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Roti Recipe

Updated on March 29, 2013

Recipe Roti

Recipe Roti

Simply put a Roti is really bread made from flour. It is said that it has its origin from South Asia and it is consumed in India, Pakistan, Bangladesh and Nepal. It can also be found in South Africa, in the southern Caribbean particularly in Guyana, Trinidad and Tobago and Suriname. Its defining characteristic is that it is unleavened Indian naan bread.

Roti can consume with almost any stew, as well with vegetables and chunks which is an alternative for vegetarians. Below is the ingredients and method used to make delicious roties.

Ingredients

For the dough you would need:

8 OZ Four

3 tsp baking powder

2 oz margarine or ghee {optional}

Oiling

½ pint of cooking oil or 4 oz of ghee

Dredging

¾ cup flour

Method

Sieve the flour and baking powder into a mixing bowl. Depending on what you decide to use, rub in the margarine or ghee.

Add water and mix into a soft but not sticky dough and let stand for ten minutes. Now cut the dough into about eight pieces.

Thinly roll each piece on a floured board then spread oil evenly over the surface and sprinkle lightly with a pinch of flour.

Trap air by folding in layers round or square and leave the dough to stand for at least ten minutes or longer if desired.

After the desired time has elapse, roll out each piece thinly and place on a heated and greased girdle or tawah. Turn on each side to ensure even cooking and brush surface to prevent sticking.

The roti should now be removed from the heat and clapped to remove the air immediately. Fold them and place them in a tower or greaseproof paper. Instead of using one’s hands to clap the roti, a clean cotton towel may be used instead and a flat pan is a good substitute for a tawah.

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