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1. wheat flour
2. water
3. butter or ghee for applying on top of cooked roti.
METHOD:
Knead the dough as you knead for ordinary Roti, don't add ghee or butter or salt in it.
Before making the dough ball put the griddle on stove to let it get hot make a round dough ball and join all the edges in the center to form a perfect ball, if this dough ball will be round the Roti will be rolled in a perfect round shape as well. roll the dough ball by sprinkling a little dry flour on the rolling surface.
The griddle should be a heavy one and hot but not smoky when Roti is placed on it.
When 50% of the color changes then flip the roTi and cook from side 2, keep rotating the RoTi on the griddle so that it doesn't keep cooking at same point and get burnt, keep cooking the side 2.
When the brown spots start appearing on side 2 of the RoTi then remove from griddle and cook this side2 on the direct flame, When side2 is totally cooked on direct flame then flip and cook side 1 on direct flame It will swell up which will show its cooked, put in the serving plate and apply butter or ghee on hot roTi.
It is best served with butternut or pumpkin curry.
IMPORTANT NOTES:
1. Don't flip the roTi with hands on the flame, and don't handle with hands when its puffed up, use a pair of tongs, because hot steam if released from puffed roTi can cause severe burns.