Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make Roti?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make Roti?),it will help you,my kids.
Just had a Curried Vegetable Roti with hot sauce and would love a simple recipe for the bread part of it.
Answer:
Roti is type of bread made out of wheat dough,that is eaten with curries and vegetables .In India it is made on daily basis for meals. The easiest recipie for plain Roti or chapati( other name for Roti)
Ingredients
-2 cups of Wheat flour
-Water for making dough
-1/4 tsp salt
Mix flour and salt. Mix water little by little and keep kneading till the dough becomes firm enough to be rolled . Make small (ping pong size) balls and roll them with the rolling pin and make the round thin sheet like tortillas . Heat a thick base griddle (plain). and cook one side for few seconds. Flip the roti with the spatula and let it cook for about 40 to 50 seconds . Flip the last time and press very very lightly with spatula on the roti . It would puffl like a ball . Serve hot with curry or spicy vegetables or curried chicken .
You might have to practice few times before you get a perfect puffed roti .
1 lb. unbleached white flour (3 1/4 cups)
1 tsp. sea salt
1 Tbs. sugar
1 egg, beaten
1 Tbs. whole milk
3/4 - 1 cup water
About 1/2 cup peanut or other vegetable oil or ghee
1/4 cup butter
Curry sauce from a Muslim curry (for savory roti); or sweetened condensed milk and granulated sugar (for sweet roti); or curried meat stuffing for a mataba roti (see notes)
Sift the flour into a mixing bowl. Sprinkle in the salt and sugar and mix thoroughly. Make a well in the center and add the egg and milk. Fold them into the flour. Add water slowly while working the flour with your hand to form a sticky dough. Knead for 5 to 10 minutes until the dough is soft and elastic. Cover with a damp cloth and let rest for at least 30 minutes.
On a smooth, non-stick working surface (preferably stainless steel) form the dough into a log, then twist and break the dough off into small chunks, each about the size of a large lime (you should end up with 15 to 16 portions). Knead each chunk a few times and roll into a ball. Set aside. After all the dough pieces have been kneaded, dip a few of your fingertips in peanut oil and thoroughly oil the surface of each ball. Place the greased balls back in the bowl (it's okay to stack them), or on a tray, and cover with plastic wrap. Let rest for at least another 30 minutes.
Lightly grease the smooth working surface with a little oil. Place a dough ball on the greased working surface and press with the palm of your hand into a flat round. Dip a few of your fingertips in a little peanut oil and grease both sides of the round. Then pick up the dough round on the edge closest to you, such that your left hand is holding it with the thumb beneath the dough while the other fingers are on top, and your right hand is holding it with the thumb on top and the side of the index finger beneath. Flip the dough in a forward, circular, clockwise motion, slapping the far end onto the working surface and stretching the dough. Continue to flip with the same motion and finger positions several times, stretching the dough with each flip until it becomes almost see-through thin. After the dough is stretched as thinly as possible, lift it at one point with two fingers in such a way that it drapes down like a piece of cloth. Using a circular motion, spin the piece loosely into a snail-like round and set aside on a greased surface. Do likewise with all the pieces of dough.
Heat a griddle pan over high heat until it begins to smoke. Add about 1/4 inch of oil to the pan. Take a dough snail and press it with the palm of your hand into a flat round 4 to 6 inches across. Gently lift it from the working surface and drop it into the griddle. Brush a light coating of butter on the top side. Fry over low to medium heat until the bottom side is golden brown and crispy, then turn over and fry the second side, brushing a little butter on top. While frying the second side, press the bread down with the spatula from time to time so that its bumpy surface gets as evenly seared on the hot griddle's surface as possible.
Remove the crisped bread from the griddle onto a flat surface, lined with paper towels to absorb the excess grease. When it's cool enough to handle, fluff it by slapping it between your hands – i.e., with the bread lying flat on the surface, position the palms of your hands on opposite sides of it and move them towards each other as if you are clapping. Slap the bread this way 2 to 3 times, until it becomes flaky.
Do likewise with the rest of the dough pieces, making sure to add extra oil to the griddle so that the bread gets fried evenly. Also make sure the oil is hot enough to sizzle the dough when you first drop it into the griddle, but not too hot that it browns too quickly. Serve while still warm with a rich curry sauce or massaman curry.
The bread may also be served as a sweet snack or dessert. After fluffing, sprinkle with granulated sugar and dribble with sweetened condensed milk. Roll the roti up into a roll and roll it in a piece of paper, which helps absorb some of the grease.
Makes 15 to 16 rotis.
http://recipes.caribseek.com/trinidad_an...
ROTI
3 1/3 cup all purpose flour
2 tablespoons ghee, recipe follows, or vegetable oil
1 teaspoon baking powder
1 teaspoon salt
Water
Chickpea Filling, recipe follows
Sift flour, baking powder, and salt together in a large bowl. Add ghee and enough water until a nice soft dough forms; not too dry. Allow to rest for 10 minutes and cut dough into 8 or 10 parts and form balls. Again, let dough rest for 2 minutes.
Make a well in the center of a ball, put 3 to 4 teaspoons of filling in the whole, and pinch, closing the well. Repeat with rest of the balls. Tuck extra dough under, put on floured board, and roll out into 8 to 10-inch disks. Brush top with melted ghee or vegetable oil.
Heat a griddle to a medium heat and brush with ghee or vegetable oil. Cook dough on 1 side for about 2 minutes, brush top with ghee or vegetable oil and flip disk to cook the other side for about 1 minute. Serve warm.
Ghee:
1 pound unsalted butter, cut into chunks
Put butter in a heavy bottomed saucepan and into a preheated 300 degree F oven for 1 1/2 to 2 hours. Skim foam from top and pour the liquid into a glass jar, leaving behind any milk solids on the bottom of the pot. This is good for 6 months kept in the refrigerator.
Chickpea Filling:
1 1/2 tablespoons ghee or vegetable oil
3 garlic cloves, chopped
Pinch saffron
1 1/2 teaspoons cumin seeds, toasted and ground
2 cups chickpeas, cooked
1/2 cup water
Salt and freshly ground pepper
In a skillet over medium heat, melt ghee. Add garlic and saute 1 minute then add saffron, cumin and saute 1 minute more. Add chickpeas, water and a pinch of salt. Allow all to simmer until water has evaporated. Season with salt and pepper, to taste. Cool and puree in food processor.
i don't know but Roti is yummers.
Bread/Chapathi/Roti:
Ingredients
wheat flour - 2 cups
Warm milk - 1/2 cup(optional)
Plain flour - ? cup (to dust the chapatis)
Warm water - enough to make a soft dough
Method:
Mix the wheat flour and milk and make a soft and moist dough by slowly adding water(u don't want to get it too soft). Knead it till it looks smooth. Cove the dough and keep aside at least for 30 minutes.
Divide the dough in to 6-8 balls with the dough and dust them with the plain flour (to prevent sticking) and roll into thin flat tortilla like rounds using a rolling pin. ( keep applying plain flour in between to prevent it from sticking on to roller pin).
Heat a skillet and put the chapati and let it cook for a minute and the top looks dry then turn it over and cook on the other side till small bubbles appear and chapati starts to puff. Once cooked remove it from skillet aply some clarified butter on one side and store in a kitchen towel lined bread basket to keep them from drying.
You can use clean kitchen towel or flat ladle to press it gently while cooking the other side, if you like your chapaties puffed. (this might take a while to perfect the art of puffing the chapati.)
Serve the chappatis with any kind of gravy. You can also freeze them for later use.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you make Roti?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make Roti?),it will help you,my kids.
Just had a Curried Vegetable Roti with hot sauce and would love a simple recipe for the bread part of it.
Answer:
Roti is type of bread made out of wheat dough,that is eaten with curries and vegetables .In India it is made on daily basis for meals. The easiest recipie for plain Roti or chapati( other name for Roti)
Ingredients
-2 cups of Wheat flour
-Water for making dough
-1/4 tsp salt
Mix flour and salt. Mix water little by little and keep kneading till the dough becomes firm enough to be rolled . Make small (ping pong size) balls and roll them with the rolling pin and make the round thin sheet like tortillas . Heat a thick base griddle (plain). and cook one side for few seconds. Flip the roti with the spatula and let it cook for about 40 to 50 seconds . Flip the last time and press very very lightly with spatula on the roti . It would puffl like a ball . Serve hot with curry or spicy vegetables or curried chicken .
You might have to practice few times before you get a perfect puffed roti .
1 lb. unbleached white flour (3 1/4 cups)
1 tsp. sea salt
1 Tbs. sugar
1 egg, beaten
1 Tbs. whole milk
3/4 - 1 cup water
About 1/2 cup peanut or other vegetable oil or ghee
1/4 cup butter
Curry sauce from a Muslim curry (for savory roti); or sweetened condensed milk and granulated sugar (for sweet roti); or curried meat stuffing for a mataba roti (see notes)
Sift the flour into a mixing bowl. Sprinkle in the salt and sugar and mix thoroughly. Make a well in the center and add the egg and milk. Fold them into the flour. Add water slowly while working the flour with your hand to form a sticky dough. Knead for 5 to 10 minutes until the dough is soft and elastic. Cover with a damp cloth and let rest for at least 30 minutes.
On a smooth, non-stick working surface (preferably stainless steel) form the dough into a log, then twist and break the dough off into small chunks, each about the size of a large lime (you should end up with 15 to 16 portions). Knead each chunk a few times and roll into a ball. Set aside. After all the dough pieces have been kneaded, dip a few of your fingertips in peanut oil and thoroughly oil the surface of each ball. Place the greased balls back in the bowl (it's okay to stack them), or on a tray, and cover with plastic wrap. Let rest for at least another 30 minutes.
Lightly grease the smooth working surface with a little oil. Place a dough ball on the greased working surface and press with the palm of your hand into a flat round. Dip a few of your fingertips in a little peanut oil and grease both sides of the round. Then pick up the dough round on the edge closest to you, such that your left hand is holding it with the thumb beneath the dough while the other fingers are on top, and your right hand is holding it with the thumb on top and the side of the index finger beneath. Flip the dough in a forward, circular, clockwise motion, slapping the far end onto the working surface and stretching the dough. Continue to flip with the same motion and finger positions several times, stretching the dough with each flip until it becomes almost see-through thin. After the dough is stretched as thinly as possible, lift it at one point with two fingers in such a way that it drapes down like a piece of cloth. Using a circular motion, spin the piece loosely into a snail-like round and set aside on a greased surface. Do likewise with all the pieces of dough.
Heat a griddle pan over high heat until it begins to smoke. Add about 1/4 inch of oil to the pan. Take a dough snail and press it with the palm of your hand into a flat round 4 to 6 inches across. Gently lift it from the working surface and drop it into the griddle. Brush a light coating of butter on the top side. Fry over low to medium heat until the bottom side is golden brown and crispy, then turn over and fry the second side, brushing a little butter on top. While frying the second side, press the bread down with the spatula from time to time so that its bumpy surface gets as evenly seared on the hot griddle's surface as possible.
Remove the crisped bread from the griddle onto a flat surface, lined with paper towels to absorb the excess grease. When it's cool enough to handle, fluff it by slapping it between your hands – i.e., with the bread lying flat on the surface, position the palms of your hands on opposite sides of it and move them towards each other as if you are clapping. Slap the bread this way 2 to 3 times, until it becomes flaky.
Do likewise with the rest of the dough pieces, making sure to add extra oil to the griddle so that the bread gets fried evenly. Also make sure the oil is hot enough to sizzle the dough when you first drop it into the griddle, but not too hot that it browns too quickly. Serve while still warm with a rich curry sauce or massaman curry.
The bread may also be served as a sweet snack or dessert. After fluffing, sprinkle with granulated sugar and dribble with sweetened condensed milk. Roll the roti up into a roll and roll it in a piece of paper, which helps absorb some of the grease.
Makes 15 to 16 rotis.
http://recipes.caribseek.com/trinidad_an...
ROTI
3 1/3 cup all purpose flour
2 tablespoons ghee, recipe follows, or vegetable oil
1 teaspoon baking powder
1 teaspoon salt
Water
Chickpea Filling, recipe follows
Sift flour, baking powder, and salt together in a large bowl. Add ghee and enough water until a nice soft dough forms; not too dry. Allow to rest for 10 minutes and cut dough into 8 or 10 parts and form balls. Again, let dough rest for 2 minutes.
Make a well in the center of a ball, put 3 to 4 teaspoons of filling in the whole, and pinch, closing the well. Repeat with rest of the balls. Tuck extra dough under, put on floured board, and roll out into 8 to 10-inch disks. Brush top with melted ghee or vegetable oil.
Heat a griddle to a medium heat and brush with ghee or vegetable oil. Cook dough on 1 side for about 2 minutes, brush top with ghee or vegetable oil and flip disk to cook the other side for about 1 minute. Serve warm.
Ghee:
1 pound unsalted butter, cut into chunks
Put butter in a heavy bottomed saucepan and into a preheated 300 degree F oven for 1 1/2 to 2 hours. Skim foam from top and pour the liquid into a glass jar, leaving behind any milk solids on the bottom of the pot. This is good for 6 months kept in the refrigerator.
Chickpea Filling:
1 1/2 tablespoons ghee or vegetable oil
3 garlic cloves, chopped
Pinch saffron
1 1/2 teaspoons cumin seeds, toasted and ground
2 cups chickpeas, cooked
1/2 cup water
Salt and freshly ground pepper
In a skillet over medium heat, melt ghee. Add garlic and saute 1 minute then add saffron, cumin and saute 1 minute more. Add chickpeas, water and a pinch of salt. Allow all to simmer until water has evaporated. Season with salt and pepper, to taste. Cool and puree in food processor.
i don't know but Roti is yummers.
Bread/Chapathi/Roti:
Ingredients
wheat flour - 2 cups
Warm milk - 1/2 cup(optional)
Plain flour - ? cup (to dust the chapatis)
Warm water - enough to make a soft dough
Method:
Mix the wheat flour and milk and make a soft and moist dough by slowly adding water(u don't want to get it too soft). Knead it till it looks smooth. Cove the dough and keep aside at least for 30 minutes.
Divide the dough in to 6-8 balls with the dough and dust them with the plain flour (to prevent sticking) and roll into thin flat tortilla like rounds using a rolling pin. ( keep applying plain flour in between to prevent it from sticking on to roller pin).
Heat a skillet and put the chapati and let it cook for a minute and the top looks dry then turn it over and cook on the other side till small bubbles appear and chapati starts to puff. Once cooked remove it from skillet aply some clarified butter on one side and store in a kitchen towel lined bread basket to keep them from drying.
You can use clean kitchen towel or flat ladle to press it gently while cooking the other side, if you like your chapaties puffed. (this might take a while to perfect the art of puffing the chapati.)
Serve the chappatis with any kind of gravy. You can also freeze them for later use.
correctness,It's Non-profit and only for informational purposes.
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