• Moy's Gluten Free Kitchen

Dasheen (taro) leaf or spinach roti wrap (gluten free and vegan)

Green roti, made with dasheen or spinach leaves. This is surprisingly delicious, the green color might make you doubt that, but it really is quite yummy. Serve with your favorite side (or 2), add a little chutney and enjoy. This is great way to eat your veggies!


Dasheen (taro) leaves roti
Spinach leaves roti

Ingredients

1½ cup Homemade Wonderful Bread Mix*

½ cup tapioca starch**

1 tbsp baking powder

1 tsp instant yeast

1 tsp sugar (optional but helps with the taste)

¼ cup vegetable oil

2 tsp vinegar

1 – 1¼ cup water

1 cup dasheen (taro) leaves cut into thin strips***

tapioca flour for dusting (any other finely ground GF flour or starch will work)

oil for shaping dough


*This is a Bobs Red Mill product. With all of the different flour mixes I tested (to date), this yields the best result when making gluten free roti


**Tapicoa starch makes the dough a bit more elastic which means that the texture of the finished product is good for a wrap. The tapioca starch can be omitted and replaced by the bread mix


***You can use the equivalent amount of spinach leaves


Directions

Add ¾ cup of the water, the vinegar and the dasheen (or spinach) leaves into a blender or food processor. Blend until the leaves are completely pureed. Set aside


Combine the bread mix, tapioca starch, baking powder, yeast and sugar in a bowl

Add the oil and the puree. Knead or mix into the dough until it holds together and is fairly smooth. Add more water, a little at a time until the dough is somewhat sticky and not stiff. If you are kneading by hand working with wet or oiled hands help


Rest the dough for about 15 minutes. You can skip this step and continue with the recipe. More rest can give you a softer roti or wrap. However, the softer it gets the more difficult the dough is to work with


Lightly flour your work surface, I use a silpat mat. With wet hands pinch off pieces of dough to form 4-6 balls. It may be best to work with smaller pieces until you get accustomed to working with gluten free dough


Knead and roll the dough lightly around on the floured surface to form a smooth ball. Use a light touch and as little flour as possible


Add a little oil to the palm of your hands and rub over the ball of dough. Set aside on a greased surface or bowl. Repeat the process with the remaining pieces of dough. Cover the rounds with a warm tea cloth and leave to rest for at least ½ hour


Once the dough has rested, heat a tawa to moderate


Keeping the remaining pieces covered, on a lightly floured surface gently roll out one of the dough balls to about ½ inch thick. Turn the dough occasionally and add a little flour at a time to prevent the dough from sticking to the surface or tearing


Place the roti on the tawa to cook. Small bubbles will appear and the edges of the roti will set. Once the edges are set and the roti has pulled away from the tawa, flip and cook the other side. If you are familiar with making traditional sada type roti, you can try swelling the roti directly over the flame of a gas range (I discovered that my electric stove works for this as well). This will also add a bit of char to the roti but is completely optional


Once the roti has finished cooking, stack on a plate and cover with a warm kitchen towel. I would normally place a folded kitchen towel on the plate before stacking the roti. That prevents the roti from sweating on the plate as it cools. Additionally separate each roti with a piece of parchment paper so that they do not stick together


The roti is best served warm. To store wrap and freeze immediately as it's cooled. Reheat and serve at once.

Moy's Gluten Free Kitchen

St. Helena Village, Piarco

moysglutenfreekitchen@gmail.com

(868) 735 6236

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