By souha ammar
ROTIS / CHAPATIS
5 steps
Prep:25minCook:20min
“I tend not to salt my rotis as they are always going to be eaten with something savoury or sweet. Indian children are sometimes given a roti with jam or a fragrant mix of ghee and granulated sugar as a quick snack. They are often cooked fresh as the family is eating, and in this instance they do not need to be brushed with oil. But you can brush them with oil if you are making a batch in advance, to keep them soft”
Makes 10 rotis
Updated at: Thu, 17 Aug 2023 05:33:36 GMT
Nutrition balance score
Great
Glycemic Index
65
Moderate
Glycemic Load
15
Moderate
Nutrition per serving
Calories112.3 kcal (6%)
Total Fat1.9 g (3%)
Carbs23 g (9%)
Sugars0 g (0%)
Protein4 g (8%)
Sodium0 mg (0%)
Fiber4 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
“Place the flour in a bowl and, using your fingers, gradually mix in the tepid water until you have a pliable dough. Knead on a lightly floured surface for 5–8 minutes (the more you knead the dough, the softer the rotis), then leave the dough to rest for 10 minutes in the bowl under a clean, damp tea towel.
Step 2
2 Divide the dough into 10 equal-sized portions each the size of a small lime. Coat lightly with flour, shape into a ball in your palm and flatten slightly.
Step 3
3 Roll each ball out into a flat disc, 12cm in diameter, dusting the surface with flour as necessary.”
Step 4
“Heat a griddle pan or shallow frying pan over a high heat. Fry the discs one at a time on the griddle until the surface appears bubbly. Flip over and press the edges down with a clean cloth or spatula to cook evenly. As soon as the roti is opaque and flecked with brown spots, it is done. Make sure that the roti is cooked evenly all over.
Step 5
5 Remove and brush with oil, if using. Cook all the rotis in the same way.”
Notes
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