* Exported from MasterCook *
Rockin' Roti
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups spelt flour -- or whole wheat flour
1/4 teaspoon sea salt
1/2 cup water
To oil the griddle: -- Sesame oil, or safflower oil
Mix 1 1/2 cups of the flour and the salt together in a bowl with your
hands. Add the water slowly, pulling all of the flour into it until you
have a soft, moist dough. Knead it for 2 minutes. Divide the dough into
four pieces and roll those pieces between your palms to form balls.
Lightly oil a bowl or plate to place the dough balls on. Let them sit for
10 to 15 minutes.
Place the remaining 1 cup of flour on a plate. Apply a very light coat of
oil to the dough balls as well as to a rolling pin. Dip one ball into the
flour, making sure that the entire ball is covered. Lay it on a clean, dry
surface or cutting board and roll it into a circle about 5 to 6-inches in
diameter (about 1/8 inch in thickness). You will most likely want to dip
it back into the flour (on both sides) once or twice while you are rolling
it out.
Heat an iron (or- skillet and lightly coat it with oil. Place the freshly
rolled roti onto it, making sure it lays flat. Within seconds the color
will start to change and bubbles will appear. Give it about 25 seconds
before nipping. Repeat on the other side.
Flip the roti over one more time and press down on it with a flat spatula.
Keep moving the roti around and gently press down any air holes that puff
up. After you've covered the whole roti a couple of times, flip it over
and repeat the process. This time the roti will puff up even more. After
you've finished the second side, either serve the roti piping hot with
some vegan butter or place it on a plate and cover with a dry towel while
you move on to the remaining rotis.
Makes 4 rotis
If you started making roti at a very young age like girls in India have
for centuries, you'd be cranking out perfectly round, moist, and thin
rotis by adolescence. Well, there is no time like the present. Using a
rolling pin and keeping the dough from sticking to it are the two major
hiccups along the road to perfect rotis. But just like that little engine
that could, if you persevere, you will find that practice really does make
perfect. We believe in you! And the reward is homemade bread, hot off the
skillet. You just need to be willing to sacrifice the first few attempts.
Then you're in the clear.
Tips for Perfecting Rotis:
1. The wetter the dough, the moister the end result. Using your hands for
the mixing helps you remember what the perfect consistency feels like.
2. Don't overthink the rolling out process. It doesn't take much rolling
and the more flour you use, the drier the end result and the less the roti
will puff up when you heat it. Push down firmly on the rolling pin, roll a
few times in one direction, dip both sides in the flour, and roll a few
times in the opposite direction. With time, your natural hand-eye
coordination will lead you in the direction of rounder roti.
3. Use the oil sparingly. This recipe shouldn't use very much oil at all.
Coating the dough, rolling pin, and skillet very lightly helps prevent the
dough from sticking.
4. Before cooking the roti, make sure the pan is hot by sprinkling it
with a couple drops of water; the water- sizzle. Dry the pan with a paper
towel before laying down the roti.
5. An alternative cooking method to make the roti puff up involves
holding the roti with tongs over an open flame rather than the second
round of cooking where you flatten the air out with the spatula: hold the
roti over the flame and move it around to cover the entire surface of both
sides. The rot] will puff up into the shape of a UFO.
6. For time's sake, start heating up the pan before you start rolling the
dough. Have your rolling station right next to your stove and roll the
next roti while the first one is on its first round of cooking.
Variations:
Add 1 teaspoon of ground cumin or coriander to the flour before adding the
water. You may wish to toast the spices.
Add 2 to 3 tablespoons of diced green onion, chives, or cilantro to the
flour before adding the water.
Cuisine:
"Indian"
Source:
"The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi):
"Sept 2013"
Yield:
"4 flatbreads"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 254 Calories; 1g Fat (4.6% calories
from fat); 10g Protein; 54g Carbohydrate; 9g Dietary Fiber; 0mg
Cholesterol; 122mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Fat.
Nutr. Assoc. : 26182 0 0 0
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