Now the flower that I'm using for this is called a to flower. And it's a particular wheat. It's a whole wheat, but it's grown in India and but it's also grown here this Golden Temple is the wheat is grown here in Canada. And it's lighter, it's not quite as heavy. I know they haven't superstore. Yeah, I have that superstore.

Now everything's changed around there. Now they've renovated it's good in there. they've, they've enlarge their organic health food section quite a bit. So that's a good sign that this ball of dough you can leave in the fridge, like for three days. Probably more than that, really. And just make Japan Oh, I need the flower.

What am I doing? Make your roti you know the day. So I'm gonna roll this into a little bit of a log and then I'm going to cut pieces off two inch pieces. Get his mom taught me how to make these. I would I would just I'd say okay, now teach me how to make this teach me how to make them every time she come to town or I go to Toronto. Okay, so these will just be our little balls and grab a ball.

Yeah, grab a ball. And basically you're just making it into a circle, social and wherever Those little cracks are just kind of pinch them and make them into this is a teeny, weeny, weeny one. Now I'm going to take out the yogurts that will go with the beans. And next time we're going to do some desserts. I don't have a big Sweet Tooth anymore, so I've neglected desserts, but you have to have some special occasions and I want to try some of these funky raw food deserves and some of those are really good. Yeah.

There's something to be learned from everybody. That's for sure. So you want to have everything ready to go by the time you're gonna make these royalties because they're going to happen really quick. So we'll have our you Yogurt which has some spices in it to warm it up because the to fall in the winter to just often have plain yogurt although today it's not very wintery. It's pretty balmy I made these Indian pickles A while back. It's a very different process.

Then your other fermented pickles and so we'll have a bit of that. So Indian pickles were meant to go with roti something like that this kind of pickle. And sometimes those pickles you get in the store people will buy them like the lime pickle and and they'll eat them like they were the adult pickle and go oh, that's disgusting. Well, of course Worse, it's gross because it's not supposed to be eating that way it's supposed to be eating along with this type of bread. And just so you would just have a little bit on the side of your plate and you're not going to eat it like you would adult pickle don't pickle. It's a different kind of thing.

So there's a lot of spices in here. I believe I gave you the recipe with in the fermentation handout, but I'll double check that if you don't have it in your life it can. So this has been sitting in the fridge now for a few months. Probably probably too close to two months. And we'll have that with our road team. So then all you need to make this is a hot pan, no oil.

And you're gonna put a little flower on your I will do that real small. Oh, there's a big fat one. switch those up and you gotta put some flower on your rolling pin or it's gonna stick. I didn't put enough It's chicken anyway. And this is a little dough is a little bit wet so I'm just gonna put it in some more flour. Mr. Shaw can say sugar.

No tamarind. Oh, yeah, that's the that's it. Usually I make the roti a little small So I'm going to take I shouldn't have taken the big fat when I cut them that way. So I could use a bigger pan here for this one, but um Oh, I was I was thinking you were one of my sisters in the small group. And you know, it's that whole turkey dinner. And I love turkey dinners.

I do like the mess afterwards. Oh, it's big. Yeah. If you're busy cooking, you don't get it. Yeah. And then you see how it's starting to bubble up like that.

That's what you want. These are pretty wet. That's why they're sticking. So you just add more flour. It really doesn't care. And then I'm gonna See how it's doing on the other side there on this one bubbling up really quite nicely.

So this way it starts to cook on the inside in between the layers. And you don't you don't worry about that that you want that if I had a gas stove or a burner propane burner which I think I'm going to get through the winter just to be on the safe side to have something to cook on if the hydro goes out, then sometimes they'll pop up real really quite nice if you have have that kind of a cook surface. So while you're cooking one you're doing another rolling out another making them as thin as you can. They start to stick to your thing, turn them over, flip them over and get more and you can put crewmen in here. And that's where this thing actually comes in handy. And usually at the end when this is done that's getting a little burn burned, but it's still fine, totally fine.

You're gonna put some ghee on it which I have in the fridge because I suspected I didn't let it go long enough so whenever I think I'm not sure that he or when it gets really low in the jar, I'll put it in the fridge because I tend to tend to go. Okay, so let all that so maybe you could be in charge of just spreading it around to spread it around. That's fine. Yeah, that's pretty cool. Don't get me wrong, you're pretty close. Yeah.

Thank you. And then now the Indians would wrap that up with a towel to keep it soft. I like him kind of crunchy myself doing this current query, but you get through. You can see even if you don't know what you're doing, it's gonna turn out. a cast iron pan is fabulous for this but you can use us. I have used a stainless steel pan It's okay.

I would always use the cast iron because I have it quick I know yes. So easy. Really easy