Date: Mon, 08 Aug 94 08:50:18 EDT
From: SUSAN WYLDER (ZF_WYLDER@scsu.edu)
This Indian flatfread can be served alongside any Indian or Middle Eastern
dish. Also, if the rotis puff up well, they can be split open like pita bread
and filled with your favorite pita filling.
---------- Recipe via Meal-Master (tm) v8.00 (BB)
Title: Roti (Flat Whole-Wheat Bread)
Yield: 12 servings
2 c Chappati Flour
1 c Whole-wheat flour mixed w/
1 c Cake flour
Additional flour for dusting
Put the flour in a bowl. Slowly add enough water so
that you will be able to gather the flour together and
make a soft dough. You may need about 2 1/2
tablespoons less than a cup of water. Knead the dough
for 7 to 8 minutes or until it is smooth. Make a ball
and put it inside a bowl. Cover the bowl with a damp
dishcloth and set it aside for half an hour.
If the dough looks very runny, flour your hands and
knead for another few minutes. Form twelve equal
balls and dust each with a little flour. Keep them
Set a cast-iron griddle or skillet to heat over a
medium-low flame. Allow at least 5 minutes for that.
Keep about a cup of dusting flour near you. Remove a
ball of dough and flatten it between the palms of your
hands. Dust it on both sides with flour. Roll it out,
as thinly and evenly as you can, aiming for a 5 1/2
inch round. When the griddle is hot, slap the roti
onto its heated surface. Cook for about a minute or
until soft bubbles begin to form. Turn the roti over.
Cook for half a minute on the second side.
If you have a gas fire, light a second burner on a medium
flame and put the roti directly on it. Using tongs, rotate
the roti so that all areas are exposed to the shooting flames.
Take 5 seconds to do this. Turn the roti over and repeat for
about 3 seconds. The roti should puff up. Put the roti on a
plate and cover with a towel. Make all roti this way.
If you have an electric stove, place the griddle and roti
under a broiler for a few seconds, until the roti puffs up.
From Madhur Jaffrey's World of the East Vegetarian Cooking.