Garlic & Turmeric 'Panda' Roti
Looking for ready-made Panda Roti? Click here.
Reduce this recipe to suit how many roti you'd like to make.
Typical values - per 100g (baked):Energy 394.4kj / 94.2 kCal // Fat: 7.6g (of which saturates: 6.2g) // Carbohydrate (net): 3.9g (of which sugars: 2.8g) // Protein: 3.0g // Fibre: 20.3g // Salt: 3.5g // Sodium: 1380.7mg
One roti (approx. 35g):138 kj / 33 kCal // Fat 2.7g (of which saturates: 2.2g) // Carbohydrate (net): 1.4g (of which sugars: 1.0g) // Protein: 1.0g // Fibre: 7.1g // Salt: 1.2g // Sodium: 483.2mg
200g Greek or Greek-Style Yogurt (alternative: coconut milk, from the tin)
400g Water (warm or cold)
180g Panda Flour®
5g Ground Turmeric
5g Garlic Powder
A few pinches of cumin seeds
½ tsp Salt (adjust to taste)
Optional: 20g Baking Powder - this gives them a fluffier texture
Mix together the yogurt and water in a large mixing bowl.
In a separate bowl, combine the dry ingredients.
Add the dry ingredients to the yogurt & water and begin to mix them together. You can use a stand mixer for this.
Once the mix starts to come together, it’s best to use your hands. Continue to knead the dough until the texture is consistent.
Form a small chunk of dough (we use 60g) into a ball. Repeat to use up all of the dough.
Either roll out the dough between two sheets of greaseproof baking paper, or use a tortilla press (also lined with greaseproof) to form roti a couple of mm thick.
Heat a pan / griddle pan / hot plate and add oil / butter / ghee if needed. Bring the heat up to medium / high and cook the roti for a few minutes on each side. Once cooked, the roti should be flexible with nice golden colouring!
These can be stored in the fridge for up to 5 days, or freeze them between sheets of greaseproof paper.