You need:
3 cups whole wheat flour
1 cup water
1-2 tbl oil
extra flour in a wide based container (like a pie pan)
rolling pin
surface for rolling
gas stove
cooking tongs
Step 1: Mix flour and oil in medium sized mixing bowl evenly. The flour should look slightly flaky.
Step 2: Add water to flour and mix with spoon. I'm not a fan of getting sticky flour stuck on my hands so I stir until it starts to look more like a dough.
Step 3: Knead the flour with hands for 8-10 minute until the dough starts to get nice and soft. You can add a little bit of water if you want but add very little at a time or you will need to add more flour. You do not want it to be sticky or the roti will not roll out right.
Step 4: Cover and let rest 10-30 minutes. This will help make roti easier to roll.
Step 5: Take a small amount, about 2 inches around. Roll into a ball and then flatten slightly.
Step 6: You will need a wide bowl or container about the size of the roti to dip the dough into. A pie pan works great for this. Place the flattened ball into the flour and then flip and get flour on the other side as well. It should be nice and dusty.
Step 7: Take your rolling pin and rub flour on it to prevent the roti from sticking to it while rolling. Roll the dough one way to form an oval. Dip it back into the flour and flip.
Step 8: Roll the oval the other way to make a circle. You should have a nice circle about 6 inches wide but not very thick. It can be bigger or smaller, don't worry about that. As long as it is not too thick.
Step 9: Heat a griddle or roti pan on medium. When the pan is hot add the roti.
Step 10: While roti cooks start making another roti. Make the ball and flatten it, dip it in flour on both sides and roll out into an oval. It should be time to flip the roti that is cooking.
Step 11: Once the cooking roti is flipped you can did the roti oval into the flour on both sides and roll the second time to make the circle. The first roti should be done by now.
Step 12: Move the griddle pan to the side and keep the fire on. Hold the edge of the roti with the cooking tongs and place over flame. The roti should start to puff up. Flip it over and let brown for a couple seconds on the second side as well.
Step 13: Place on plate and put your second roti on the griddle. Start making your third roti once the second one is on the griddle. Making the roti is all about timing and it will get easier the more you do it.
Don't feel bad if they do not turn out well, the first time I made roti by myself I cooked them too long and they were more like chips than roti. It's all about practice!
If you made the roti correctly the first time then you are awesome and I bow before you.
3 cups whole wheat flour
1 cup water
1-2 tbl oil
extra flour in a wide based container (like a pie pan)
rolling pin
surface for rolling
gas stove
cooking tongs
Step 1: Mix flour and oil in medium sized mixing bowl evenly. The flour should look slightly flaky.
Step 2: Add water to flour and mix with spoon. I'm not a fan of getting sticky flour stuck on my hands so I stir until it starts to look more like a dough.
Step 3: Knead the flour with hands for 8-10 minute until the dough starts to get nice and soft. You can add a little bit of water if you want but add very little at a time or you will need to add more flour. You do not want it to be sticky or the roti will not roll out right.
Step 4: Cover and let rest 10-30 minutes. This will help make roti easier to roll.
Step 5: Take a small amount, about 2 inches around. Roll into a ball and then flatten slightly.
Step 6: You will need a wide bowl or container about the size of the roti to dip the dough into. A pie pan works great for this. Place the flattened ball into the flour and then flip and get flour on the other side as well. It should be nice and dusty.
Step 7: Take your rolling pin and rub flour on it to prevent the roti from sticking to it while rolling. Roll the dough one way to form an oval. Dip it back into the flour and flip.
Step 8: Roll the oval the other way to make a circle. You should have a nice circle about 6 inches wide but not very thick. It can be bigger or smaller, don't worry about that. As long as it is not too thick.
Step 9: Heat a griddle or roti pan on medium. When the pan is hot add the roti.
Step 10: While roti cooks start making another roti. Make the ball and flatten it, dip it in flour on both sides and roll out into an oval. It should be time to flip the roti that is cooking.
Step 11: Once the cooking roti is flipped you can did the roti oval into the flour on both sides and roll the second time to make the circle. The first roti should be done by now.
Step 12: Move the griddle pan to the side and keep the fire on. Hold the edge of the roti with the cooking tongs and place over flame. The roti should start to puff up. Flip it over and let brown for a couple seconds on the second side as well.
Step 13: Place on plate and put your second roti on the griddle. Start making your third roti once the second one is on the griddle. Making the roti is all about timing and it will get easier the more you do it.
Don't feel bad if they do not turn out well, the first time I made roti by myself I cooked them too long and they were more like chips than roti. It's all about practice!
If you made the roti correctly the first time then you are awesome and I bow before you.
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