My Favorites: Roti

I once came across this recipe for Roti in a magazine my mum had years ago. I made it with Orange chicken and its been a favorite of mine ever since.

Roti is an Indian flatbread mostly eaten in the north of India. The other flat breads you may be familar with are called Chapati, Naan, Bhaturas and Paratha. They are all basically the same but have subtle differences.

Chapati is made with whole wheat flour and tends to be thin and papery.

Paratha is thicker, also made from whole wheat flour, sometimes stuffed and may have several layers oiled with ghee (clarified butter made from the milk of a buffalo or cow, used in Indian cooking).

Naan is made from a white flour, leavened with a starter or yeast and made in a tandoor oven. Bhaturas are fried Naan and they are eaten with chole.

Roti is unleavened flat bread made with whole wheat flour and is similar to a pita. When it is deep fried it is called Poori.

The recipe is as follows:

Recipe for Roti

3 cups flour
1 tablespoon oil
1 teaspoon salt
1 1/2 cup boiled water
deep frying pan butter

Put all the ingredients in a mixing bowl and mix until soft like rubber.
Knead the dough at least 5-10 times and add flour if sticky or water if hard.

Divide the dough into 12-14 balls or more, then roll these out to the size of an 8 inch plate. if the first ball is too thick or too thin at 8 inches then make smaller or larger balls. keeping them covered with a towel, till you get to them.

Take a ball and roll it out with a rolling pin till it looks like a pizza dough, not very thick nor very thin, just in the middle.
Put frying pan on high heat and fry the roti.
Wait 5 seconds then turn it once you see bubbles coming to the surface of the Roti, then put butter on the fried side, then after 10 seconds turn it over again and put butter on the other side and wait at least 10 seconds and turn it back and make sure the roti is brown not black.
And voila! Done.

This recipe makes 10-12 Roti’s depending on how thick your make them.

Sometimes if I have the time I do the following; when I first roll it out, I spread it with butter, roll it into a cylindrical shape with my hands, then make a spiral with it. Once I’ve done so with all the Rotis, I roll them into a flat round shape again with the rolling pin and then cook them one by one. The butter in the center makes the Rotis very soft in the center.

I have made them with white flour as well and the results are just as fabulous. I recently made them at home over the holidays with a coleslaw salad and beef stew, not a single Roti remained 🙂

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