Rotis were an essential food for my family when I was growing up, prepared twice daily. Making roti dough is the first food taught by many mums and grandmas. It would be my responsibility to knead the dough and prepare it for dinner. Admittedly, I do not make roti twice a day or weekly, but it's like a bit of a trip down memory lane when I do.
2 cups flour (plain white or stone ground wholemeal)
1 1/4 cups hot water (adjust accordingly)
1 tsp salt (optional)
2 tbsp oil or ghee
Add flour to a shallow bowl with large sides. If using, then add the salt and 1 tbsp oil or ghee. Mix with a fork to combine.
Add water little by little, mixing dough with a fork after each addition. Once the flour starts forming a dough, using your hands, bring the flour together to combine into a big dough ball.
Knead and stretch the dough to smoothen. Once the dough is smooth, use 1 tbsp oil and knead it into the dough.
Break dough into small rounds. Try to keep them all roughly the same size.
Roll in the palm of your hand to shape and smooth the dough ball. Place one round on a lightly floured surface and roll using a rolling pin.
Roll to about 7 inches wide, making sure it is even thickness throughout. Place a frying pan to medium-high heat.
Put roti on a hot fry pan or wide pan to cook. Flip roti occasionally to cook on both sides. It should start to puff like a balloon. This is a good sign that the roti is cooking evenly and that the temperature is correct.
Top with some butter as they come off the stove. Serve hot or warm with your favorite sauce or curries.
Tip:
Water measurements vary.It depends on the weight and type of flour you use. Using hot water makes the dough soft and easy to bring together. Be sure to only handle the dough when it cools enough to handle but not cold. If you wait to long before making your dough the rotis will be tough.
To make soft rotis, I roll my dough out as soon as I have formed the dough.
Adjust your heat according to your stovetop. I usually alternate between medium high and medium as I have an electric stove and keeping it as one tempreture is difficult. You may need to turn the heat down if your rotis are browning to fast. Alternately if your heat is too low that will result in tough and rubbery rotis. The trick is to adjust the heat accordingly.
Roti making is like art, the more you practise the more you understand what texture the dough needs to be. Or what setting your pan needs to be on. I have been making rotis most of my life and sometimes even my rotis don't end up soft and fluffy, and thats okay just try again next time. You will get there.
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