A Simple Roti Recipe
This Simple Roti Recipe requires just flour, oil, and salt, to make a basic Indian Flatbread. Additional seasonings may also be added for extra flavor
Accompaniment, Side Dish
plus extra for kneading and rolling
or as needed
dried Fenugreek leaf
Put the flour, salt, oil, and seasoning into the bowl of your food processor pulse until a granular, mealy texture is obtained.
Continue blending and add hot water a few tablespoons at a time until the dough begins to come together. As soon as it forms a solid ball, stop adding water and remove the dough.
Knead well, adding extra flour if necessary, and allow the dough ball to rest, covered, for at least thirty minutes.
When ready to cook, divide the dough into six portions and form these into balls.
Heat your griddle of a moderately high flame and roll the dough balls out into thin rounds.
Cook each round on the griddle, flipping over once the top surface starts to bubble, and then pressing down lightly with a spatula if the Roti ‘balloons’ excessively.
Continue to cook, allowing the surface to brown here and there, then remove the Roti to a dish and keep covered.
Serve immediately, or else wrap the stack of completed Roti in foil for later, lightly brushing the surface of each with a little butter, or ghee, if desired.
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