Plat Du Jour: Roti and Bisibelebhath

Inspired by some Indian and Malay dinners Ambre and I had in South Africa, I took on the task of recreating the South Asian unleavened bread Roti (aka Chapati). Using a type of Indian whole wheat flour, some water, salt, and a very hot skillet I produced the beautiful and tasty examples you see below. As for the Bisibelebhath, it was late and to save time we heated up a packet of pre made, shelf stable, Indian side dish from MTR. It was surprisingly good! Ambre may have found a new love.

P1200941-001

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5 thoughts on “Plat Du Jour: Roti and Bisibelebhath

    • I would describe it like a chewier, whole wheat tortilla. You eat it by tearing pieces off and spooning food on top. As for the Bisibelebhath, I’ll quote my reply to Laura: Rice, Lentils, Carrot, Beans, Cashews + bunches of indian spices. The rice was broken and combined with the lentils for a good stew like consistency.

    • Rice, Lentils, Carrot, Beans, Cashews + bunches of indian spices. The rice was broken and combined with the lentils for a good stew like consistency.

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