How Do You Make Roti?
Roti is an Indian-origin flat wheat bread that is made and eaten fresh. • Place one cup of wheat flour in a mixing bowl. • Add half-teaspoon of salt and (optionally) a quarter teaspoon of chili powder, and mix thoroughly. • Add one tablespoon of heated cooking oil • Mix lightly with your clean fingers until flakes appear. • Measure carefully just under one cup of lukewarm water. • Add half of that quantity and knead thoroughly with your fingers. • Add half of the remaining quantity and knead thoroughly with your fingers. • Add water in increasingly reduced quantities so that the dough is not over watered. (Tip: The dough should peel off the hand without sticking to it.) • Place a moistened cloth or paper towel over the mixing bowl and set aside for an hour. • After the hour is up, heat up a non-stick pan or the traditional iron tava. • Using a marble slab or chapathi block, spread out some wheat flour with your fingers to prevent sticking. Powder the rolling pin as well. • Keep a quart
Roti, similar to the Mexican tortilla, is a type of Indian flatbread and is a delicious and essential component of any Indian meal. Roti is simple to make, can be served plain or stuffed and is great with curry or other Indian dish. Step 1 Reserve enough flour for dusting your work surface and put the rest of the flour in a large bowl. Gradually add the water and mix the flour and water with your hands until it forms a stiff dough. Step 2 Put the dough on the floured surface and knead it until it is smooth. Cover the dough with a damp cloth and let it rest for about 10 to 15 minutes. Step 3 Return the dough to the floured surface and divide it into eight equal parts. Roll each into balls approximately the size of a small peach. Step 4 Flatten each ball using the palms of your hands. Add a little more flour to the work surface and rolling pin, and use the rolling pin to roll the flattened ball into a circle. Continue rolling the dough until it is about 8 inches in diameter. Step 5 Heat
