Roti is an indispensable part of our Indian diet and grabs the limelight of Indian culinary art. I think its important to describe the recipe down to a T. Let’s get started on the ingredients. Roti is a very simple dish but the trick to making a perfect roti is in the technique. It is principally made up of three ingredients, which is wheat flour, salt and water. In some parts of India, milk or oil is used to make them more soft. Although, we’re not completely sure if its an old wives’ tale.
Pillsbury flour is a well known brand that is reputed for its top grade quality. Also, Aashirward is another leading brand of wheat flour. Traditionally made of wheat flour, rotis can also be substituted with other ingredients like corn flour or refined flour like in the case of tortillas. Infact, it is very similar to this South American gourmet speciality.
Firstly, you have to start by adding about two cups of flour in a bowl. Add a teaspoon of salt and stir it well. Then you keep adding water gradually but bear in mind that the water must be added bit by bit. Once, the dough begins to form, that’s your cue to stop adding water. When the dough is fully formed, it is crucial to keep kneading for atleast ten minutes. The more you knead, the softer the dough which results in incredibly fluffy rotis. If you touch the dough, it should leave an imprint of your finger. That’s when you know your dough is ready.
After this, its necessary to leave the dough to rest for a good 15-20 minutes. This will ensure that the gluten is released and makes them more bendy.
Rotimatic has its own features in the process of making soft rotis. This can be easily achieved by adding luke warm water in the water compartment.
If the dough gets too sticky, then it can be compensated by adding more flour. If it becomes too hard, then add some water and knead until it reaches the desired result.
The items you need in the making of roti:
- A rolling pin
- Flat skillet or a tawa
- Marble base
After the dough has been put to rest, separate the dough into small balls. You want to prep your working station now by keeping aside a small amount of flour on the side which will be used for dusting the dough. Also, keep a jar of ghee or oil for frying your rotis.
The balls are then flattened by pressing them against your hands which is then flattened with the help of a rolling pin. Before rolling them, it is imperative to dust them for better handling. When you’re rolling them, see to it that you’re applying equal pressure on all sides. The roti is then fried on the pan for a few seconds on both sides before transferring them directly onto the fire until it rises in size and puffs up.
Rotimatic reviews online promises to deliver first-hand rotis by taking out the manual labor involved.