ROTI SHOP RECIPES

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ROTI RECIPE - NYT COOKING



Roti Recipe - NYT Cooking image

Roti is a basic, everyday bread, but making it takes a lot of skill. The dough is kneaded with just enough water to bring it together and keep it soft and pliable. And though it’s not yeasted, a ball of well-mixed and -rested dough will be supple and almost spongy, as if it were. Cooks who are used to making roti at home can roll out thin, round disks that puff up as if by magic. But the real magic of roti is how a few of them can turn anything — a little kheema, or a few spoonfuls of aloo masala — into a satisfying meal.

Provided by Tejal Rao

Total Time 30 minutes

Yield 12 roti

Number Of Ingredients 4

2 cups/240 grams atta (Indian whole-wheat flour), plus more for dusting (see Note)
2 teaspoons neutral oil, such as grapeseed or canola
1/2 teaspoon kosher salt
Ghee (optional)

Steps:

  • In a large bowl, mix the flour, oil and salt with 3/4 cup lukewarm water. Knead directly in the bowl until smooth, about 5 minutes. If the dough starts to feel dry, add more water as needed, 1/2 tablespoon at a time. Divide the dough into 12 even balls, placing each ball back in the bowl. Cover the bowl loosely with plastic wrap. Let rest in a warm place for at least 30 minutes or up to 1 hour. The dough should be soft and spongy.
  • Lightly dust your work surface with flour and pat a ball into a thick disk. Use a rolling pin to evenly roll it into a thin, 5-inch-wide disk, flipping and flouring as needed.
  • Heat a large cast-iron skillet over medium-high. Put the disk in the hot pan. When bubbles start to form and the roti starts to turn white, about 30 seconds, flip it over to cook the other side. It should be puffy in places and freckled brown. If you want to fully puff the roti, use tongs to gently place it directly on a low gas flame for about 2 to 3 seconds, then quickly remove it. Use the back of a spoon to lightly coat one side of the roti with ghee, if you like, or leave plain, then tuck into a clean dishcloth to keep warm. Repeat with the remaining dough.

TRINIDADIAN ROTI RECIPE BY TASTY - FOOD VIDEOS AND RECIPES



Trinidadian Roti Recipe by Tasty - Food videos and recipes image

Here's what you need: flour, baking soda, salt, water, ghee, oil

Provided by Pierce Abernathy

Yield 10 servings

Number Of Ingredients 6

8 cups flour
8 teaspoons baking soda
1 teaspoon salt
4 cups water
¾ cup ghee, clarified butter or butter of choice
oil, for frying

Steps:

  • In a large bowl, combine the flour, baking soda, and salt, and mix until fully incorporated.
  • Slowly add the water until the mixture forms a dough.
  • Divide the dough into roughly 12 loyas (balls), cover with a dish towel, and let rest for about 30 minutes.
  • Sprinkle each ball with flour and flatten or roll out into a circle roughly 5 inches (12-cm) in diameter.
  • Spread ghee on each round and make a cut from the center out to the edge, then roll to make a cone.
  • Press the peak and flatten the center of the cone. Let rest for another 30 minutes.
  • On a floured surface, roll each ball into a circle roughly 8 inches (20-cm) in diameter.
  • Heat a tawah or flat frying pan over medium-high heat. Coat with oil and place a round of dough on the pan.
  • Cook the dough until light brown, watching carefully, about 5 minutes. Then flip and cook on the other side, about 3-4 minutes more. Repeat with the remaining dough rounds.
  • Break up the cooked roti with your hands or serve whole.
  • Serve the fried roti with the fillings.
  • Enjoy!

Nutrition Facts : Calories 622 calories, CarbohydrateContent 86 grams, FatContent 24 grams, FiberContent 3 grams, ProteinContent 11 grams, SugarContent 0 grams

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