Roasted Garlic & Kale Roti
- 1 bag (26 ounces) Honest Earth® Creamy Mashed Potatoes with Butter & Sea Salt
- 1 gallon warm water (cooler hydration for making roti dough)
- 8 ounces roasted garlic (chopped)
- 4 pounds ap flour
- 1 pound corn starch (potato starch is also acceptable)
- 1 pound chopped kale (thawed and dried if using frozen, sautéed and cooled if fresh)
- In a large bowl, add the warm water and the roasted garlic. Stir to combine, once combined, add the Honest Earth® Creamy Mashed Potatoes while whisking to ensure full hydration. Allow to hydrate for two minutes.
- Once the potatoes are hydrated, add the flour and cornstarch and mix until fully incorporated. Finish by adding the chopped kale.
- Dust a surface with flour and knead the dough mixture until it is well developed and springs back. Cover and rest for five minutes. Once rested, cut 2-ounce pieces, then roll into balls and allow to rest again for five minutes.
- Roll the balls on a floured surface until paper thin. Heat a small amount of oil on a griddle and cook until golden on both sides - about two minutes on each side. Serve warm as an accompaniment.
Recipe by Idahoan® Foods - Foodservice at https://idahoanfoodservice.com/?p=11313
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