Round Flatbread Roti

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Round Flatbread Roti

Roti shape

The circular shape of the roti ensures that the water molecules get heated equally throughout the surface area of the roti. This has three advantages. The roti inflates evenly throughout i.e. without burning one side, while the other side remains deflated. The roti looks amazing.

Roti Flatbread

Roti is a round flatbread native to the Indian subcontinent made from stoneground wholemeal flour, traditionally known as atta, and water that is combined into a dough. Roti is consumed in many countries worldwide. Its defining characteristic is that it is unleavened.

Created by: Indus Valley Civilization
Type of dish: Flatbread
Alternative names: Ruti
Main ingredients: Flour, Atta flour
Place of origin: India, Indian subcontinent
 
The roti wrap is the commercialization of roti and curry together as a fast-food or street-food item in the Caribbean. This wrap form of roti originated in southern Trinidad. It was first created in the mid-1940s by Sackina Karamath, who later founded Hummingbird Roti Shop in San Fernando, Trinidad, and Tobago.
 
 
Yield: 6-8

Round Flatbread Roti

Traditional Roti or Atta

In simple words, roti is a flatbread made with wholemeal wheat flour. It is known as “atta” in hindi. Atta is also used to make other bread, like paratha and puris in India on a daily basis. Roti is the simplest bread that is made every day in Indian households.

Prep Time 15 minutes
Cook Time 20 minutes
Kneading 5 minutes
Total Time 40 minutes

Ingredients

  • 3 cups flour
  • Pinch salt
  • 2 tablespoons soft butter, not melted
  • Boiling water

Instructions

    1. Sift flour into a bowl
    2. Add salt
    3. Rub in butter into the flour
    4. Gradually pour boiling water into the flour
    5. Use about 3/4 cup at first, then mix lightly using a wooden spoon, be careful not to get burnt.
    6. Then add little more water
    7. Make into a soft dough
    8. Knead for about 5 minutes
    9. Break off pieces, little bigger than a golf ball size
    10. Roll into balls
    11. Roll out into roti shape
    12. Place a non-stick pan or Thawa on the stovetop on medium heat
    13. Cook for 1 minute, then turn over, cook for another minute
    14. Then turn, place half tsp melted butter and gently smear all over the roti, then turn again
    15. Butter, then remove from stove
    16. Wipe out the pan with a tissue before cooking the next roti

Notes

Prepared, tried and tested by Jennifer Govender Bisnath


Did you try this recipe? How did it go and what do you
think?



Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 261Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 10mgSodium 55mgCarbohydrates 48gFiber 2gSugar 0gProtein 7g

Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.

 

Similar Recipes

Need more Roti recipes? Please check out my Pure Steak Mince Curry with Peas and Roti 

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