Roti

The South Arm Cooking Club for Seniors made Roti to serve with the Butter Chicken. It’s a perfect match. I had blogged about Roti here but the earlier post did not have the recipe as the demonstrator prepared the dough from her home.

Joyce made the dough for the Roti as she had many years experience in making bread. The rest of group helped out in rolling out the dough.

The Roti is great to use as a wrap too as it is very thin. We tore the Roti into smaller pieces and scooped the Butter Chicken or Samosa style Potatoes and Peas side dish onto the Roti and wrapped it up to enjoy. You have to eat with your hands to enjoy this meal.

Ingredients

• 3 cups roti flour (look for ‘durum atta’) flour at any Indian grocer)
• 1/2 cup all-purpose flor for dusting
• 1 1/2 cups warm water
• 1 tablespoon cooking oil
• 2 tablespoons butter

Flours may vary, so adjust the amounts according to the consistency of the dough. You can add extra slour to a dough that is too soft, but a stiff dough cannot be fixed!. This recipe is from Satta Lal.

Instructions

In a large bowl, mix together durum atta flour and water.

Stir with wooden spoon until it forms a rough dough.

Knead the dough on a clean floured countertop for several minutes until it is smooth and pliable.

If the dough is sticky, you might need to add more flour while trying to knead the dough. Alternatively, you may simply mix flour and water in a food processor and pulse until the dough is well mixed.

Use the cooking oil to grease the surface of the dough, then divide it into 10 equal balls. Cover the balls with plastic wrap or a moist tea towel and let rest for 10 minutes.

Lightly flour a work surface with the all-purpose flour. Roll each ball into a thin circle about 6 inches wide.

Turn the dough with the palm of your hand while rolling. Do not flip over the dough. Do not stack the rolled out dough.

Heat a tawa or nonstick skillet over medium heat until very hot. To test, flick a drop of water on the surface – it should sizzle immediately. Flip the roti onto the skillet.

Cook the roti on the skillet for 30 seconds. Flip, then cook until brown spots appear on the bottom.

Flip it again onto the first side.

Gently press the surface of the bread with a tea towel or spatula until the roti swells like a balloon.

Remove from skillet and rub one side with butter. Repeat with the rest of the dough and serve warm. Joyce and everyone, thank you for making the Roti.

Categorized Under: 2009 • Bread

Tagged Under: Bread • Community Kitchen • Recipe