This cornstarch roti from the Indian Vegetarian cookbook is one of those recipes where I kept on saying "that can't be right, that's not going to work, this is clearly the wrong texture", and yet, I'm glad I stuck with it exactly, because it turned out actually pretty well!
- 1 cup packed grated daikon radish (don't press the water out of it)
- 1/2 tsp coarse salt
- 1 cup "fine ground corn flour" (this is the British term for cornstarch)
- 5 tbsp water
- 4 tbsp unsalted butter
Following the cookbook recipe exactly:
|Is it supposed to be this soupy? It still works, though.|
2. Cut 9x9 inch pieces of wax paper and have a bowl of water handy to wet fingers. Spread an eight of the dough into a thin 5 inch round circle on the wax paper.
|Again, it shouldn't work, but it does.|
3. Heat a frying pan over medium for 3 minutes. Carefully flip the round onto the griddle with the paper still attached and peel the wax paper off. Cook on one side for 3 minutes, the other side for 2.
4. Add 1 1/2 tsp butter and fry the bread for 1 minute on each side. Repeat for the rest of the batch.
This actually works! I was expecting it to be a runny mess, but as soon as it hit the heat, it came together into a solid roti. It fried up nicely, and I really liked the slightly glutenous texture from the cornstarch. My only problem is that most of the water evaporates in the first few minutes, so one side stays a bit harder and paste-white. Frying it in the butter helps brown it a bit.