Author: admin
Date:2016-02-26 16:20
Views: 190

Prep Time: 15 minutesCook Time: 15-20 minutesMakes: 15Freezing: excellentAverage Rating1 2 3 4 5Be the first to rate this recipe
A ubiquitous staple in India. Making roti is an art and a science. Once you get the hang of it, you can make them in a jiffy.

2쩍 cups (625 mL) Golden Temple짰 Whole Wheat Atta Flour + extra for dusting
1 cup (250 mL) water

Slowly combine flour with water in a large mixing bowl. Knead for 8-10 minutes to form soft dough. Cover with damp cloth and set aside 5 minutes.
Place dough on lightly floured work station. Knead for 1-2 minutes to smooth dough. Divide dough into 15 parts.
Heat a heavy bottom tava, griddle or skillet on medium high temperature.
Dust rolling board lightly with flour. Use rolling pin to roll dough ball into thin circle about 3쩍 (8-9 cm) wide. Lightly dust dough while rolling to prevent sticking.
Place rolled dough on tava/hot skillet. Cook for about 15-18 seconds or until it starts to change color and small bubbles break the surface. Use tongs to flip. Cook other side for 12-15 seconds. Flip. Use muslin cloth to apply gentle pressure on the edges while moving roti in circular motion until it puffs, 12-15 seconds. Flip and repeat on other side, 5-8 minutes.
Remove from heat. Wrap rotis in a clean dry cloth. Place in a wide air tight container.
Serve with choice of curry, dry sabzi or dal.

Some cooks add a tablespoon or two of ghee or oil to dough while kneading for a slight variation. Also try brushing roti, when done, with ghee or butter for extra flavor!
짤/짰 Smucker Foods of Canada Corp. or its affiliates.

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