Roti (flat whole-wheat bread)
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Roti (flat whole-wheat bread)
Last updated 6/12/2012 1:20:56 AM. Recipe ID 52888. Report a problem with this recipe.
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      Title: Roti (flat whole-wheat bread)
 Categories: Breads, Digest, August
      Yield: 12 Servings
      2 c  Chappati Flour
      1 c  Whole-wheat flour mixed w/
      1 c  Cake flour
           Additional flour for
  Put the flour in a bowl.  Slowly add enough water so that you will be
  able to gather the flour together and make a soft dough. You may need
  about 2 1/2 tablespoons less than a cup of water. Knead the dough for
  7 to 8 minutes or until it is smooth.  Make a ball and put it inside
  a bowl. Cover the bowl with a damp dishcloth and set it aside for
  half an hour.
  If the dough looks very runny, flour your hands and knead for another
  few minutes.  Form twelve equal balls and dust each with a little
  flour. Keep them covered.
  Set a cast-iron griddle or skillet to heat over a medium-low flame.
  Allow at least 5 minutes for that. Keep about a cup of dusting flour
  near you. Remove a ball of dough and flatten it between the palms of
  your hands. Dust it on both sides with flour.  Roll it out, as thinly
  and evenly as you can, aiming for a 5 1/2 inch round. When the
  griddle is hot, slap the roti onto its heated surface.  Cook for
  about a minute or until soft bubbles begin to form.  Turn the roti
  over. Cook for half a minute on the second side.
  If you have a gas fire, light a second burner on a medium flame and
  put the roti directly on it.  Using tongs, rotate the roti so that
  all areas are exposed to the shooting flames. Take 5 seconds to do
  this. Turn the roti over and repeat for about 3 seconds. The roti
  should puff up. Put the roti on a plate and cover with a towel. Make
  all roti this way.
  If you have an electric stove, place the griddle and roti under a
  broiler for a few seconds, until the roti puffs up. Serve hot.
  From Madhur Jaffrey's World of the East Vegetarian Cooking.
  From: SUSAN WYLDER . Fatfree Digest [Volume 9
  Issue 49] Aug. 9, 1994. Formatted by Sue Smith, S.Smith34, using MMCONV

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Recipe ID 52888 (Apr 03, 2005)

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