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Print this Recipe    Roti 05

Authentic East Indian Roti

3 cups unbleached white flour
vegetable shortening
vegetable oil
2 tsp baking powder
pinch salt

Mix together flour, salt, and baking powder. Slowly add enough room
temperature water to form a soft but firm ball. Knead for just one
minute adding flour as needed to prevent sticking to fingers. Let
rest with a wet towel cover for 25 minutes. Divide into 3 inch
balls, shaping with floured hands and let rest again for twenty
minutes. Roll very thinly to form a flat circle. It should be about
nine to ten inches in diameter. Take about 2 teaspoons (less if
desired) of the vegetable shortening and spread it over the entire
circle of dough, sprinkle a light dusting of flour on top after
spreading shortening. Roll up the circle as you would a jelly roll
but make sure that it stays flat (ie. fold over about 3-4 times).
Fold again (loosely) in other direction so as to form something
that resembles a cinnamon roll, tuck end into center. Cover again
let rest twenty minutes. Again, roll out to create nine to ten inch
flat circles. Heat a properly sized griddle or flat pan on medium
to medium high heat. Oil pan with vegetable oil and bake one at a
time until each side puffs up, turning only once. (each side should
take about three minutes, some people like it to remain white (lower
heat and longer cooking time will achieve this). As you remove each
roti from heat clap lighty to activate its flaky characteristic
which is achieved by the second fold, vegetable shortening and
clapping. It is less chaotic to roll one as one is being baked.
You may use vegetable oil for all steps. (Only canola oil may be
substituted). Place on large platter or several plates, do not
stack until cool, will steam.


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