Growing up, every Tuesday, it was my job to cook something Indian. And it had to be something I was taught on the weekend. My mum (bless) was worried that I would grow up not knowing how to cook any traditional Indian recipes. As a bratty, (my words) precocious, (her words) teenager, I hated it. In fact, most of the time I tried to sabotage my efforts so I’d never have to do it again!
Let’s just say that didn’t work. Fast forward ten years, and I have quite the repertoire of recipes under my belt, all thanks to my mum—but today—I’m showing y’all how to make a flaky Roti recipe I saw in Feast Magazine a while ago. Enjoy! MC
[the food]Flaky Roti Recipe [/the food]
1½ cups of Plain Flour
1 teaspoon of salt
Luke warm water
Melted butter, oil or ghee.
Flour for dusting bench top or board
Frying pan – on medium heat
Spatuala to flip your rotis
(Makes 4 rotis)
[the food] Flaky Roti Recipe: Making Your Roti Dough [/the food]
- Slowly add water to flour until it forms a ball.
- Knead for 2 minutes until the dough is elastic.
- Cover with cling wrap and rest for ½ hour.
[the food] Cooking your Roti[/the food]
- Lightly dust bench top or board with flour.
- Roll each ball with rolling pin into a circle and brush with butter or oil.
- Fold the circle in half and brush with butter or oil.
- Fold the half in to a ¼ and roll with rolling pin out into a triangle.
- Brush with butter or oil, get the triangle point and roll into a long log. Then roll into a snail ball.
- Roll with rolling pin into a circle.
- Pick up the circle and place in frying pan, when you see the botton side lightly browning flip over to the otherside.
- Brush the brown side with melted oil, wait for the other side to lightly brown and flip over again and brush with oil.
- Flip over again and ensure both sides are golden brown.
[the food] Flaky Roti[/the food]
IT’S ALL ABOUT THE DETAILS,
Art direction, styling and photography by MsCritique
Recipe Credit: Feast magazine