Roti (East Indian Flat Bread)

Roti - an East Indian flat bread

Ingredients:

• 2 cups all purpose flour

• 1 cup whole wheat flour

• 1/2 tsp salt

• 1/4 tsp baking powder

• 1/4 cup vegetable oil

• 1 1/2 cups lukewarm water

Place dry ingredient into a large mixing bowl and combine. Slowly add water until dough is formed. Place on a lightly floured surface and knead until smooth and elastic. About 8 to 10 minutes. (Just like you would do for bread dough.) Cover and let rest for 10 to 15 minutes.

Shape dough into a log (about 14" long) and cut or tear into 8 equal pieces. Roll each piece into a ball. Light dip one piece dough into flour and flatten. Using a rolling pin, roll dough into an 8" diameter about 2 to 3 mm thick. (A little thicker than a flour tortilla.) It doesn't have to perfectly shaped.

With your oil in a bowl, use a pastry brush lightly dip into bowl and brush over rolled out dough. Make a slit through the dough from center to circumference (Image 5). Next, pick one end of slit dough and start rolling it unto itself (Image 6) - you want to form a ball. Tuck both ends in and place on a floured surface. Do this with all eight pieces of dough. Cover and let rest for 10 to 15 minutes.

Heat a rimless pan (Tawa) on medium heat. Take one piece of dough, dip lightly into flour, flatten, and roll to an 8-inch diameter 2-3 mm thick. Dust lightly with flour if dough is too sticky. Place on heated pan. When little pockets start to appear, flip with a spatula and brush oil on the cooked side. Flip again and brush oil on the second side. Flip one last time and cook 30 seconds more. Remove from pan, place on a kitchen towel and clap between your hands for 3 or 4 times. Place on another towel flat or folded in half and cover as you continue cooking the rest of the roti.

Serve hot with any type of meat or vegetable curry or sauteed vegetables.

Serves 4 to 6.

Dough resting before final stage of cooking

Notes & Tips:

• I made this dough with both whole wheat and all purpose flour for additional fiber. It can certainly be made with only all-purpose flour.

• Sometimes I also add 1-2 tbsp of ground or whole flax or wheat brand.

• If dough it too soft it will be harder to roll. This recipe takes practice.

• Brush dough with as little oil as possible.

• If you have an electric stove, the pan sits very close to the heat and sometimes get to0 hot. Turn down the heat if this happens.

• My kids love to spread peanut butter on warm roti. They tend to save a part of theirs especially for this at the end of the meal.