Rye Rotli
I’ve been eating rye rotli since last year, but have held back this recipe for the longest time because I always mixed it with other flours.
I used to use rye, spelt, millet and quinoa together. A quarter of a cup each, with oil and hot water to form a dough that would yeild a batch of soft rotli’s.
Only later when I did the math, did I realise how carb and calorie dense each rotli actually was. Spelt is high in starch and so is millet.
This rye rotli however is not. There’s no oil and best of all there’s not too many calories in each rotli. In fact, there’s only 17.1 g of starch in 1 rotli and only 50 calories. Of course, this will differ depending on what type of rye you use. I like using a pure rye flour which I get from a shop in Randburg. Eureka Mills’ Faithful To Nature brand also sells rye flour and I’ve heard it’s quite good. You can order this online and get it delivered to you - faithful-to-nature.co.za
Ingredients
1/2 kg rye flour
warm water (the temperature must be lukewarm)
Method
Form a dough with the water and knead well.
Cover with cling film and refrigerate overnight.
Divide the dough into 20 balls and cover with a wet towel.
Roll each ball thinly on a well rye-floured surface. The thinner the better.
Cook by flipping only twice. See pics below. So cook one side, flip, cook, flip and then keep warm in a saucer wrapped with a towel.
Serve hot.
