Eat breakfast like a king, lunch like a prince and dinner like a pauper – this is what I like to achieve with my meal plan as best as I can. I must admit at times this may not be possible with a 9 to 5 job especially when there were times I worked through lunch or overslept in the morning and therefore, there was no time for breakfast.
Like my sister would tell me when there’s a will there a way.
Writing my meal plan on a piece of paper helps. It gave me an overview of my diet on a weekly basis and it helps me to control my grocery shopping bills as well as minimising wastage.
I am not adhering to any particular diet but I have consciously tried to minimise my carbohydrate intake for dinner. Being a self-confessed rice addict, cutting rice for dinner is particularly challenging. In order to have a more substantial dinner in the absence of rice, I have been cooking with more legumes.
In fact I have found myself making this chickpea flat bread to go with lentil curry quite often for the past 2 weeks. While I wait the lentil to soften, I would start making the dough and start rolling the flat bread using chickpea flour and desiccated coconut for extra flavour.
You may notice this recipe do not contain any oil and therefore it is essential to coat the rolling pin and board with generous amount of chickpea flour while rolling out the flat bread to avoid sticking. Other than that, this recipe barely requires any ingredients. I will be sharing the lentil curry recipe on Wednesday. So I’ll see you then?
- 1 ½ cup chickpea flour (aka besan) + extra to coat the rolling surface
- ½ cup unsweetened & dried desiccated coconut
- A pinch of salt
- ½ cup water
- In a large mixing bowl, add chickpea flour, desiccated coconut and a pinch of salt. Use a fork to mix until well combined.
- Use the fork to gradually stir in the water to the dry ingredients until dough is roughly formed.
- Use one hand to knead the dough until a smooth ball is formed.
- Break the dough into smaller pieces and roll them into smaller balls (roughly the size of a golf ball).
- To roll them out into flat bread, first coat the rolling pin and the surface you are going to roll with generous amount of chickpea flour.
- Dip a small piece of dough into chickpea flour.
- Slightly flatten with your palm and sprinkle more chickpea flour on both sides.
- Roll into thin disc.
- Place it onto a heated and lightly greased pan and cook over medium-high heat on both sides until very lightly charred.
- Repeat the above steps with the remaining dough.
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Macky Blaise says
I love this coconut flat bread.. I will try to do this at home.
Hi Macky, I hope you will like the flat bread! Let me know how they turned out for you.
Judy Hill says
I have been looking for a dough recipe that is gluten free to use for samosas so I wonder if this would be able to be rolled out, filled and baked? what do you think?
The dough is not pliable enough to hold the potato filling and folding. But it’s a good thought, I might just experiment with the recipe with an addition of gluten free flour added to it.
Dawn @ Florida Coastal Cooking says
I am creating a detox plan and would love to include this roti recipe in there with full credit to you. May I do so?
chefdawn (at) floridacoastalcooking.com
Of course you can as long as you have a link back to my blog. All the best to creating the detox plan!
I added finely chopped parsley.?