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As many of you know, I’ve been homeschooling Mini Chef this past school year. It’s been a huge adjustment with many ups and downs. But we have finally caught our stride a bit, and have been working on a big project about India.
The idea for the project started as a way to teach him about peace keepers around the world. We started with Gandhi, so learning about India was a natural progression.
I went to the local library, got a bunch of kids books on India, and also happened to find a really cute book about a little boy who makes Roti, an India flat bread, for his grandfather, “Dada-ji”.
In this book, Dada-ji reflects back on his childhood when eating Roti made him very strong and brave. It made quite the impression on Mini Chef and it’s all he talked about for several days. So I looked up a recipe for Roti, and we got to work in the kitchen trying to come up with an “authentic” Roti.
Well, they turned out a bit more like a savory pancake than like flatbread, but they were really very tasty!! I promised Mini Chef I would share the recipe with you all, so here is what we did.
Best of all, Mini Chef was so proud of himself! He even did the cooking himself! He shared them with my mom and she finished them off with blueberry goat cheese. This is a really fun project for the kids and a great way to get them into the kitchen! Enjoy these with butter, cheese or even jam or fruit!
YOU MIGHT ALSO ENJOY:
Clean Eating Naan
A fabulous Indian flatbread you can enjoy with just about any Indian-inspired dish!
Recipe adapted from: Food Like Amma Used To Make It
- 1 cup boiling water
- 1 tbsp. ghee or butter
- 1/2 tsp. salt
- 1 3/4 cup whole wheat pastry flour
- 2 tbsp. oil, we used coconut oil
- Flour for dusting
- Pour the boiling water into a large mixing bowl.
- Add the ghee or butter, salt and flour.
- Mix with a wooden spoon (so you don’t burn your hands), until the dough becomes touchable. Once it’s cooled down enough, knead with your hands for about 5 minutes.
- You should have a nice smooth dough when you’re done.
- Roll into walnut-sized balls (for smaller roti).
- Roll with a rolling pin to approximately a 1/4 inch thickness.
- Heat your skillet, grease with the coconut oil and cook like a pancake. These should bubble up slightly as they cook. You may need more oil to get through the entire batch. They are done when both sides have golden brown spots.
- Serve with sweet or savory toppings.