin to make dough by hand. Add water or more flour depending on the dough’s consistency. The dough should feel slightly sticky to the touch but not stick to your hands. Knead the dough and roll it into small balls of equal sizes. On medium heat add one tablespoon of oil to a large frying pan or griddle. Roll out the dough into round shapes using rolling pin. Place rolled dough into the hot pan. Cook until lightly brown and flip to lightly brown the other side. Remove from heat and cover with a damp kitchen towel. Add more oil to the pan as needed.