Roti Recipes

CHICKEN ROTI

Steps:

• Place chicken in a large bowl or sauce pan
• then add salt, garlic, thyme, white pepper and curry powder
• Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight.
• When ready to cook, heat up large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions is translucent.
• Then add chicken, stir and sauté for about 2-3 more minutes. Add chicken stock if necessary to prevent any burns
• Next add chickpeas, chicken bouillon, potatoes, cayenne ,white pepper, and chicken broth. Bring to a boil and let it simmer until sauce thickens, it might take about 20-30 minutes.
• Adjust for salt, pepper and thickness with more more broth.

ROTI RECIPE - HOW TO MAKE ROTI/CHAPATI

Steps:

• Take 2 cups (270 grams) atta in a large bowl. Usually a round flat plate with shallow edges called paraat is used but I just had a round mixing bowl so that's what I used.You can add little oil if you like here, I did not add any.
• Start adding water, little by little. As you add water, mix with your hands and bring the dough together. I needed around 3/4 cup (180 ml) +1 tablespoon (15 ml) water here. You may need more or less water depending on the kind of flour.
• Once the dough comes together, start kneading the dough. Knead with the knuckles of your finger, applying pressure.
• Fold the dough using your palms and knead again applying pressure with your knuckles.Keep kneading until the dough feels soft and pliable. If it feels hard/tight, add little water and knead again. If it feels too sticky/soft, add some dry flour and mix.
• Once done, the dough should be smooth. Press the dough with your fingers, it should leave an impression.
• Cover the dough with a damp cloth or paper towel for 20 to 30 minutes.I placed my paper towel under tap water and then squeezed all the water from it and used that damp paper towel to cover the cloth.
• After the dough has rested, give it a quick knead again.Divide the dough into 12 equal parts, each weighing around 35 to 37 grams.
• Start working with one ball, while keep the remaining dough balls covered with a damp cloth so that they don't dry out.
• Take one of the balls and press it between your fingers to make it smooth. Then roll it between your palms to make it round and smooth. There should be no cracks. Press the round dough ball and flatten it slightly.
• Now take around 1/4 cup atta in a plate for dusting the roti while rolling it. Dip the prepared dough ball into the dry flour and dust it from all sides.
• Then start rolling the roti, using a rolling board and rolling pin.Move the rolling pin lengthwise across the dough applying gentle pressure as you roll. If you are rolling it correctly, the dough will move in circular motion on its own and the roti will roll evenly. This comes with practice.
• You can also roll a little and then take the roti and move it a little with your hands and roll again. Roll it thin until you have a 5 to 6 inch diameter circular roti.You will have to dip the roti in dry flour several time while rolling the roti. Anytime the dough starts sticking to the rolling pin, dip the roti into the atta from both sides and then continue rolling.
• Heat the tawa (skillet) on medium-high heat. Make sure the tawa is hot enough before you place the roti on the tawa.Dust excess flour off the rolled roti and place it on the hot tawa.
• Let it cook for 15-30 seconds until you see some bubbles on top side. At this point flip the roti, you don't want the first side to cook too much.Now, let the other side cook more than the first side, around 30 seconds more. Use a tong to see how much it has cooked from the second side now. If you see brown spots all over, means it has cooked enough.
• Now, remove the roti from the tawa using a tong and place it directly on flame with the first side (which was little less cooked) directly on the flame.The roti if rolled evenly will puff up, flip with a tong to cook the other side as well. The roti is done when it has brown spots, don't burn it.
• Apply ghee on the rotis immediately. Make all the roti/phulka similarly. Serve warm.
• here's how you can make chapati (or roti whatever you call it) on tawa without putting it directly on flame to puff.Roll the roti as usual and place it on the hot tawa. Let it cook for 30 seconds until you see some bubbles on top. At this point flip the roti. You don't want the first side to cook a lot.
• Now, let the other side cook until it has nice brown spots (so it should cook more than the first side). Now flip again (with the first side now at the bottom), press the roti with a paper cloth, any cotton cloth or spatula. It will puff up.Flip again to cook the other side some more. Remove from tawa and brush with ghee.

ROTI

Steps:

• In a large bowl, mix the flour, oil and salt with 3/4 cup lukewarm water. Knead directly in the bowl until smooth, about 5 minutes. If the dough starts to feel dry, add more water as needed, 1/2 tablespoon at a time. Divide the dough into 12 even balls, placing each ball back in the bowl. Cover the bowl loosely with plastic wrap. Let rest in a warm place for at least 30 minutes or up to 1 hour. The dough should be soft and spongy.
• Lightly dust your work surface with flour and pat a ball into a thick disk. Use a rolling pin to evenly roll it into a thin, 5-inch-wide disk, flipping and flouring as needed.
• Heat a large cast-iron skillet over medium-high. Put the disk in the hot pan. When bubbles start to form and the roti starts to turn white, about 30 seconds, flip it over to cook the other side. It should be puffy in places and freckled brown. If you want to fully puff the roti, use tongs to gently place it directly on a low gas flame for about 2 to 3 seconds, then quickly remove it. Use the back of a spoon to lightly coat one side of the roti with ghee, if you like, or leave plain, then tuck into a clean dishcloth to keep warm. Repeat with the remaining dough.

HOW TO MAKE ROTI

Steps:

• Choose your flour. Traditional roti recipes call for chapati (sometimes spelled "chapatti") flour, which is also known as durum wheat atta. Some recipes just list "atta" in the ingredients list; they are typically referring to chapati flour (indeed, the terms "roti" and "chapati" are sometimes used interchangeably-they are both unleavened wheat flatbreads). Atta/chapati flour is a finely ground whole wheat flour.It's the traditional choice for making roti. If you can't find chapati flour or don't have it on hand, you can substitute whole wheat flour. Because it is a heavier flour, though, you should consider using a mixture of half whole wheat flour and half all-purpose flour to more closely approximate the texture of chapati flour. You may even use only all-purpose flour in the recipe if that's all you have available. If you go this route, though, you may need to use less water. Be sure to pay attention to the consistency and texture of the dough as you mix; we'll explain more about this in the following steps. Additionally, if you use only all-purpose flour, your roti won't have as chewy and nutty of a flavor as traditional roti.
• Choose your oil. You'll need to have a small amount of oil on hand to brush the finished rotis with, and optionally, a bit to add to the dough. You can use any cooking oil: olive oil, vegetable oil, melted butter or ghee, but ghee is recommended. Ghee is a clarified butter which has been simmered until all of the moisture has evaporated and the milk solids have begun to brown. Ghee has a nutty, carmel-like flavor and color. Ghee has a very high smoke point (almost 375°) and is thus well-suited for frying. It's readily available at Middle-Eastern and Indian markets and specialty food shops, or you can make your own ghee at home.
• Sift the flour and the salt. Place the flour in a large mixing bowl, your mixer, or the bowl of your food processor (fitted with a dough blade). Add the salt, and mix thoroughly.
• Add the ghee (or oil) to the flour. Not all roti recipes call for adding oil to the dough, but doing so can add a bit of flavor to this otherwise simple bread and can also soften it a touch. Add ghee to taste, up to approximately 1 teaspoon. Slowly mix the dough until flakes appear. Make sure that your hands are clean if you are mixing the dough by hand. If using a mixer, mix on low speed, or if using a food processor, pulse a few times until you see flakes.
• Add the water to the flour. Slowly begin to add lukewarm water to the dough. The dough will be sandy at first, but as you add more, it should start to pull together to form a ball. Be sure not to add the water too quickly; you don't want your dough to be too sticky or you won't be able to roll it out. If you are using a mixer or a food processor you may have to stop on occasion to scrape down the sides of the bowl before mixing/pulsing more. The finished dough should be soft and slightly sticky, though you should be able to peel it off your hand. If it sticks to your hands, it is too wet, and you should add a bit more flour.
• Knead the dough. Once your ball of dough has formed, let your mixer or food processor run for another couple of minutes and/or knead by hand for about five minutes. This will help gluten proteins form. The amount of time you need to spend kneading the dough is flexible, and depends upon the strength of your kneading or your kitchen appliance. You are aiming at producing a pliable, stretchy dough that you'll be able to roll out.
• Let the dough rest. Once you've finished kneading the dough, brush it lightly with oil or ghee, and cover it with a damp paper towel or cloth. Let the dough rest for approximately 30 minutes (it's fine to let it rest longer). Letting the dough rest will result in softer rotis. The gluten you formed during the kneading process will relax, and any air bubbles will have a chance to be worked out of the dough.

ROTI RECIPE (BUTTERY INDIAN FLATBREAD)

Steps:

• Make the dough. In a large bowl or stand mixer, use a fork to whisk together 2 cups bread flour and 1 teaspoon salt. (I prefer kosher salt, but table salt is fine.)
• Add 2 tablespoons melted butter* and mix it in with the fork until the flour is crumbly. Make sure to break up any big chunks.
• Add 2/3 cup warm water. Mix it together with the fork until the dough pulls together. At this point, I start using the dough hook attachment on my stand mixer, but you can also turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 8 minutes. Scrape down any dough that sticks to the side, but it should form itself into a ball pretty quickly.
• Rest the dough. When you are done kneading, shape it into a ball. Leave it in the bowl, cover with a tea towel, and let rest for 20-45 minutes. The longer you rest the dough, the softer and more pliable your roti will be, and the easier it will be to roll out. (It will not rise at all, so don't expect it to look different after the rest period. This ain't no yeast recipe.)
• Roll out the dough. Prepare a work surface with a light dusting of flour. Divide dough into six equal parts. Use your fingers to pinch each piece into a smooth ball. (see photos)Take one ball and pat it into a disk with your fingers. Use a rolling pin to roll the dough into a rough circle about 8-9 inches across. It should be rolled out very thin, see photos. (If you want to roll all the dough out at once before frying, stack the sheets, each one separated with a square of parchment paper so they don't stick together. I prefer to roll out my next piece of dough while I'm frying the first one, so I don't do this.)
• Cook the Roti. Set a cast iron skillet, griddle, or large frying pan over medium or medium high heat. Let it preheat for at least a couple minutes so that it's very hot.Add about a teaspoon of butter to the pan and swirl to coat the bottom.
• Transfer the very thin sheet of roti dough to the pan. Wait about 6 or 7 seconds, then use your fingers or a spatula to flip the roti over. You may need to add more butter; if there is not enough, the roti will not be soft. It will cook in 30 to 50 seconds. Adjust the heat as necessary so that the roti cooks quickly (under a minute) but does not burn. Every stove is different so you will have to play around. You will know it is done when light brown spots appear on the side that is cooking. The top should have a few bubbles. Flip the roti back to the original side (using more butter if necessary) just until the brown spots appear, another 20-30 seconds.
• Steam the Roti. This step is super important to get soft and pliable roti! Place a paper towel inside a large ziplock bag. When the roti is done frying, place roti on top of the paper towel in the bag. Top the roti with another paper towel (it should not be touching the plastic or it will get soggy.) Seal the bag. As you fry the remaining roti, add them to the ziplock directly on top of the first roti, with a paper towel on top. The roti will steam each other in the center. Keep the bag closed as much as possible. You can also skip these steps and steam roti in a tortilla warmer.
• Serve the roti hot, with curry and rice.
• Store leftover roti in a ziplock bag lined with paper towels.
• Freezing Roti: Layer your roti between sheets of parchment paper so they don't stick to each other, and seal in a ziplock bag. Store flat in the freezer.To reheat, you can either let thaw in the bag at room temperature, then reheat gently in the microwave (don't overdo it or they will get tough.) Or you can re-grill the roti straight from frozen, using the same method as the first time.

ROTI RECIPE (INDIAN FLATBREAD)

Steps:

• Add the ingredients for Dough above in a mixing bowl or stand mixer.
• Using your hands or the low setting on the stand mixer, fully combine all the ingredients until you form the dough.
• Knead the dough with your hands or stand mixer for at least 5 minutes (or until dough is soft enough that it leaves an impression when pressed).
• The resulting roti dough should be soft, pliable, and not sticky (see below for troubleshooting tips).
• Add an additional 1/4 teasp oil after kneading the dough and cover/massage it in once more.
• Cover the dough with a damp napkin or cloth for at least 15 minutes to proof the dough.
• To setup the rolling area - You'll need a flat plate with some loose whole wheat flour, a wooden or marble non-stick working surface to roll the roti, and a thin rolling pin.
• To setup the cooking area - You'll need a flat pan or griddle, and a set of flat tongs to finish cooking over the open flame (see notes below if you cannot cook on an open flame).
• Divide the dough into small palm sized portions. Be sure not to make them too large (especially if this is your first time making roti), otherwise it'll be difficult to roll out the roti.
• Flour your working surface and rolling pin.
• Work with one dough portion at a time. Start by lightly covering the dough on both sides with flour. The easiest way to do this is to quickly press both sides of the dough into the plate of loose flour.
• Place the dough on your working surface. Flatten it slightly with the palm of your hands.
• Using the rolling pin, roll the dough into a thin circular shape. To avoid sticking while rolling, sprinkle a little loose flour. There are several ways to do this.
• If you are still practicing, the easiest way to roll out the roti, is to start in one direction, turn and rotate the roti with your hands several times while rolling so you create a circle. Continue doing this, using loose flour as needed to help avoid sticking while rolling.
• After some practice, if you slowly motion your hands in a circular motion, applying a little pressure, the roti will move in a circular motion while you roll it out. Again, this comes with a lot of practice so don't worry if this method doesn't work quite yet.
• The resulting roti should be a thin, flat, circular shape (see notes below).
• Heat a flat pan on medium heat.
• Remove excess flour and transfer the rolled roti flat on a medium-heated flat griddle with your hands, being careful not to tear the roti.
• Cook for about 10-20 seconds until the color changes and small bumps start to form.
• Flip and cook on the other side for about 30 seconds or until small brown spots start to form on the roti side facing down.
• Now remove the pan from the heat, and flip the roti directly onto the open flame (lesser cooked side down) using flat tongs. See notes below on how to cook without open flame.
• If the roti was made properly, it should start to fluff up. Once it does, quickly move it around from side to side with your tongs and remove the roti straight into a container. Be sure not to char the roti too much while cooking, otherwise it'll be crispy instead of soft.
• Roti tends to get chewy and dry when left open and exposed. So apply some vegan butter to avoid drying, and let it cool. You can continue to stack the roti until they are all done.
• Repeat the rolling and cooking steps above with each portioned dough. Once you get the hang of it, you can start rolling the next roti while the previous one is cooking on the pan.
• Serving same day - Once all the roti are done and stacked together, close the lid 3/4-ths of the way, until ready to serve.
• Serving the following day - Close the lid completely once cooled, and leave out overnight at room temperature.
• To freeze extra cooked roti - Place in a sealed freezer bag with parchment paper in between separating each one. Once ready to serve, defrost and cook on low heat on a flat pan on both sides until soft. Spread some vegan butter and serve.
• Add the dough ingredients to the stand mixer.
• Set the stand mixer to the low setting to combine and knead the dough.
• Once the stand mixer is done, add the additional oil to coat indicated above, knead once with your hand, and allow the dough to proof for at least 15 minutes covered.
• Section it out into large portions (enough for making the amount of roti you need for one meal).
• Freeze each section of dough in freezable containers and store in freezer, or place in the fridge for up to 1-2 days.
• To Defrost Dough - If possible, place the frozen dough in the fridge the day before making roti to allow it to defrost overnight. Be sure to pull out the defrosted dough and allow it to get to room temperature before making roti.

ROTI RECIPE | CHAPATI RECIPE | PHULKA RECIPE

Steps:

• Take whole wheat flour (atta) in a bowl. Sift the flour with salt if you have flour which has a lot of bran. Add a bit of water, oil or ghee and start mixing.
• Adding water to the dough in parts, begin to knead the dough.
• Continue to knead the dough. Keep on adding water as required.
• Knead the dough till it becomes pliable, smooth and soft. The final dough consistency should not be very sticky or loose or hard.
• Now make small to medium balls of the dough. Roll the balls in the palms of your hands to smoothen it.
• Flatten the ball. Sprinkle some whole wheat flour to the dough ball. Alternatively, you can also dust the rolling board with flour.
• Turn on the gas stove and put the tawa to make it hot.
• While tawa is getting hot, start rolling the dough ball into a flat round circle.
• Once the tawa is sufficiently hot then put the roti on a hot tawa/griddle.
• First cook one side. It should be less than half cooked or about one-fourth cooked.
• Turn and cook the other side. This should be a little bit more cooked than the first side. Brown spots should be visible.
• Now hold the roti with a tong and keep the first side which was cooked, directly on fire. The roti will start to puff.
• Turn and keep the other side on fire. The roti will puff more. Avoid burning the rotis and also don't overdo it as roti will not be soft and will become crisp and hard like papadums.
• Remove and apply ghee or oil on the phulka. Applying ghee or oil keep them soft for a long time. Phulka made with this method is ideally served hot.
• If you cannot serve them hot, then you can keep them in a container that keeps food warm like a casserole or in a roti basket. You can also wrap them up in a kitchen towel or napkin.
• Place the rolled roti dough on a hot tawa or skillet. Keep the heat to medium-high or high. Within some seconds you will see air pockets forming on the raw chapati dough
• Roast for about 30 seconds or so and you will see the air-pockets increase on the surface.
• Keep in mind that the timing will change or vary with the kind of skillet you are using, the chapati thickness and the intensity of the flame.
• Flip with spatula or tongs and roast the second side for about a minute.
• Flip again and you will see the second side cooked more than the first side with visible brown spots.
• With a clean folded cotton kitchen napkin or a spatula, begin to press the partially cooked roti on all sides and center. Pressing it evenly all over helps to puff up the roti.
• Keep on pressing all over, especially the flat portions, so that the entire roti gets puffed up well.
• If you prefer you can flip again and cook the second side too for some seconds if its looks under cooked.
• Transfer the soft and puffed roti in a roti-basket and spread some oil or ghee on top.
• Keep the rolled roti dough on a hot tawa or skillet. Cook on medium-high to high heat for about 30 seconds or so until you see some air pockets all over.
• Flip the chapati and spread some oil all over while the second side is getting roasted. Cook the second side for about 45 seconds to 1 minute.
• Flip again with a spatula. You will see that the second side is well roasted with some blisters and brown spots.
• Spread some oil on this cooked side. Roast the first side again for about 20 to 30 seconds.
• Remove and transfer to a chapati container or box. Keep covered. Make chapati with the rest of the dough in this manner.
• Serve roti or phulka or chapati with any Indian meal. Accompany it with vegetable or paneer curries, stir-fried or sautéed vegetables (sabji) or lentils (dals).
• Store any leftover dough in an air-tight container for just about 1 to 2 days. If the dough has darkened or has a weird smell, then throw it away.
• Store the flatbreads in a roti box or in a covered container for a few hours. Always cover with a tight lid, so that the flatbreads remain soft. Brushing or spreading with some oil or ghee on the roti, keeps them softer.

ROOMALI ROTI

Steps:

• In a large bowl, sift together flour and salt. Add oil and mix in with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover and set aside for 45 minutes.
• Knead dough again until smooth; divide into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour to keep from sticking.
• Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40 to 50 seconds. Tiny black spots will appear when it is finished. Fold Roti and serve hot.

ROTI CANAI

Steps:

• Combine flour, salt, sugar and 1/4 cup of the ghee in the bowl of a stand mixer. Run on low speed with a dough hook until mixture clumps.
• Add egg, milk and water. Continue to mix until a smooth elastic dough is formed. Knead into a smooth, soft, elastic dough, about 8 to 10 minutes. The dough should be a bit sticky, but not wet.
• Transfer the dough out and cut into eight equal pieces, about 4 oz. each (113 g). Form into smooth balls.
• Coat each ball with one teaspoon of ghee, slathering them well. Arrange in a single layer on a plate, cover with a damn cloth and allow them to rest at room temperature for at least 6 hours. (The dough can be made a day ahead and kept in the refrigerator.)
• If the dough was prepared the day ahead, let come to a warm room temperature. So if your kitchen is cold, place the dough inwarm area, or you can even microwave it for 10 secondintervals. Warm dough is more elastic and easier to workwith.
• Clean a 2-inch × 2-inch surface, and coat it with a 12-inch circle (30 cm) of ghee (about 2 tablespoons). Coat hands liberally with ghee.
• Stretch the dough into a sheet; put 1 teaspoon of ghee in center of the buttered work area.
• Arrange one dough ball in the center. Press with your buttered palm to flatten dough into a 6-inch disc, less than 1/4 inch thick, slightly thinner around edges.
• Pull and stretch it from the center outwards. Make sure most of dough is paper thin by moving around dough perimeter with your fingertips and thumbs, lifting thicker edges, pulling outwards to thin, and gently pressing against table to adhere.
• Systematically, slowly, work your way around theperimeter of dough circle, pulling outwards to thin thedough. For the first few rounds, pull 3 to 4 inches (about8 to 10 cm) each time, making it thinner and thinner. As itgets thinner, it will be obvious where the thicker parts ofthe dough are. Focus on those areas. Keep going until youachieve a paper thin sheet. It should reach about 2 feet in diameter. Use the tips of your fingers to smooth the thicker part paper thin.
• Using two hands, fold top quarter of dough over itself, almost reaching middle of sheet. Fold top edge over again to meet the top edge. Then repeat with other sides to create a square multi-layered square of dough about 6 to 8 inches (about 16 to 20 cm). Each time you fold, try to capture some air in-between layers.
• Heat a griddle or large saute pan over low heat.
• Firmly flatten and spread one disc of dough until it is 7 inches to 8 inches in diameter or (18 to 20 cm). The dough will be elastic, and may pull back a little.
• Drizzle the griddle with a little ghee. Add one bread to the pan, and cook slowly, turning once, 3 to 4 minutes per side, rotating occasionally to ensure even browning. Cook until each side is deep golden brown.
• Transfer the breads to a work surface, and then use a clapping motion (careful it will be hot), slapping the bread together between your hands to separate the layers.
• Repeat with remaining roti, cooking as many as will fit in the pan at one time. Serve immediately with curry sauce or sugar.

WEST INDIAN CHICKEN ROTI

Steps:

• Roti (Shell): Sift 2 cups of flour, add baking powder and butter, mix well. Add water, knead, make a soft elastic but not sticky dough. Cut into 6 pieces. Roll each piece of dough thinly on a floured board, apply oil to dough surface, sprinkle lightly with a pinch of flour. Fold in half, then quarter, roll up into a ball. Let stand for 10 minutes. Roll out each piece thinly again, place on a hot griddle. brush each side of dough with oil to prevent sticking, turn frequently. Remove roti and clap with both hands until pliable. Fold and place on waxed paper. Serve hot stuffed with Chicken Curry. Chicken Curry (Stuffing): Cut chicken into bite-sized pieces. In hot oil, saute onions and garlic until tender, add curry powder. Add chicken pieces, salt, pepper, chili powder and paprika: fry on medium heat for 10-15 minutes. Add water, bring to a boil, then simmer, covered, for about 20 minutes or until chicken is tender. Serve wrapped in a warm Roti.

ROTI

Steps:

• Sift the flour and salt into a large bowl. Sprinkle over the oil, and add enough water to make a soft dough (about 140ml/4½fl oz) - add a little more flour or water if needed. Knead gently until smooth. Cover and leave to rest for about 30 minutes.
• On a floured work surface, divide the dough into six equal pieces and roll each one into a thin circle about the thickness of a 20 pence coin (about 2mm), using a rolling pin.
• Brush the bottom third of one of the roti with oil using a pastry brush, dust with a little extra flour and fold the oiled third towards the middle. Repeat with the top third, fold inwards again. Give the roti a quarter turn (90 degrees) and repeat the folding process - you should end up with a rough square. Leave to rest while you make the remaining five rotis.
• Heat a little oil in a heavy-based pan. Using a rolling pin, roll out one of the roti thinly and then fry on one side until it puffs up and is speckled brown on the underside. Turn it over and fry on the other side for a few minutes, until it too is puffed and speckled brown. Remove from the pan, allowing the roti to cool for a few seconds, then fold into four. Wrap in a clean tea towel placed in a colander until ready to eat. Repeat until all the roti are cooked. Serve warm.

WEST INDIAN-STYLE ROTI (FLATBREAD)

Steps:

• Gather the ingredients.
• Place flour(s) in a bowl. Mix in 2 tablespoons of the vegetable oil.
• Add the warm water slowly, stirring as you go, until the dough starts to come together. Keep stirring, adding more water in small amounts, until the dough forms a ball.
• Turn the dough out onto the counter and knead for a few minutes, adding a little flour if it is too sticky. The dough should be soft but not sticky enough to adhere to your hands or the counter.
• Let the dough rest for 10 minutes, covered with a damp cloth.
• Roll out the dough into a large circle, about 1/4 inch thick. Spread the remaining 1 teaspoon vegetable oil over the surface of the dough. Roll the dough up into a long roll.
• Slice the log of dough into 8 to 10 pieces. Roll out each piece, cut-side down, into a 6-inch circle. Let the circles rest, covered with a damp cloth, for 5 minutes.
• Heat a flat, heavy griddle or skillet (a cast-iron skillet or crepe pan works well) over medium-low heat.
• Roll the first circle of dough out as thin as possible (to about an 8- to 9-inch circle).
• Add about 1 teaspoon oil to the skillet and add a circle of dough. Cook 1 to 2 minutes, until the bread puffs up and turns light brown on the underside. Slide the roti to the side of the pan and quickly flip to brown the other side, cooking for about 1 to 2 minutes more.
• Remove from the pan and place roti in a colander to cool. Cover roti with a damp towel while you cook the rest; this will help keep them from becoming hard. Add more oil to the skillet as needed.
• Brush the finished roti with melted butter before serving, if desired. Serve and enjoy.

ROTI (CHAPATI)

Steps:

• In a deep bottom bowl, add wheat flour(atta), oil, salt, and mix everything well
• Now pour half a cup of water and gradually start to combine the flour with your hands
• Add the remaining quarter cup of water and continue mixing with hands( i used only 3/4 cup but it may vary based on the flour and the brand)
• Once the flour is combined, start kneading the dough with your knuckles with moderate pressure for at least 5 to 7 minutes or until it turns soft and flexible
• Now spread 1 tsp oil on top of the dough and close the bowl with the lid and rest for 15 minutes
• Now open the lid and the roti dough should be turned super soft. Give it a final knead for 2 to 3 minutes
• Divide the dough into 6 equal parts and roll each into a smooth circular ball without any cracks
• Dust the ball with dry flour on all the sides and gently flatten it in the middle
• Start rolling it with the help of a rolling pin from the middle of the dough and spread evenly in a circular motion to form a 5 to 6-inch diameter roti/phulka(if your dough starts to stick in between rolling feel free to dust with dry flour)
• For Chapathi, roll the dough from the middle and apply 1 tsp of oil and fold into a triangular shape and spread evenly using a rolling pin
• In a tawa/griddle with a medium heat pan, place the rolled roti dough and cook until it starts to bubble up. Make sure you see light brown spots at the bottom side of the roti using a tong
• Now remove the roti from the tawa and transfer it to to the phulka stand with the top side facing the bottom (the side which is not cooked yet) and be sure to keep the heat in a medium
• The roti will gradually puff up and remove from heat. You could also cook on another side for an even crispier top. Now the roti is ready for you to taste and enjoy
• For Chapathi, place the rolled triangular dough in tawa and cook it evenly on both sides until brown spots are seen. Now the chapathi is ready for you to taste and enjoy
• Serve this delicious soft roti/phulka with stir-fried vegetables, veg kurma, or nonveg sides of your choice

CARIBBEAN TRINIDAD ROTI

Steps:

• Combine the dry ingredients in a mixing bowl. Gradually add the oil and water while mixing and kneading the dough, Set the dough aside for 15 minutes.
• Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out into 8 inch squares.
• Fill the middle of each square with about 1/2 cup of filling mixture. Wrap the dough around the mixture to seal the filling inside.
• To cook the roti, place the butter in a skillet over high heat until it sizzles. Reduce the heat to medium and place the rotis in the pan.
• Cook for 2-3 minutes, until the crust is light brown. Turn with a wide spatula and continue cooking. Repeat the process with the remaining rotis. Serve immediately.
• SWEET POTATO FILLING: Place the butter, garlic, and onion in a deep skillet and sauté for 3-4 minutes over medium heat. Add the potato, water, curry powder, hot sauce, and salt and cook for 15 minutes, until the potatoes are soft but not mushy. Add the chickpeas and cook another 5-10 minutes, stirring occasionally. Set the filling aside.
• CHICKEN FILLING: Place the butter, garlic, onion and pepper in a deep skillet and sauté for 3-4 minutes over medium heat. Add the curry powder, hot sauce, coriander, and salt and sauté for another 2 minutes. Add the pumpkin and water and cook over medium heat for 20 minutes, stirring occasionally. Stir in the chicken and simmer for another 5 minutes. Set aside.

ROTI RECIPE

Steps:

• Place the flour, salt and 1tbsp oil in a bowl. Add 150ml warm water and mix to a soft dough. If the mixture feels too dry add a little more water, if too wet add a little flour.
• Turn the dough onto a lightly floured work surface and knead until smooth. Cover with cling film and leave to rest for 10 mins.
• Divide the dough into 6 equal pieces and roll each one out to an 18cm diameter circle.
• Heat a heavy-based frying pan until hot, a little splash of water should spit when the pan is hot. Grease the pan lightly with a little oil and place one roti in the pan. Cook for 1-2 mins until the roti starts to puff up and the underneath is brown in places. Flip the roti over and cook on the other side for 1 minute. Keep the roti warm in a clean tea towel while cooking the remainder.

ROTI

Steps:

• Sift flour, baking powder, and salt together in a large bowl. Add ghee and enough water until a nice soft dough forms; not too dry. Allow to rest for 10 minutes and cut dough into 8 or 10 parts and form balls. Again, let dough rest for 2 minutes.
• Make a well in the center of a ball, put 3 to 4 teaspoons of filling in the whole, and pinch, closing the well. Repeat with rest of the balls. Tuck extra dough under, put on floured board, and roll out into 8 to 10-inch disks. Brush top with melted ghee or vegetable oil.
• Heat a griddle to a medium heat and brush with ghee or vegetable oil. Cook dough on 1 side for about 2 minutes, brush top with ghee or vegetable oil and flip disk to cook the other side for about 1 minute. Serve warm.
• Put butter in a heavy bottomed saucepan and into a preheated 300 degree F oven for 1 1/2 to 2 hours. Skim foam from top and pour the liquid into a glass jar, leaving behind any milk solids on the bottom of the pot. This is good for 6 months kept in the refrigerator.
• In a skillet over medium heat, melt ghee. Add garlic and saute 1 minute then add saffron, cumin and saute 1 minute more. Add chickpeas, water and a pinch of salt. Allow all to simmer until water has evaporated. Season with salt and pepper, to taste. Cool and puree in food processor.

ROTI BREAD FROM INDIA

Steps:

• In a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides. Turn the dough out onto a well floured surface. Knead until smooth and pliable, about 10 minutes.
• Preheat an unoiled skillet or tava to medium high heat. Divide dough into 12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece into a 6 to 8 inch diameter round.
• Cook the roti for 1 minute before turning over, then turn again after another minute. The roti should have some darker brown spots when finished. Best served warm.