Jul 14, 20222 min read

Roti’s & your Meat by Taste of Africa

ok so lets start with the step to tell you what is a Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trinidad and Tobago, Mauritius and Fiji. It is made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a doug . you can eat it with any type of meat its good and easy to make

INGREDIENTS

480 g flour

2 T self-raising flour

1 t salt

½ cup vegetable oil

1½ cups lukewarm water

2 T cornflour

125 g salted butter, at room temperature

COOKING INSTRUCTIONS

1. Sift the flour and salt together into a large, preferably glass, mixing bowl. 2. Add 1 T oil to the water, then mix into the dry ingredients. Mix using a spoon first. As soon as the mixture starts forming a ball, use your clean, floured hands to mix to a smooth, non-sticky consistency. Rather start with a sticky dough and add small amounts of extra flour as needed. It’s difficult to alter the texture of a dry, dense dough! I always keep a little water and extra flour next to me while making rotis. 3. Rest the dough for at least 20 minutes – smear the top with a tiny bit of oil, cover with a glass bowl and leave on the counter. 4. Knead the dough for at least 5 minutes until smooth and elastic. If it is not elastic, leave for another 5 minutes. 5. Divide the dough into roughly 8 to 10 balls, depending on the size you want. Smear with another drop of oil and rest again for 10 minutes, covered with clingwrap. 6. Roll each ball into a circle and smear with 1 T butter, sprinkle with a bit of oil, and dust with cornflour. 7. Roll each ball into a Swiss roll or sausage shape and twist into a roundish coil. Complete all the balls, then cover with clingwrap and chill for at least 15 minutes. 8. Roll each ball into a thin, circular shape and pan-fry in a non-stick pan over a medium to high heat until golden on both sides. Brush a mixture of oil and melted butter onto both sides as you fry, but use sparingly. Fluff up the rotis by clapping them between the palms of your hands to create flakiness.

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Roti’s & your Meat by Taste of Africa

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