1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
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In a small sized bowl, combine the oats and water and mix thoroughly with a spoon.
Cover the bowl and set aside for 5-10 minutes until soft and moist (dough like consistency).
Preheat a griddle to medium high heat.
Divide the dough equally into 4 parts and shape into a patty.
On a rolling board, sprinkle whole wheat flour and begin to roll the dough to an approximate
Spray the griddle with 1 second cooking spray to prevent the roti from sticking.
Place the uncooked roti on the griddle and cook for approximately 90 seconds.
Flip and spray cooking spray for 1 second and continue to cook the other side for an additional 90 seconds.
Remove the roti and place it in a tortilla warmer.
Enjoy with your favorite filling and refrigerate the remaining rotis for later use.
This roti can also be made using a tortilla maker by following the manufacturer’s instructions. You can also increase the batch size and store these rotis in the refrigerator for 3-4 days.
4 servings
1
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content