Stuffed Garlic-Cheese Roti

Ingredients

• 300 gMaida
• 1.25 tspBaking powder
• 1/4 tspBaking soda
• 1/2 tspSugar
• 1 tspGarlic powder
• 1 tspMixed herbs (oregano)
• 2 tbspMilk powder
• 2/3 cupYoghurt (curd)
• 2 tbspOil
• 1/2 tspEno
• as neededLukewarm water
• 1/2 tspSalt
• 3 tbspSoftened butter (filling)
• 1/2 tbspCrushed garlic
• 1 tspGarlic powder (filling)
• 1 cupMozzarella, grated
• 2 tbspSweet corn
• 1 tspOregano
• 1 tspChilli flakes
• 1 tbspSoftened butter (topping)
• 1 tbspOil (topping)

Method

1. 1

   Sieve maida. Add baking powder, baking soda, salt, sugar, milk powder, garlic powder and mixed herbs.

2. 2

   Add curd slowly, adjusting to a soft dough. Knead 5 minutes.

3. 3

   Add oil and knead another 2 minutes.

4. 4

   Sprinkle eno with a little water, knead in. Divide the dough into 2 balls.

5. 5

   Roll each ball into a thin disc. Mix softened butter, crushed garlic and garlic powder. Brush this garlic butter on each disc.

6. 6

   Sprinkle mozzarella, corn, oregano and chilli flakes on one disc. Top with the second disc and seal the edges.

7. 7

   Cut the stuffed disc into strips, leaving the centre uncut for the classic pull-apart look.

8. 8

   Mix 1 tbsp softened butter + 1 tbsp oil + 1/2 tsp garlic powder + oregano. Brush over the top.

9. 9

   Bake at 180°C for 20–25 minutes until golden and the cheese is bubbling.