Cheese and Garlic Roti

Why not make your dinner a little more interesting then just having a normal roti. The Cheese and Garlic Roti is created in the same way you would a cheese and garlic naan. The only real difference is you do not have to wait for the dough to rise, so cuts down the cooking time. For this recipe I used organic white flour to make the roti dough as opposed to the conventional atta or brown flour mix. The reason for using the white flour is that it has a thicker texture then the brown flour and keeps everything together. 

For the Roti: - 

1 1/2 cups flour

1 TBLS Olive Oil 

Boiling water to form the dough (use a spoon to mix.. DO NOT BURN YOUR HANDS!!!!) 

Simply add all the ingredients in a bowl and mix to form a soft, pliable dough. Divide into smaller pieces of dough and form a ball. 

For the Stuffing you will need a combination of cheese, namely cheddar, mozarella and gouda cheese. Add some chopped garlic, coriander, salt and pepper. I have added a picture here to show you how to do this. 

Roll the dough into a circle about the size of a small bowl, so that you can add a teaspoon full of the cheese mix. Pull the ends together to form a ball again. Using flour on a board, gently roll the ball of dough to form a circle. It is ok if the cheese starts to ooze out of the dough as this will still cook and give you a melted texture. Place the rolled out roti onto a non-stick frying pan on a medium heat and cook on both sides until golden and crisp.

Serve this hot with any curry of your choice.