Soft Radish and Whole Wheat Rotis

Radish flatbreads are one of those home-kitchen habits that tend to show up when someone has a bunch of mooli sitting in the vegetable drawer and wants to put it to good use. Grating it straight into the dough is the trick. The radish gives up its moisture slowly as you knead, so you need only enough water to bring the dough together, and the result is a soft, pliable dough rather than a sticky one. Keep an eye on the water. Add it a splash at a time, because the grated radish does a fair share of the work.

A food fact worth knowing: mooli is mostly water and has a sharp, peppery bite that mellows a lot once it is cooked. That is why these rotis taste gently earthy rather than hot. The cumin seeds and green chilli paste add the warmth, and the turmeric gives the dough its soft golden colour. If you have never cooked with radish this way, you may be surprised at how little it asserts itself once it is rolled thin and heated on the tava.

For rolling, dust the board lightly with whole wheat flour and turn the dough over once or twice as you go. Whole wheat dough can be a little stubborn, so let each ball rest for a minute if it springs back. Cook each roti on a hot, non-stick griddle until light brown spots appear on both sides. Do not walk away from the pan, because these go from perfect to dry in a few seconds. Stack them in a clean cloth as they come off the heat so they stay soft.

Leftover dough keeps in the fridge for a day or so, wrapped tightly, and it is worth bringing back to room temperature before you roll it out. Cooked rotis reheat well on the griddle for a few seconds a side, or wrapped in foil in a warm oven. They also make a good wrap for leftover vegetables or a spoonful of dal the next day.

These rotis sit happily next to simple, slightly tangy food. A bowl of plain dal, a cool cucumber raita, or a spoonful of pickle on the side all work well. If you want something to go alongside that echoes the same flavours, try Radish and Spinach Stuffed Parathas when you have more radish to use, or pair these with Okra Simmered in Curd and Onions for a plate that feels complete without much fuss.

Cooking this way is about paying attention more than following rules. Feel the dough, watch the pan, and taste a small piece of the first roti before you decide whether it needs a pinch more salt next time. Most of the time, a little practice is all it takes for these to turn out soft every single batch.