Roti Dough
Ingredients
Preparation
1
Sift together the flour, baking soda, and salt into a bowl. Add enough to form a stiff dough. Knead the dough well on a lightly floured board, form into 4 or more equal-sized balls. Roll out the dough thinly to form 8-inch or 12-inch circles. Then brush on a thin coating of vegetable oil. Roll into balls again, cover, and allow to stand for 15 minutes at room temperature.
2
Roll out the dough again and flatten to the original dimensions by patting lightly. Heat a cast-iron or heavy-bottomed frying pan so that when tested with a drop of water, it sizzles. Place the rotis, one at a time, in the pan and cook for a minute. Turn, and spread a thin layer of vegetable oil on the face of each roti, and turn frequently until cooked- when brown flecks appear on the surface. Remove from frying pan and pound between the palms of the until it becomes supple. Keep rotis warm and moist by covering with a towel.
3
Yields: 4-6 servings Notes from cookbook: Traditionally rotis are cooked on a flat iron grid called a tawa, but any heavy skillet or griddle can be used. If the roti is to be filled with any curried meat, poultry, or vegetable and eaten as a food, make 12-inch rotis. Place the filling in the center and fold in the edges. When they are to be served as a bread to dip up curries, chutney gravies, prepare 8-inch rotis.
Tools
.
Yield:
6.0 servings
Added:
Saturday, February 13, 2010 - 11:00am
