Roti pancakes are spiced with cinnamon to fuse together Indian and classic Americana flavors. Bananas pairs nicely when wrapped up with these delicious cinnamon spiced flapjacks. This recipe comes to us from Nimisha of Club Dine In!
- 1/2 cup spelt flour*
- 1/2 cup milled whole wheat flour*
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 tablespoon canola oil
- 1/4 cup warm water
- 1 tablespoons all purpose flour, for preparing the roti dough
- 2 bananas, peeled and sliced
*found in health food stores and the grain section of most grocery stores.
Combine the spelt flour, whole wheat flour, cinnamon and salt in a large bowl and mix well. Pour in the canola oil and mix until all the lumps are gone. Add the water a little at a time, while kneading the flour, to form a soft dough ball. The dough ball should not be sticky or wet. On a plate, place the tablespoon flour for rolling and dusting.
Place a nonstick skillet over medium heat. Divide the dough into golf ball size spheres. Press each ball lightly between your palms to make a flat disc. Dip the flat disc into the flour to coat and roll it out with a rolling pin to create a thin disc. Drench the disc with the flour as needed to prevent it from sticking to the rolling pin.
Shake off excess flour from the roti and place it onto the hot skillet for about 40 seconds, or until you see bubbles appear on the surface. Cook the roti on its other side for an additional 10-15 seconds, or until the roti is cooked through.
Turn another burner on high heat, gently pick up a roti with tongs and place it above an open flame for a few seconds, or until the roti bread balloons up. Repeat the process with the remaining roti disc dough.
Place a few slices of banana on each cooked roti, roll it up like a burrito and enjoy!