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Roti Recipe

J

jovan107

Guest
I grew up in Guyana, South America and one of our favorites bread to make is Roti. This recipe is from showmethecurry.com, I will highlight and include my variation to the recipe below. Also, I have included a link to a Youtube video on this Roti Recipe. This recipe may seem extremely difficult, but its easy to do. You could eat Roti with Curry Chicken, cheese, peanut butter and etc.


Ingredients:

Whole Wheat Flour (Chapati Flour) – 2 cups (I like to use regular flour)

Salt – 1/2 tsp (optional)--(Yes, this is optional, but you could add a pinch for taste)
Oil – 4 tsp---(I use two-three tsp)
Warm Water – 3/4 cup
All-purpose flour – for rolling and dusting

Method:
1. In a large mixing bowl, mix Chapati (Does not have to be Chapati Flour) Flour and Salt well.
2. Add Oil and mix until all lumps are gone.
3. Add Warm Water a little at a time to form a medium soft dough ball. Do not overwork the dough.
4. Add few drops of Oil and coat the dough ball. Cover and let it rest for 15 minutes. (I let my dough rest for 25-30 minutes)
5. Heat Tawa (I included a picture of a Tawa below) or skillet on medium heat.
6. Knead the dough once and divide into golf ball size balls.
7. Dip one ball into the All-purpose flour to coat and roll it out into a thin disc. Keep dipping the rotli into the dry flour to prevent it from sticking to the rolling surface. (You do not have to keep dipping the Rotli back into the flour its best to sprinkle flour on your rolling surface before rolling)

8. Shake or rub off excess flour from the rotli and place it onto the hot tawa.
9. Flip to the other side once you see bubbles appear on the surface. Allow it to cook for 10-15 seconds.
10. Increase the stove heat to High, gently pick the rotli up with tongs, remove the tawa off of the flame, flip the rotli over and place onto an open flame. (This is not necessary, you do not have to cook it on open flames, allow it to cook on your skillet or Tawa if you have one. Also, whenever I make Roti, I prefer to rub cooking oil or butter on each side so I don't have to do it when its done cooking)

11. The rotli should balloon up. Flip it over and cook on the other side.
12. Place the cooked rotli into an insulated container and smear it with Ghee or clarified butter (see my notes in step 10) and repeat the process for the remaining dough.

Makes approx 12 rotlis
Video:
Tawa: Google Tawa on Google Images.
Recipe:http://showmethecurry.com/html/Roti_Recipe.htm
 
S

shaun

Guest
Roti originated in the subcontinent - India and Pakistan. Roti is the Hindu word for bread.

I used to eat roti with home-cooked curries to dip in the sauce. I prefer to use ghee in the roti dough, the ghee adds more flavor than oil.
 
J

jovan107

Guest
Roti originated in the subcontinent - India and Pakistan. Roti is the Hindu word for bread.

I used to eat roti with home-cooked curries to dip in the sauce. I prefer to use ghee in the roti dough, the ghee adds more flavor than oil.

I agree with you, I prefer to use Ghee as well, it does add more flavor than oil. I try to make Roti as much as possible because its one of my favorite food to eat.
 
S

shaun

Guest
I agree with you, I prefer to use Ghee as well, it does add more flavor than oil. I try to make Roti as much as possible because its one of my favorite food to eat.

I don't eat it very rarely now because I have cut out flour from my diet. Having roti with curry is a special treat for me.

The ghee definitely adds more flavor, ghee has a nutty flavor because of the way it is prepared, it is not just clarified butter.
 
N

nshsarin

Guest
For soft rotis, what I usually do is, knead the dough with a mixture of water and milk, allow it to stay for 15 minutes and then do the final kneading. The Rotis don't turn hard even if left for 5 - 6 hours.
 
L

L_B

Guest
Thanks for sharing this recipe. I really enjoy Indian flat bread though I have never made it before. I am going to give this a try. It looks and sounds so good. Thanks for the YouTube link too. That always helps.
 
B

BerryShelter

Guest
its a regular food on my part of country..Although we eat it all weeks... its always special for us..Thank you
 
O

oportosanto

Guest
I am not a huge fan of Roti, but this recipe is making me change my mind. Thanks for sharing!
 

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