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Title: Poppy Seed Cornmeal Roti

3 C whole wheat flour
1/2 C cornmeal
2 T poppy seeds
1 t cumin seeds
1 1/4 t salt
1 1/2 C warm water
1/4 C whole wheat pastry flour
1/4 C cornmeal
2 T corn or peanut oil
1/4 t salt

In a large bowl, combine the whole wheat flour, cornmeal, poppy and cumin seeds, and salt. Stir in the water andm ix to form a soft dough. Knead the dough in the bowl for 5-6 minutes. Coat the dough in a little oil and turn it several times in the bowl. Cover with a damp dish towel and let it rest for at least 10 minutes.

In a separate bowl, combine the pastry flour, cornmeal, oil, and salt. Mix with a fork until a dry, crumbly mixture forms.

After the dough has rested, divide into eight balls on a surface dusted with flour. Flatten a ball into as thin a circle as possible and brush with oil. Fold the circle in half, brush with more oil, and fold again. Stretch the folded circle into a round shape, roll it out again into a flat circle, and brush with more oil. Sprinkle on some crumbs. Repeat folding in half, brushing with oil, and sprinkling with crumbs. then fold it in half again and pull and roll one last time into a thin round. Place rounds in a stack, separating them from each other with waxed paper.

Place a dough circle in a skillet over medium heat. Bake on each side for 3-4 minutes. The dough will bubble and brown spots will form. Stack the cooked roti on top of one another and keep warm until ready to serve by wrapping in a clean, damp dish towel.

From Veganomicon
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