One of the biggest things I missed when I went on diet was roti. I never used to eat a lot of it but knowing I couldn’t have any drove me insane.

I developed a recipe for quinoa roti and later started stuffing them with cauliflower for variety. My recipe only requires 1 cup of quinoa flour and you can either make it or buy it at Woolies for less than R80.

To make quinoa flour roast in a pan until it turns brown and blitz it up in either a NutriBullet or a food processor.

Did you know: Quinoa is related to spinach botanically. It’s Popeye food that’s rich in protein, vitamin B and fiber. It’s also gluten-free.

Ingredients for 6 roti’s

1 cup of quinoa flour

1 tbsp oil

1/2 cup of water (nothing more and nothing less)

Method

1. Rub oil into the flour

2. Add 1/2 cup of boiling water into the flour and mix with a spoon.

3. Form a dough and let it rest for 30 minutes before rolling on a flat surface.

4. The dough will be sticky. Use cornstarch to roll or if you have no gluten intolerance, use normal flour.

5. Cook in a hot pan for 1 minute on each side. Turn two times only.

To make paratha’s roll a thicker roti, add a dollop of whatever stuffing you like, close and roll again.

Cauliflower stuffing

I grated 1 tiny cauliflower and added chopped chillies, salt and pepper to it.

Yogurt with Carrot and Cucumber

Mix 1/2 cup of plain greek yogurt with 1 grated carrot and 1/4 grated cucumber. Add salt to taste.