Recipe for Roti/Indian food recipes
Roti is a popular flatbread in the regions of South America that have East Indian influences in their cuisine, such as Suriname and Guyana.
Roti is similar to both Indian flatbreads and to tortillas - it's a simple dough that is rolled out in a circle, and cooked on a hot griddle.
It can be stuffed with potatoes or lentils before it's cooked (dhalpuri), used as a wrap, or simply served on the side of a plate of curry or dhal, to help soak up all of delicious sauce. These roti are thin, soft, and pliable, and can be made with white or wheat flour
Indian daily breads are called chapati, phulka and roti and parantha. They are made of finely milled whole wheat flour and water. Some recipes call for salt or oil but I like to make mine without them.
The cooks that use salt and oil say it tenderizes the dough. For me the taste of salt and oil in Indian bread dough interferes with the overall meal as the bread does not stay neutral/innocent in taste.
Pooris are fried breads that are usually made on holidays, festive occasions and for entertaining. Indian flat breads are used to scoop up curries and vegetables. I have not given any recipe for Naan as it needs a Tandoor to be true to itself.
Put flour in a large bowl. Make a well in the middle and pour in a stream of water in the center. Use one hand to mix the flour and water in a rotating motion from the center of the bowl outward
until the dough is moist enough to be gathered into a rough mass. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky.
Kneadable dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip.
If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading. Rest for 1/2 hour in warm climates and 1.5 hours in cold climates.
Cover with a wet towel so the dough does not dry out. The rested dough is light and springy, less resistant to being rolled out into the thin rounds.
I like to mix, knead, rest and then refrigerated for convenience and use daily. My dough lasts in the refrigerator for about 5 days. It also makes rolling out easier than the freshly made dough.
½ cup gram flour.
1 cup atta.
1 small onion, finely chopped.
1 small bunch fresh coriander, chopped fine.
1 green chilli, chopped fine (optional).
Salt to taste.
½ tsp ajwain,
1 tsp cumin seeds.
Recipe for Roti :-
Sieve the gram flour, atta and salt together.
Add the rest of the ingredients and knead with
Water as required to a firm dough.
Divide into 8 portions and roll into thin circles
With the help of a little dry atta.
for Roti food roast the rotis one by one on a hot tawa,
Over medium flame, both the sides,
Till brown flecks appear on the surface and
rotis are well done.
Serve with salted lassi
or buttermilk roti food.
