Easy Roti / Tortilla / flatbread made just with cauliflower and paneer

This cauliflower-paneer roti is made primarily with cauliflower and paneer. We add some psyllium husk to aid with binding. Add some salt, pepper and cilantro and you have an amazing tortilla to accompany your veggie. Do give this a try!

Nutritional Information of Key Ingredients (WW points: 4 SP per tortilla)

*Note: Nutrition information may vary slightly. Nutritional information is negligible for all other ingredients

Recipe yields - 5 Tortillas





Prep Time: 5 mins Cook Time: 12 - 15 mins





Ingredients

Cauliflower - 400 gms, finely grated

Paneer - 200 gms, finely grated or mashed

Psyllium husk - 1 tbsp

Green chilli - to taste, finely chopped

Fresh chopped coriander leaves - handful (Optional)

Salt to taste

Ghee for cooking (Optional)

Method of Preparation

Boil water and add salt

Add the grated cauliflower and cook for 1 minute

Strain the mixture and squeeze out additional water. Keep the cauliflower in the bowl

Add the remaining ingredients and knead to form a dough

Make 5 equal portions of the dough

On a piece of parchment paper, flatten the dough with your fingers to form tortilla's/roti

To cook the roti, heat up your cast iron (or non-stick) pan over medium-high heat. Flip over the roti on the hot pan and peel off the parchment paper. Cook for 2-3 minutes on the first side, flip over using a spatula and cook for 1-2 more minutes on the other side. Add ghee if needed

Repeat the same process for the other flatbreads