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.
- 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 flour to a dough that is too soft, but a stiff dough cannot be fixed!. This recipe is from Satta Lal.
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For the Caribbean (Trinidad) version of roti, you add ground channa (chick peas) in the middle of the dough ball, seal it up and then roll it out. You end up with a layer of channa between the two layers of the roti.
Can someone demo a dahlpuri(Trini) roti?
when making the dough for ROTI, you can also use 100% wheat flour and 2 tbs skim milk yoghurt and no butter but just use oil and warm water to mix. The ROTI will turn out soft even after many days in the refrigerator.
What about a recipe for the dipping sauce that often accompanies roti at Malaysian restaurants?