Oats Roshi ( flatbread)

The flour we purchase is beginning to loose its freshness. Plus I am trying to stretch the amount of flour I use and came up with this roshi or flatbread recipe during the lockdown.  Even though this doesn't go very well with curries with gravy but it is nice paired with a dry curry such as my black pepper tuna curry or kulhimas or any other dry curry.
The oats give it a nice nutty taste and its good for you too.

I used half oats and half regular flour. I used quick-cooking oats, which I ground in my spice grinder. Then mixed with flour, salt a little vegetable oil and some hot water.  Knead and rest under a damp cloth for about 10 to 20 minutes before rolling it. The resting helps to relax the dough and its easier to roll.

Yield: 12 roshi

Author: Nammi

Oats Roshi

Prep time: 30 mins Cook time: 20 mins Total time: 50 mins

Ingredients:

• 1 cup quick-cooking oats
• 1 cup plain flour, sifted
• 1/2 tsp salt
• 2 tbsp oil ( any kind of vegetable oil)
• about 1 cup hot water

Instructions:

How to cook Oats Roshi

1. Place the oats in a spice grinder and grind to a fine powder.
2. Place in a bowl along with flour, and salt. Mix.
3. Make a well in the centre, add oil and gradually add the water, mixing as you go. Once the mix starts to come together, start mixing with your hands.
4. Divide the dough into 12 balls and leave to rest under a damp cloth.
5. Dust the work surface with a little flour and roll each dough into a thin circle or rough circle. 
6. Heat a dry frying pan or crepe pan and place a roshi on the frying pan cook one side and then flip to cook the other side. 
7. Store in a food warmer to keep them warm. Enjoy with some curry.

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