Pumpkin Roti

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Roti is possibly the easiest flat bread one can make but that doesn't make it fool proof. Just like with most things in life, practice makes perfect so if your first attempt doesn't come out perfect, don't feel down. Usually one adds water to flour to make roti but this roti uses canned pumpkin as the source of moisture. It adds a level of flavor and sweetness and makes the bread a bit chewier than standard roti. Below I will cover the two tricky parts of this recipe and then give you step by step directions based on what I do.

Trouble shooting:

There are two points in the process of making this bread that may require trouble shooting. First is when you are making the dough. I have tried again and again to use a set recipe but it turns out different each time so I found a ratio of pumpkin to flour that is a good starting point and then I adjust from there until it feels right. I want my dough to be soft but not sticky. If you can easily ball some of the dough in one hand without it sticking to you, it's probably at the right stage. This is important because when I comes time to roll the dough out, if you are forced to use too much flour to keep it from sticking to everything, you will end up with dusty flatbread. Only use the flour you need.

Next is during cooking. Roti gets its layers from moisture in the dough evaporating into water vapor within the dough. This trapped gas creates pockets of air as it expands and thus separates the bread into layers. If you have a hole in your cooking bread, the gas will escape and the bread will not puff up. Should this happen, one way to save your roti is to find the hole and press down on it using a spatula. This will block the opening forcing the vapor to fill the bread and puff. This press down method can also help with stubborn parts of a roti that don't want to puff. Let's say you have a large bubble forming but half the roti doesn't seem to want to puff. Gently press down on the spot right next to the part you want to start expanding. After a few seconds, let go and watch it bloom.
These methods aren't 100% effective but they can save many rotis that seem beyond help.

Pumpkin Roti

Ingredients:

• 1 1/2 cups canned pumpkin
• 3 cups all purpose flour + more for shaping
• 1/2 teaspoon salt
• oil or butter for cooking

Directions:

1. Place the canned pumpkin in a microwave safe bowl and microwave 1 minute.
2. Mix the flour and salt together and add them to the pumpkin (I like to add them a cup at a time).
3. Knead the flour in until there is no dry flour in the bowl. If the dough is overly wet and sticky still, knead in more flour 1/4 cup at a time until it is the right consistency.
4. Wrap the dough in plastic wrap and let it rest for at least an hour.
5. When it's time to shape, pinch of a golfball sized portion of dough and roll it into a ball.
6. Gently pat dry flour onto the ball and then press it into a clean work surface. 
7. Using a rolling pin, roll the dough out into a thin circle (think tortilla thin). If the pin sticks to the dough, lightly dust it with flour. Use only the flour that is necessary since excess flour will be noticed in the final product.
8. Preheat a cast iron skillet over medium high heat and then lower the temperature to medium low right before cooking. Add about a teaspoon of oil to the pan to coat it and at your first round. 
9. After about a minute or two, flip the roti. You cannot wait too long or else that side will become crispy and crack when the bread begins to puff. If it cracks, the water vapor creating the bubble will escape and the roti won't puff up all the way leaving you with a dense, layer-less bread.
10. Flip again after another minute or two. 
11. After the second flip, you will begin to see bubbles expanding. You can continue to flip but mostly you can just watch and wait as your roti puffs. 
12. Once the bread comes off the pan, brush oil or butter over top and place it under a clean kitchen towel to stay warm and soft. 
13. Repeat steps 6-12 until you have cooked all of your dough.
14. Enjoy! Goes great with most curries and even as a replacement for tortillas on taco night!