ROTI 2000 (Unleavened Baked Vegetable Bread)

Puree the vegetables and yogurt in a blender until smooth.

Mix with all the flours and salt and knead the dough, adding water as needed, until it becomes smooth and supple.

Cover with a kitchen towel and rest the dough for at least an hour in a warm place.

Refrigerate for a couple of hours or overnight before using.

Put a cookie sheet on top or middle shelf in the oven, preheat at broil.

(Can also preheat the oven to 500°F.) Divide the dough in about 12 pieces and make smooth balls, working between your palms, using flour as needed, and flatten into about 2" round patties.

Make all the patties and cover with a towel.

Dust a flat surface with little flour.

Roll each patty into a round 5 to 6" across, about 1/8" thick.

Note: Roll 5 to 6'Roti' and start baking.

With practice, you'll be able to roll the next batch of'Roti' while the previous one is baking.

Slide 4 to 6'Roti' on the baking sheet in the pre-heated oven.

Make sure that the oven stays hot; open the oven door a little if the oven turns off.

When light brown specks appear on the top (after 1 to 2 minutes), turn each Roti to bake the other side.

It should become fluffy and crisp with light brown patches on both sides.

(Do not over-brown because that makes the Roti hard.) Bake all Roti this way.

Spread little butter on one side of each'Roti', if desired.

Stack them and wrap in aluminum foil to keep them warm and soft.

Serve warm. ?