Roti Recipes

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ROTI



Roti image

Roti is a basic, everyday bread, but making it takes a lot of skill. The dough is kneaded with just enough water to bring it together and keep it soft and pliable. And though it's not yeasted, a ball of well-mixed and -rested dough will be supple and almost spongy, as if it were. Cooks who are used to making roti at home can roll out thin, round disks that puff up as if by magic. But the real magic of roti is how a few of them can turn anything - a little kheema, or a few spoonfuls of aloo masala - into a satisfying meal.

Provided by Tejal Rao

Categories     dinner, snack, breads, finger foods, appetizer, side dish

Time 30m

Yield 12 roti

Number Of Ingredients 4

2 cups/240 grams atta (Indian whole-wheat flour), plus more for dusting (see Note)
2 teaspoons neutral oil, such as grapeseed or canola
1/2 teaspoon kosher salt
Ghee (optional)

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.

ROTI



Roti image

Provided by Food Network

Time 3h10m

Yield 10 rotis

Number Of Ingredients 14

3 1/3 cup all purpose flour
2 tablespoons ghee, recipe follows, or vegetable oil
1 teaspoon baking powder
1 teaspoon salt
Water
Chickpea Filling, recipe follows
1 pound unsalted butter, cut into chunks
1 1/2 tablespoons ghee or vegetable oil
3 garlic cloves, chopped
Pinch saffron
1 1/2 teaspoons cumin seeds, toasted and ground
2 cups chickpeas, cooked
1/2 cup water
Salt and freshly ground pepper

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



Roti Bread from India image

A an unleavened griddle bread from India which is similar to pita bread. It is also known as roti. Ideally, I use the traditional Indian roti griddle called a 'tava.'

Provided by MARBALET

Categories     Bread     Quick Bread Recipes

Time 45m

Yield 12

Number Of Ingredients 4

2 cups durum wheat flour
½ teaspoon salt
¾ cup water
1 tablespoon vegetable oil

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.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 22.8 g, Fat 1.9 g, Fiber 4 g, Protein 4.4 g, SaturatedFat 0.3 g, Sodium 97.5 mg

CARIBBEAN TRINIDAD ROTI



Caribbean Trinidad Roti image

These delicious snacks are served on the side of the road down Trinidad way. Kind of like the Fast Food of the Caribbean. This recipe comes from the book A Taste of the Tropics by Jay Solomon, since I could not get anyone to share their secret recipe.

Provided by Member 610488

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 26

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup oil
1 cup water
1 tablespoon butter, melted
2 tablespoons butter, melted
3 garlic cloves, minced
1 small red onion, diced
1 large sweet potato, scrubbed and diced
1 1/4 cups water
2 tablespoons curry powder
1 teaspoon hot sauce (Caribbean style)
1/8 teaspoon salt
1 (16 ounce) can chickpeas, drained
2 tablespoons butter, melted
4 garlic cloves, minced
1/2 cup red onion, diced
1 scotch bonnet peppers or 1 jalapeno pepper, seeded and minced
2 tablespoons curry powder
2 teaspoons hot sauce (Caribbean style)
1 teaspoon coriander, ground
1/2 teaspoon salt
4 cups pumpkin flesh or 1 (20 ounce) canned pumpkin
2 cups water
1 lb boneless chicken, cooked and diced

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



Roti image

Use homemade rotis to mop up a delicious curry sauce. These easy Asian flatbreads puff up in the pan and are perfect for grabbing handfuls of a filling veggie masala

Provided by Esther Clark

Categories     Side dish

Time 20m

Number Of Ingredients 5

115g self raising flour
115g wholemeal plain flour
1½ tsp salt
3 tbsp vegetable oil plus extra for frying
2 tsp butter , for frying

Steps:

  • Sift both flours and salt into a large mixing bowl. Add 1 tbsp of the oil and 175-200ml warm water and bring together to make a soft but not too sticky dough. If it feels a little wet, add a bit more flour.
  • Tip the dough onto a lightly floured worktop and knead for 4-5 mins or until smooth and elastic. Set aside in a lightly oiled bowl for 30 mins.
  • Divide the dough into six equal-sized pieces (weigh each piece for accuracy if you like). Using a rolling pin roll each one into a thin circle about 18-20cm wide.
  • Heat a little of the remaining oil and butter in a heavy-based pan over a high heat. Once foaming, add the rolled out roti, one at a time, and cook for 1-2 mins on each side or until speckled golden brown and beginning to puff up. Set aside on a warm plate until ready to eat.

Nutrition Facts : Calories 193 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.41 milligram of sodium

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