One can easily write a whole big book on the topic of amazing flatbreads from South Asia. There is a panorama of flatbreads prepared from different flours, baked in clay ovens, cooked on skillets and stones, leavened, unleavened, fried, stuffed and flavoured with herbs and spices or just topped with dollops of melting butter.
Rustic or refined, all of them are a bread lover’s dream come true.

A few of them have become more famous around the world, specially the ones that go with curries; like naan, tandoori roti, paratha and poori. Others remain local and regional favourites but a few are in serious danger of getting completely forgotten. Unfortunately, this delicious Tai roti or Cabbage and Cheese flatbread is among them.

Stuffed and flavoured flatbreads not only make a complete meal in themselves but last longer and are handy to carry around for working lunch. These were made initially for travellers and people who worked away from home or spent the entire day out tending cattle and farms.

As the dough for the Cabbage and Cheese bread gets kneaded with milk and cheese, the texture of the roti is melt in the mouth soft with added crunch in each bite from cabbage and bell peppers. Turn up or down the heat from chilli flakes according to your taste.

You can also half cook the rotis, layer them with plastic sheets between them and freeze in a tight container or plastic bag to reheat later. For reheating shallow fry the rotis when required.


1+1/2 cup wheat or plain flour
1 cup cabbage, finely chopped
1/2 cup bell pepper, finely chopped
1 cup cottage cheese/paneer, crumbled
1 teaspoon cumin seeds
1 teaspoon red chilli flakes
1 teaspoon salt or to taste
1/4 cup chilled milk
2-3 tablespoons olive oil

This Is What You Do:

Heat 1 tablespoon oil in a frying pan on medium heat. Add cumin seeds and chilli flakes. Sauté for a minute or till the seeds begin to splutter.

Add cabbage and green bell pepper to the pan. Sauté another 2-3 minutes or till the vegetables are tender ( not mushy). Remove from heat.

Add crumbled cottage cheese and mix everything.

In a mixing bowl add flour and salt. Pour the cabbage and cheese to the flour along with the liquids and oil in the pan and mix by hand.

Gradually add a little milk at a time and knead to make a soft but firm dough.

Leave the dough covered to rest for 10 minutes.

Flour a work top. Divide the dough into 6 small balls. Roll them in flour and roll out to make thin, 5 inch roti rounds.

Lightly grease or spray a skillet or frying pan with the remaining oil every time before cooking a roti in it. Heat on medium heat.

Toast a roti on in the pan till golden on both sides. Wrap it immediately while you make the rest to keep it soft and warm.

Serve warm with butter or yogurt and your favourite pickle or chutney.

Serves 3

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