Making Roti

Rolling out the roti

Roti puffing up with love

Roti is generally a South Asian unleavened and unsalted simple bread made from stoneground whole meal flour. I like to make roti every time we have indian food for dinner. Either roti, or Chipati or naan are absolutely essential for indian food fiests as they serve as a staple food in some cultures. Every time I have been taught how to make roti I have never been told measurements. It's all about your judgement, a skill that does not come easily to most when cooking. The way I made this was completely by judgement and was actually pretty good. I started with one cup of flour, and mixed in luke warm water to softness judgment. I then kneeded the dough until it was a very soft warm ball. From there on:
- Leave the dough for about 30 minutes and continue to prepare your fiest
- Then take the dough and divide it into 6-8 seperate balls
- Take one of the balls and very lightly brush it with vegetable oil
- Then flour your rolling space and your rolling pin
- Roll the roti to about the size of pictures above, repeat until all roti's are rolled
- Then make sure your fry pan is nice and hot and put the roti on to fry
- Flip it once little bubbles start to form
- The colour should start to change and it should begin to lightly puff up
- Take your spatula and push the air out of the puffed up spots while continously flipping it to colour
- Once it is lightly browned take it off the heat and brush some gee (purified butter) over each side with a spoon.

Serve with Indian food!