INDIAN FLAT BREAD -ROTI
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This is a continuation of the flatbread series ie; ROTI. This is also a staple food of North INDIA.
It is a part of thali, daily.
Generally, ROTI is made in a place where gas is not available and another type of cooking fuel is used for example electricity, induction, open fire(chulha), and kerosene stoves. this is also a staple food of north India.
INGREDIENTS NEEDED TO MAKE ROTI
Table of Contents
- Wheat flour -1 cup(1/2 cup of dry wheat flour for rolling purposes)
- Table salt-1/2 teaspoon
- Water-1/2 cup or as required for kneading
These ingredients are the same for all; Phulka Roti and Chapathi.
KNEADING THE DOUGH FOR ROTI
- This is a very important procedure as the final product fully depends on how you do this.
- Take a mixing bowl or a big plate. Sieve the flour.
- Add salt and mix nicely.
- Now start adding water and simultaneously mix with the flour to make a normal dough. It should be neither too soft nor too hard.(it becomes loose when we keep it for rest)
- Spread the dough on a plate and press with your fingers, now add little water to it and keep covered for about 15 mts.
- Now knead it for about 1 minute. This process makes the dough nonsticky, smooth, and soft.
METHOD OF MAKING ROTI
- Now take dry wheat flour and keep it ready.
- Make a small ball of dough(a big lemon size ball).
- Roll it on the dry flour.
- Flatten it and start rolling evenly on the rolling board with the help of a rolling pin.
- Sprinkle dry flour whenever needed.
- Roll from the left to right direction with light pressure so that the Roti starts rotating. This process gives evenness, due to which Roti puffs like a balloon.
- After rolling put it in a hot pan. Heat should be medium. After 10-15 seconds flip the Roti.
- Now flip once more and with a towel or any clean cloth make a puff and start pressing the Roti.
- Do it on both sides and THE ROTI IS READY TO SERVE.
NOTE; This can be accomplished with any curry with a butter cube.
