Recipe #7 Roti Pizza

I used to love Bon Appetit Magazine but then Sohla bravely revealed that Conde Nast (parent organization) was racist and refused to pay their BIPOC staff anything close to what they paid their white staffers. There were also reports of how they would cut articles from BIPOC, make Asian recipes more "palatable" AKA whiter, and using some incredible chefs to simply fulfill their diversity quota.

One of my favorite chefs from the kitchen is Priya the author of Indian-ish. Her recipes are definitely on the ish spectrum of what I'm used to but I love her roti pizza recipes.

The Review:

Ekta:This was a solid snack. I'd try it again with some interesting toppings like olive and pineapple 10/10

I used a bhakri because that's what I had left over and also because the thickness of the bhakri is slightly better for a pizza imo.

I covered it with cheddar cheese and onions before I threw it in the air fryer for 90 seconds at 350 to get the cheese bubbly.

I sauced it up with my favorites chutney - mint and mango. I also used a little bit of scallion to dress it up.

Sidra: I've owned Priya's cookbook for over a year, and this is the first time I've made something form it, but after trying this recipe I'm about to do a full Julie and Julia with it. This was a great snack, and would make a great appetizer for parties. It was so simple (a non air-fryer version of the recipe is below) and you can really play with whatever flavors you want. I tried the chutney-cheddar version from the cookbook and also played with a chicken mozzarella version with coriander chutney. Both were great! 9/10

Ingredients:

1) Roti, tortillas, bhakri or any other thin circle bread

2) Onions or any other toppings you would like to use

3) Cheese

4) Chutneys- mint, cilantro, mango etc

The Recipe (from Indian-ish)

Preheat the over to 400 F

Score the roti/tortilla a few times top with olive oil. Bake 4 - 6 minutes.

Remove from oven and drizzle with olive oil again. Add all toppings except for the chutney.

Bake 5-7 minutes until cheese is bubbling and edges are brown and crisp.

Remove from the oven and let cool for 2-3 minutes. Drizzle the chutney on top and enjoy!