Roti Chaud

  • 2 tbsp garlic and ginger paste
  • 2 onions, sliced
  • 2 pinches dried thyme
  • 400g tinned plum tomatoes
  • 2 pinches coriander, finely chopped
  • 4 spring onions, sliced
  • 1 tablespoon madras spice mix
  • 400g tinned butter beans, marinated in vegetable stock
  • For the Flatbread
  • 260g plain flour
  • 235ml water
  • 60ml extra virgin olive oil
  • 1 chilli, sliced

To make the Rougaille (a traditional Mauritian tomato sauce), heat some oil in a pan and fry one tablespoon of the garlic and ginger paste with one onion. Leave them to sweat until the onion is soft. Add two pinches of thyme and 300g of plum tomatoes. Leave this to reduce for 15 minutes. Finally, add a pinch of coriander and the spring onions.

To make the Grois Pois (a butter bean curry), heat some oil in another pan and fry the remaining garlic and ginger paste with the remaining onion, until soft. Add the madras curry mix of spices and the remaining plum tomatoes. Add the butter beans, including the vegetable stock and allow to reduce. Once it has done so, add a pinch of coriander.

To make the flatbread, combine the water, flour and extra virgin olive oil, until it forms a dough. Divide the mixture into 6-8 pieces and roll into circles. Heat some oil in a pan and place the dough onto the pan, leaving it for 30 seconds on each side. Once the flat bread is golden, remove from the heat and place Rougaille in a line down the middle. On top of that place a layer of the Grois Pois and a few slices of chilli. Fold the sides of the flat bread over to form a wrap.

Recipe courtesy Jason Horsseorun and Jacques Ferreira for Andy Bates Street Feasts.

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