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Print this Recipe    Roti 03

Roti

3 cups chapatai flour
1 tablespoon oil
1 teaspoon salt
1 1/2 cups hot water
butter (optional)

Put all the ingredients in a mixing bowl and mix until soft. Knead
the dough at least 5-10 times and add flour if sticky or water if
hard. Divide the dough into 12-14 balls (depending on the size of
roti you want) , then roll out each one till it looks like a
tortilla.

Put frying pan on high heat and add the roti. Wait about 5 seconds,
then turn it, then put butter on the fried side, then after 10
seconds, turn it over again and put butter on the other side. Wait
at least 10 seconds and turn it back again. Make sure the roti is
slightly browned, not black.


I usually mix the flour and salt, make a well in the middle, then
add the water and oil. I don't know that it actually makes a
difference, that's just how I like to do it. Make sure the water
is hot, though! It makes a difference! And half a recipe is
usually more than enough to last me two or three days--lunches and
dinners. Or one dinner for two and maybe a lunch for me.

I skip the butter and use a non-stick frying pan to make my roti.
I only fry for about 10 seconds on each side. It's ready to turn
over when it doesn't look shiny or moist anymore (on the side that's
being fried). It does look a lot like a tortilla, and mine usually
have a few brown spots on each side. If you leave it too long,
it'll be too hard to roll up and will crack. It may puff a bit
when cooking. Just poke it down with your spatula.

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3 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
sick man, November 16, 2004 - 06:05 AM
Reviewer: Anonymous from huntington, ny
whether the water should be luke warm or hot is not clear in this.

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