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Roti/Flatbread
Serves: 3-4
INGREDIENTS:
2 cups whole-wheat flour
½ teaspoon salt (optional)
4 teaspoons oil
¾ cup warm water
all-purpose flour, for rolling and dusting
METHOD:
Mix flour and salt in a large mixing bowl
Add oil and mix until there are no lumps
Add warm water a little at a time to form a medium-soft
dough ball
Do not overwork the dough
Add a few drops of oil and coat the dough ball
Cover and let it rest for 15 minutes
Heat a tawa or pan on medium heat
Knead the dough once and divide into golf ball-size balls
Dip one ball into the all-purpose flour to coat, and roll it out
into a thin disc (roti)
Keep dipping the roti into the dry flour to prevent it from
sticking to the rolling surface
Shake or rub off excess flour from the roti and place it into
the hot pan
Flip to the other side once you see bubbles appear on the
surface. Allow it to cook for 10-15 seconds
Increase the stove heat to high, gently pick the roti up with
tongs, take the pan off the flame, flip the roti over and place
onto an open flame
The roti should balloon up. Flip it over and cook on the other
side
Place the cooked roti in an insulated container and smear it
with ghee or clarified butter
Repeat the process for the remaining dough
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jain cuisine 70