February 18, 2014

Wholesome Rye Roti Wraps w/ Roasted Eggplant & Acorn Squash Spread

Wraps are my son's favorite packed lunch item. These wraps are made with rye and sprouted spelt flour, which makes it suitable for everyone including people with slight gluten intolerance. Though I am using acorn squash spread and roasted eggplant, this can be made with other similar spreads (hummus maybe?) and other roasted, steamed or raw veggies. I make 2 or 3 smaller wraps for one serving instead of one gigantic wrap that you would find at a deli or a fresh food outlet. This way it is easier to handle and consume, and you can space them out if you do not want to eat them all at one time. As always, use organic ingredients as much as possible. 

Acorn Squash Spread
  • Acorn squash - 1/2 small
  • Shredded coconut - 1/2 cup (Fresh or dry)
  • Green chilly - 2-3 (Adjust as per spice level)
  • Lemon juice - from a half a large lemon
  • Sea salt - as per taste
  • Virgin coconut oil - 1 tsp

  • Wash and peel squash (I leave some peel on, if the squash is small and tender green)
  • Remove the core and seeds  and slice into thin slices.
  • Heat a pan on medium heat and  drizzle coconut oil.
  • Spread the squash slices and roast for 2-3 minutes on each side.
  • Transfer to a blender along with other ingredients and blend to a spreadable consistency.

Rye Roti Wrap Dough
  • Rye flour - 1 cup
  • Sprouted spelt flour - 1 cup
  • Cumin seeds - 1 tsp
  • Carom seeds - 1 tsp (Ajwain/Omam)
  • Sea salt - as per taste
  • Filtered water - 3/4 cup
  • Virgin coconut oil - 2 tsp

  • Powder cumin and carom seeds using a coffee/spice grinder.
  • Mix the flours, salt, spices and coconut oil.
  • Add water, starting from 1/2 cup and start mixing to make a dough drizzling more water as you go. Knead well for 5-10 minutes.
  • The dough should be elastic enough to roll into wraps.
  • Keep aside for 30 minutes. (If you want to make ahead, you can keep the dough refrigerated for couple of days wrapped in a plastic wrap or in a air tight container)

Roasted Eggplant
  • Eggplant - 1 medium italian eggplant
  • Virgin coconut oil - 1 Tbs.
  • Turmeric powder - 1/4 tsp
  • Red chilly powder - 1/2 tsp (optional)
  • Sea salt as per taste
  • Virgin coconut oil - 1 tsp

  • Slice eggplant into 1/2 inch slices and spread salt, turmeric powder and chilly powder on both sides.
  • Heat a pan on medium heat and  drizzle coconut oil.
  • Spread the eggplant slices and roast for 4-5 minutes flipping halfway thru, till eggplant is cooked enough.

Make the rotis:
  • Divide the dough into 9 -10 equal parts.
  • Roll each into a a circle of about 7-8 inches.
  • Heat a cast iron griddle, and put the rolled dough carefully on it.
  • Once you start seeing small bubbles, flip it.
  • Once you start seeing bubbles on the other side, flip it again.
  • Press on the edges using a wet towel or using a wooden spatula so that it puffs up.
  • Once it is almost puffed up flip it again and continue pressing to completely puff up.
  • Even if it does not puff up completely, that is okay, just cook nicely (without burning) on both sides :-)
  • Repeat for each roll.
  • Takes about 20 minutes for 9-10 rotis.

Make the wraps:
  • Spread 2-3  Tbs of the spread on the roti.
  • Keep 1-2 slices of eggplant and handful of any fresh vegetable (carrot slices, raw mango slices, baby spinach, cucumber slices) on one side of the wrap.
  • Start rolling up from that side.
  • Edges will be sort of sealed with the spread.

This is shared at:
Health and Soul Tuesday Blog Hop

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