Reliq Roti Recipe

Reliq rotis are flavorful rotis with superfood nutrition. The rotis have a distinct deep earthy flavor and that is unlike any other roti.

The Reliq flour finds its lineage in a 10,000-year-old wheat strain that remains uncompromised by modern hybridization or artificial breeding. Reliq is ground using TWF’s Multi-Dimensional Milling™ technology, which boosts the accessibility of vitamins, minerals, while retaining Reliq’s unique gut-friendly fiber and protein.

Ingredients

Method

1. Add 200 g of flour into mixing bowl and add water, slowly incorporating little at a time. Note – The natural starch-protein networks absorb the water and require time to realign. Adding water little at a time gives the dough time to accommodate the additional hydration.
2. Knead with the knuckles of your fingers until a smooth pliable dough is formed.
3. Cover with a damp cloth. Rest the dough for upto 30 minutes for softer, easily digestible rotis. Note – Reliq is multi-dimensional with complex starch protein interactions. The resting time allows these networks to hydrate and align. It also increases bio-availability of micro-nutrients to your body.
4. Divide the dough into 10 equal parts, 35g each.
5. Roll them between your palms to make smooth balls without cracks.
6. Roll the smaller balls of dough into rotis using a rolling pin. Rolling them slightly thicker than you normally would, ensures softer rotis. Note – The high fiber in the rotis keep absorbing water even after cooking. The thick rotis are able to retain moisture and the rotis remain softer for longer.
7. Transfer the rotis onto the griddle pan to cook. Always make sure the pan is hot before placing the roti.
8. Flip the roti once the color starts to change. When small air pockets start appearing on the flipped side, transfer the roti on to direct flame to see it puff up! Note – Reliq wheat tends to burn faster than regular wheat flours. This is because of the unique bran composition of the heirloom wheat. Puff the rotis cautiously on the open flame.