Thursday, April 14, 2011

Roti (Indian Flat Bread)

Makes 8 to 10
Recipe from Sheba Fehmi
Husband-Tested in Alice’s Kitchen

When I found this recipe, I was actually searching for a rice recipe and came upon Sheba’s Recipes website.  I enjoyed browsing through her videos and felt like I got to know Sheba personally as she demonstrated her dishes.  I was especially inspired to make this bread.  It’s a snap to make and my husband really likes it.  Before making this bread, take a moment to watch Sheba’s how-to video.  It’ll inspire you too.  Make roti to serve with soups, salads or use the roti for wraps.  

3 cups whole wheat flour
Pinch of Kosher salt
8 to 12 oz. water (Begin with drizzling in 8 oz. of water and then add more until the dough comes together and forms a ball.)

Use plastic kneading blade of the food processor.  When the dough is done, place it in the fridge to chill. 

Heat an ungreased skillet until very hot. Pull out enough chilled dough to roll between your hands to make a lime or kiwi size ball. (I found that the roti puffs up better if it’s kept small.)  Place on a floured board and roll out so that it is the size and thickness of a tortilla.  Place the roti in the hot skillet.  Heat until the underside has brown spots on it. (While this roti is cooking, roll out the next one.) Set the skillet off to the side.  Using a pair of tongs, place the roti (brown spotted side up) directly on the flame.  The roti will puff up.  The steam will cook the inside of the roti. The roti will deflate as it cools.  Remove to a towel lined basket.  Serve.

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