Cauliflower Cheese + Chile Stuffed Roti
Hearty flatbreads with a spicy vegetable filling
Why This Recipe Works
This mixture is a wonderful hybrid of traditional cauliflower parathas and comforting chile cheese toast. It is a quick way to enjoy a stuffed bread when you want a rich, satisfying meal without a long wait.
Instructions
Pulse the cauliflower into rice-sized grains and sauté with onions, chiles, and cumin for several minutes until tender; stir in the cheese once off the heat.
Mix the flour, salt, and oil with warm water to knead a soft, springy dough, then let it rest briefly to relax the gluten.
Divide the dough into balls and roll into flat rounds; spread the cauliflower mixture onto one half and fold over, pressing the edges to create a tight seal.
Pan-fry the rotis on medium-high heat for about 3 minutes, turning once and pressing down until they are beautifully charred and cooked through.
