Roti is awesome. It is one of the tastiest cheap foods ever, and there is pretty much no ingredient list – whole wheat flour, water, salt. Hardly a recipe, but I’m posting it because making it is a bit of an (easy) process.
I’m trying to think of what to compare them to – tortilla shells, perhaps, but lighter and with air pockets, sort of like a pita, but thinner. It does bear a slight resemblance to naan bread, though roti is simpler to make and is less dense.
I love roti on a plate of Indian food as a final touch for a simple and inexpensive supper. If you’re in the mood to go all out, make naan bread, but if you want something a little more everyday, roti is where it’s at.
How To Make Roti (Indian Flatbread)
Makes 6 roti
1 and 1/4 c. whole wheat flour
1/2 c. water
1/4 tsp. salt
1. Combine the flour, water and salt in a bowl and stir. Knead for a few minutes until it becomes more smooth, adding more flour if necessary. Roll into a ball and put back in the bowl, and cover with a tea towel for 30 minutes or so.
2. Heat a skillet over medium heat. If your skillet isn’t non-stick, you might want to add a little oil to the pan. Divide the ball of dough into 6, and roll out a piece thinly and about 6 inches:
Put it on the skillet and let it hang out until it starts to form bubbles, usually about a minute:
Flip and cook for another 30 seconds to 1 minute. Flip again and press down on the roti with a tea towel, and it should fill up with air! It’s kind of a magical experience, actually.
Now it’s done! You can put it aside on a plate, and give it a pat of margarine if you desire. Serve it up with lots of other Indian foodstuffs, like basmati rice and the aloo gobi from the previous post!
5 more days until I’m officially a nomad for nearly two months, and one last TCK performance coming up Saturday night at the Exchange! I’m secretly calling it my going away party. 🙂 And until next time, eat lots of amazing food!