Jasmine Hemsley’s rotis with miso and avocado butter

These freshly cooked rotis, smothered with creamy, savoury avocado and miso butter (hints of Marmite, I’m told!) have become my go-to breakfast, snack or lunch. For the rotis you can use half rice flour and half gram (chickpea) flour. Or mix ragi (a nutty-flavoured variety of millet) or buckwheat flour with rice or gram flour. For a roti that puffs up slightly, try combining ragi with flour from an older variety of wheat, such as spelt or einkorn (both easier to digest than modern wheat). I dollop some beetroot raita (see the book) alongside. You can also serve the rotis plain with your favourite soups or stews or as part of a thali, see the recipe pages below.


38g each of rice flour and gram (chickpea) flour (and see suggested alternative flour combinations in the recipe intro above)

¼ tsp sea salt

½ tbsp ghee (clarified butter), at room temperature

¼ tsp nigella seeds

1 tbsp good whole natural yoghurt (see the book for homemade)

2 tbsp water


1 large ripe avocado, de-stoned

1 tbsp dark or sweet miso

splash of lemon or lime juice (optional)


freshly ground black pepper

1 tbsp parsley, or your favourite herb

½ carrot, grated (optional)

  • Sift both flours together and mix well. Add the salt, ghee, nigella seeds and yoghurt. Starting with 1 tablespoon, add the water a little at a time and mix together with your fingers until you get a soft elastic dough. Divide into eight balls about the size of a large walnut.
  • Cover a chopping board with baking parchment and roll out each ball into a roti using a rolling pin. If the dough is very sticky, I use another piece of parchment on top to stop it sticking to the rolling pin – better than adding more flour, which can make it too dry.
  • Cook each roti on a hot griddle pan for 2 minutes or until lightly toasted. Turn the roti over and cook for 1 minute on the other side. You can also start them in a pan and then finish them in a toaster.
  • While the rotis are cooking, make the butter. Mash the avocado and miso together and add a tiny splash of water to loosen, if needed. Taste and adjust the seasoning. If you’re making it in advance, add a splash of lemon or lime juice to keep the colour.
  • The rotis are best served immediately while hot, so simply spread a generous amount of the butter and finish with lots of black pepper, herbs and grated carrot, if using.

More from Jasmine Hemsley

East by West by Jasmine Hemsley is published by Bluebird, price £25. 

Text © Jasmine Hemsley 2017 Photographs © Nick Hopper 2017