Roti Recipes

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ROTI RECIPE (BUTTERY INDIAN FLATBREAD)



Roti Recipe (Buttery Indian Flatbread) image

I can't get enough of this Roti recipe! Roti is a super easy and delicious Indian flatbread. It is amazing when served with curry, totally perfect for sopping up extra sauce! I have all the tips you need to make sure this Indian bread turns out super soft! I will show you just how to make roti, step by step!

Provided by Karen

Categories     Bread

Time 1h1m

Number Of Ingredients 5

2 cups bread flour (or all-purpose flour, spooned and leveled)
1 teaspoon salt
2 tablespoons butter* (melted)
2/3 cup warm water
1/4 cup butter (for frying, or more as necessary )

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.

Nutrition Facts : ServingSize 1 roti, Calories 252 kcal, Carbohydrate 30 g, Protein 5 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 30 mg, Sodium 491 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g

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.

WEST INDIAN-STYLE ROTI (FLATBREAD)



West Indian-Style Roti (Flatbread) image

Roti is a West Indian-style grilled flatbread that is popular in Suriname, Guyana, and French Guiana. Learn to make it with this simple recipe.

Provided by Marian Blazes

Categories     Side Dish     Dinner     Lunch     Bread

Time 1h8m

Number Of Ingredients 4

2 1/2 cups self-rising flour (or 2 cups self-rising flour plus 1/2 cup whole-wheat flour)
2 tablespoons plus 1 teaspoon vegetable oil (divided, plus extra for the pan)
2/3 to 1 cup warm water
Optional: melted butter

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.

Nutrition Facts : Calories 168 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, Sodium 467 mg, Sugar 0 g, Fat 4 g, ServingSize 10 portions (10 servings), UnsaturatedFat 0 g

ROTI RECIPE - HOW TO MAKE ROTI/CHAPATI



Roti Recipe - How to Make Roti/Chapati image

Roti or Chapati is everyday Indian flatbread which is made with only 2 ingredients- whole wheat flour (atta) and water. Learn all the tips to make soft roti at home!

Provided by Manali

Categories     Breads

Number Of Ingredients 4

2 cups atta (whole wheat flour, 270 grams + 1/4 cup for rolling the roti)
1-2 teaspoons oil (optional, 5-10 ml)
water (as needed to knead a soft dough, I used around 3/4 cup (180 ml) + 1 tablespoon (15 ml))
ghee (to brush the rotis)

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.

Nutrition Facts : Calories 68 kcal, Carbohydrate 14 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

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

SWEET ROTI



Sweet Roti image

Crispy, flaky, chewy, sweet, gooey-you get all of these sensations at once when you bite into freshly made roti.

Provided by Leela Punyaratabandhu

Yield Makes 4 roti

Number Of Ingredients 9

1 cup all-purpose flour
1 cup bread flour
2 tsp. granulated sugar
½ tsp. salt
3 Tbsp. vegetable oil
½ to ¾ cup water
About ½ cup ghee or vegetable oil
¼ to ⅓ cup sweetened condensed milk
4 tsp. granulated sugar

Steps:

  • Combine both flours, the sugar, salt, and 1 tablespoon of the oil in a bowl and stir with your hands to mix. With one hand, gradually add the water to the flour mixture while mixing everything together with the other hand, halting the addition of water when a shaggy ball of dough has formed that cleans the bottom and sides of the bowl. (Be sure not to use more than 3⁄4 cup water.)
  • Divide the dough into four equal portions (a kitchen scale helps here), then form each portion into-this is crucial-a smooth, crack-free ball.
  • Place the balls in a food storage container with a lid. Pour the remaining 2 tablespoons oil over the dough balls and flip them around so they are evenly coated with the oil. Cover the container and refrigerate for 48 hours. The dough needs to come to room temperature before it can be used.
  • Put a roti dough ball in the middle of a large work surface, making sure it is surrounded by at least 6 inches of empty space on all sides. Using a rolling pin or the heel of your palm, flatten the dough into a 4-inch round of even thickness. Gently stretch the dough as thinly and as evenly as possible. The easiest way to do this is to pull from the center and work your way toward the edges, pressing the edges down against the work surface to secure the initial stretch, then stretching again until you have a large, paper-thin round (the edges will be slightly thicker than the middle, but as long as they are no more than 1⁄4 inch thick, don't sweat it). The round should be 15 to 18 inches in diameter. Leave the dough there for now.
  • Heat 1 tablespoon of the ghee in a 10-to 12-inch frying pan over medium heat. When the ghee is hot, quickly fold all four edges of the stretched dough toward the middle to form a roughly 5-inch square. Holding the square by the top corners, quickly lay it, seam side down, in the hot frying pan. Fry, pressing down the dough with a spatula as you go, until golden brown on the underside, about 2 minutes. Flip the square and fry, adding another 1 tablespoon of ghee to form a shallow pool of oil (not to keep the roti from sticking to the pan, but to ensure flakiness), until the second side is golden brown, about 2 minutes longer. Transfer to a plate, seam side up. Drizzle about 1 tablespoon or slightly more of the condensed milk evenly over the surface and sprinkle with 1 teaspoon of the sugar, then roll up the roti like a yoga mat. Repeat with the remaining dough, condensed milk, and sugar. Enjoy while still warm and crisp.

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.

TRINIDADIAN ROTI RECIPE BY TASTY



Trinidadian Roti Recipe by Tasty image

Here's what you need: flour, baking soda, salt, water, ghee, oil

Provided by Pierce Abernathy

Categories     Dinner

Yield 10 servings

Number Of Ingredients 6

8 cups flour
8 teaspoons baking soda
1 teaspoon salt
4 cups water
¾ cup ghee, clarified butter or butter of choice
oil, for frying

Steps:

  • In a large bowl, combine the flour, baking soda, and salt, and mix until fully incorporated.
  • Slowly add the water until the mixture forms a dough.
  • Divide the dough into roughly 12 loyas (balls), cover with a dish towel, and let rest for about 30 minutes.
  • Sprinkle each ball with flour and flatten or roll out into a circle roughly 5 inches (12-cm) in diameter.
  • Spread ghee on each round and make a cut from the center out to the edge, then roll to make a cone.
  • Press the peak and flatten the center of the cone. Let rest for another 30 minutes.
  • On a floured surface, roll each ball into a circle roughly 8 inches (20-cm) in diameter.
  • Heat a tawah or flat frying pan over medium-high heat. Coat with oil and place a round of dough on the pan.
  • Cook the dough until light brown, watching carefully, about 5 minutes. Then flip and cook on the other side, about 3-4 minutes more. Repeat with the remaining dough rounds.
  • Break up the cooked roti with your hands or serve whole.
  • Serve the fried roti with the fillings.
  • Enjoy!

Nutrition Facts : Calories 622 calories, Carbohydrate 86 grams, Fat 24 grams, Fiber 3 grams, Protein 11 grams, Sugar 0 grams

CHICKEN ROTI



Chicken Roti image

Make and share this Chicken Roti recipe from Food.com.

Provided by Chef Mommie

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

3 boneless chicken breasts (cut up)
2 garlic cloves (crushed)
1 medium onion (chopped chunky)
1 green pepper (chopped chunky)
1 large carrot (peeled and thinly sliced)
10 1/2 ounces chicken broth
2 large potatoes, peeled and cubed
1/2 cup water
2 tablespoons curry powder
2 -3 teaspoons hot sauce
salt and pepper
fresh parsley (chopped)
4 large tortillas
mango chutney or fruit salsa

Steps:

  • In a large skillet saute garlic, onion 1-2 minutes.
  • Add chicken and saute until cooked and tender.
  • Add green pepper and carrots. Saute 1-2 minutes.
  • Add chicken broth, potatoes and as much water as needed to cover everything.
  • Simmer until the potatoes are very tender and broth begins to reduce.
  • Add all spices and flavorings to personal taste.
  • Cover and turn off.
  • This can now stand until just before serving time.
  • It will thicken a little as it cools.
  • At serving time heat the roti mixture to a boil stirring with a wooden spoon. You want a nice thick curry stew.
  • Cook to reduce more if too runny.
  • Warm tortillas, place on plate.
  • Put generous portion of roti mixture in center of tortilla.
  • Roll up with ends folded under. Serve with chutney on top.

Nutrition Facts : Calories 489.8, Fat 13.4, SaturatedFat 3.5, Cholesterol 46.4, Sodium 752.6, Carbohydrate 66.1, Fiber 6.8, Sugar 4.5, Protein 25.8

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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From finedininglovers.com


ROTI RECIPE- HOW TO MAKE ROTI (CHAPATI) - SPICE CRAVINGS
2021-01-08 Cook Roti (or Phulka) Dust off the excess flour from the rolled roti and place flat in the non-stick pan or tawa. Cook until small air pockets start forming on the surface, about 30 …
From spicecravings.com


11 SUPER EASY AND DELICIOUS RECIPES YOU CAN MAKE WITH …
2018-07-19 In a skillet, heat four tablespoons of ghee and add in your favorite mixed nuts or dry fruits (like almonds, walnuts, pistachios, and raisins) and cook for two minutes. Add the …
From mangobaaz.com


ROTI (AND A GUIDE TO INDIAN FLATBREADS) • CURIOUS CUISINIERE
2021-11-08 Heat a cast iron skillet (or other sauté pan) over medium high heat. Place the rolled out dough onto the hot, dry skillet. Cook the roti on the first side just until the bottom is dry and …
From curiouscuisiniere.com


ROTI RECIPE - JAMAICANS.COM
Method: Combine the flour, salt, and baking powder. Add the water gradually, working the dough into a soft, smooth texture. Let rest 15 minutes. Divide the dough into six pieces and shape …
From jamaicans.com


ROTI RECIPE (INDIAN AND WEST INDIES FLATBREAD) - TIPBUZZ
2020-09-15 Start by adding the atta or whole wheat flour to the bowl. Add the salt and oil followed by the water. Mix using a wooden spoon until a dough forms. Next, turn it onto a …
From tipbuzz.com


TRADITIONAL INDIAN ROTI - GEMMA’S BIGGER BOLDER BAKING
2021-08-30 Instructions. In a medium mixing bowl, combine the flour and salt, then add the oil and rub into the flour until combined. Add 5 tablespoons of water and knead to form a dough. …
From biggerbolderbaking.com


ROTI RECIPE – QUICK AND EASY HOMEMADE ROTIS FOR A CURRY FEAST
2021-07-08 In a mixing bowl, sift the flour. Add the melted butter. Pour in the boiling water and mix using a fork or wooden spoon. When the mixture is cool enough, knead with your hands …
From thesouthafrican.com


TRINIDADIAN CHICKPEA ROTI | RICARDO
In a large skillet over medium heat, soften the onion in the oil. Add the garlic, ginger, thyme, curry powder and red pepper flakes. Cook for 1 minute. Add the chickpeas, potatoes and water. …
From ricardocuisine.com


ROTI RECIPE (ROTLI / PHULKA) - SPICE UP THE CURRY
2022-05-12 How to make roti recipe or phulka (Step by Step Photos): or Jump to Recipe. 1) Take chapati atta, salt in a bowl. Mix with your hand. 2) For kneading the dough use the warm …
From spiceupthecurry.com


ROTI RECIPE | CHAPATI RECIPE | PHULKA RECIPE (3 WAYS)
2021-09-01 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 …
From vegrecipesofindia.com


THE BEST SRI LANKAN COCONUT ROTI - HUNGRY LANKAN
2020-09-01 Heat a roti pan, or a cast-iron skillet (these are the best options but any other pan would also work). Lay a roti and cook about a minute or until you get nice char marks. Then …
From hungrylankan.com


TRINI ROTI - FLAVOUR FROM THE WEST INDIES - FOOD GYPSY | EASY ...
2013-07-15 Roti Wraps: In a large bowl sift together flour, salt, yeast, and baking powder, and begin adding water, about a 1/4 cup at a time. Knead in as much water as required to come to …
From foodgypsy.ca


ROTI RECIPE - BBC FOOD
Method. 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.
From bbc.co.uk


QUICK ROTI RECIPES, 80 QUICK PARATHAS RECIPES, TARLADALAL.COM
2022-02-10 Give kids anything made with chocolate and cheese and they will happily eat it. These unique Chocolate Cheese Paratha, Broccoli and Cheese Parathas, Cheese Paratha will …
From tarladalal.com


TRINIDAD CHICKEN ROTI - IMMACULATE BITES
2015-01-27 Instructions. 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 …
From africanbites.com


GOLDEN TEMPLE ATTA: ROTI - RECIPES
Use tongs to flip. Cook other side for 12-15 seconds. Flip. Use muslin cloth to apply gentle pressure on the edges while moving roti in circular motion until it puffs, 12-15 seconds. Flip …
From goldentemple.ca


ROTI | FLATBREAD RECIPES | POH'S KITCHEN REICPES | SBS FOOD
Resting time: at least 6 hours, or overnight. Put flour in a large bowl. Make a well in the middle for the egg. Using your fingertips, rub egg evenly throughout flour so mixture becomes crumbly ...
From sbs.com.au


CHICKEN ROTI RECIPE | RECIPELAND
To prepare the filling:. Combine the chicken and all the other ingredi-ents except the oil and the garnish. Mix well and marinate for 2 hours or longer. When done marinating, add 2 …
From recipeland.com


150 ROTI RECIPES, DIFFERENT ROTIS ACROSS INDIA - TARLA DALAL
2022-06-01 Khamiri Roti. A traditional bread from the imperial Mughal times, this Mughlai roti recipe features a plain flour roti aesthetically flavoured with aniseeds powder. Moghlai Roti. …
From tarladalal.com


10 BEST GLUTEN FREE ROTI RECIPES | YUMMLY
2022-05-24 Akki Roti [Vegan, Gluten-Free] One Green Planet. water, white rice flour, cumin seeds, oil, onion, coriander leaves and 2 more.
From yummly.com


CARIBBEAN RECIPE OF THE WEEK – CHICKEN ROTI TRINIDAD STYLE
2016-09-15 Instructions. 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 …
From newsamericasnow.com


HOW TO MAKE SOFT ROTI | FOOD LIKE AMMA USED TO MAKE IT
2011-08-30 The secret to the success of this recipe is boiling water (literally as soon as the water boils, pour it into the mixing bowl with the flour and other ingredients). Prepare all the …
From foodlikeammausedtomakeit.info


WEST INDIAN CHICKEN ROTI RECIPE | CDKITCHEN.COM
2020-07-04 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 …
From cdkitchen.com


ROTI (WHOLE WHEAT INDIAN FLAT BREAD) - SIMPLY RECIPES
2022-02-24 In 4-5 seconds, the roti should gently puff, and look like an inflated ball. Flip and cook the other side for another 3-5 seconds. Gently lift from the flame with the help of the …
From simplyrecipes.com


ROTI | CARIBBEAN RECIPES | GOODTOKNOW
2021-01-01 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 …
From goodto.com


FLAKY ROTI CANAI RECIPE - THE FLAVOR BENDER
How to make roti canai. Divide the dough into 8 equal portions. Roll each portion into a smooth dough ball. Pour a little oil into a small bowl, and roll each dough ball in the oil to coat well. …
From theflavorbender.com


HOW TO MAKE ROTI: 15 STEPS (WITH PICTURES) - WIKIHOW
2020-11-04 Add the salt, and mix thoroughly. 4. 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 …
From wikihow.com


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Top Asked Questions

How to make roti?
To make the roti, divide the dough into 12 equal portions, about the size of a lime and roll between your palms to make a smooth round ball without any cracks. Cover all dough balls with a damp towel. Put the other ¼ cup flour on a plate for dusting the dough while rolling. Ensure that your rolling pin and surface is dry.
What can I make with homemade rotis?
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 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.
What is Peter Joseph's roti recipe?
Peter Joseph's roti recipe is incredibly simple to make at home. Containing only four ingredients, these classic Indian flatbreads are quick and easy to make – the perfect accompaniment to your favourite curry. To make the roti dough, place the flour and salt in a sieve and shake into a bowl.
Can I roast roti dough?
Do not roast the rolled roti or chapati dough on a low heat as they will not be soft and become crispy or hard. This basic roti dough recipe is scaleable to make a large or small batch. If not using wheat flour labelled as “atta” then sift once or twice to remove the bran especially if the flour is coarser or has a lot of bran.

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