Recipe – Roti
* 200g Atta (Wholemeal Flour)
* 150ml water(warm water as your need)
* 2 Tablespoons oil
* Ghee or butter to spread
*Plain flour to dust.
Take a mixing bowl and add the flour and oil. Mix the two together with your hands and whilst kneading gradually pour in the water. The final amount of water required will be dependent on the absorbency of level of the flour so leave a little until you have mixed the flour well. Add remaining 50ml if you want a softer mix. A softer dough allows you to produce a much thinner and pliable chapatti that will not crack at the edges when cooked. However soft roti dough is hard to roll without some skill so practise a few times before hosting a dinner party!Knead the dough for about 2-3 minutes. The dough should be smooth and pliable, cover and allow to relax for 10-15 minutes.
Apply a teaspoon of oil onto your palms and knead once more, very briefly. Divide the dough into 13 equal parts. Each portion should be about the size of a ping-pong ball. Before you start to roll, dust each flattened ball with plain flour and use a rolling pin to make a thin circle measuring about 14-15cm in diameter. The trick to a perfect rotli is to ensure that it rolled out evenly. Do not grip the rolling pin too tightly. Place the palms of your hands on the tapered edges of the rolling pin and let the rotli almost roll itself. It does not matter how long it takes for you to roll the roti- the result should be smooth and even. A common failing when rolling is to press too hard at the centre giving a rotli that is thin in the middle and thicker on the edges. This leads to uneven cooking. Heat a non-stick pan over medium heat. Place your rotli into it. As soon as you can see little bubbles appear on its surface – usually within 30 seconds – turn it over onto the other side. Cook the other side for 30 seconds. Then place it under a preheated grill or directly onto the fire to bloat (little brown specks will appear on the surface). Turn it over during bloating. The preferred method to bloat the rotli varies from household to household. Many use a pair of smooth tongs (chipyo), some use a mesh grill and yet others place it under the grill. The key is to get air into the roti to make it soft and pliable. Place your cooked rotli in a plate and smear with a little melted ghee or butter.