Roti di Grano Intero con Ananas is a delightful twist on traditional roti, combining the wholesome goodness of whole wheat with the tropical sweetness of pineapple, making it a refreshing and healthy choice for dinner tonight!

1

Start by preparing the pineapple. Peel the pineapple and cut it into small pieces, discarding the core. Set aside.

2

In a mixing bowl, combine the whole wheat flour and salt, mixing well to combine.

3

Gradually add water to the flour mixture, kneading it into a soft dough. It should take about 5 to 7 minutes of kneading time.

4

Once the dough is well kneaded, cover it with a damp cloth and let it rest for about 10 minutes.

5

After resting, divide the dough into equal-sized balls, about the size of a golf ball.

6

Take one dough ball and flatten it slightly. Place some pineapple pieces in the center of the dough.

7

Fold the edges of the dough over the pineapple, sealing them well to encase the filling.

8

Using a rolling pin, gently roll out the stuffed dough ball into a flat circle, ensuring the pineapple filling does not leak out.

9

Heat a skillet or tawa over medium heat. Once hot, cook the rolled roti for about 2 minutes on one side.

10

Flip it over, brush with a little oil, and cook for another 2 minutes until golden brown and cooked through.

11

Repeat the process with the remaining dough balls.

12

Serve warm, optionally with yogurt or chutney.

4

• Add cinnamon or nutmeg to the dough for a spiced flavor.
• Incorporate grated coconut along with pineapple for added texture.
• Try using different fruits like mango or banana for variety.

• Ensure the dough is soft but not sticky for easy rolling.
• Let the roti rest for a few minutes after cooking for better texture.
• Serve with a side of spiced yogurt for a balanced meal.

• fat: 4 grams
• carbs: 40 grams
• fiber: 6 grams
• protein: 5 grams
• calories: 200

Whole wheat flour provides complex carbohydrates and fiber, while pineapple adds vitamins and a refreshing sweetness, making this dish nutritious and satisfying.

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