Does anybody know any good roti recipies?!
1 1/2 cups whole wheat flour
1/2 cup rice flour
2 tablespoons ghee (clarified butter) or oil
1 teaspoon salt
1 teaspoon cumin seeds dry roasted and ground
3 each green chili peppers sliced
3 tablespoons cashew nuts broken, ground coarsely
3 tablespoons cilantro fresh, finely chopped
6 each saffron threads soaked in
2 tablespoons milk warm
1 x water for kneading
1 x ghee (clarified butter) or oil, for frying
Directions
Sift together whole wheat flour, rice flour and salt in bowl.
Rub in 2 tbsp of ghee or oil.
Add rest of ingredients except oil (for frying).
Gently add water to make a soft dough.
Knead well until no longer sticky.
Shape dough into 8 small balls.
On a floured surface, roll out each ball into a 6" (15 cm) round.
Heat a griddle. Place the round dough in it and dry roast.
When little brown speaks appear on the underside, turn the roti over.
Smear a little ghee or oil over the surface and drizzle 1 tsp ghee or oil around the roti.
Cook until both sides are golden brown. Repeat with the remaining dough.
Answers: the link below has many different ones here is just one from there
1 1/2 cups whole wheat flour
1/2 cup rice flour
2 tablespoons ghee (clarified butter) or oil
1 teaspoon salt
1 teaspoon cumin seeds dry roasted and ground
3 each green chili peppers sliced
3 tablespoons cashew nuts broken, ground coarsely
3 tablespoons cilantro fresh, finely chopped
6 each saffron threads soaked in
2 tablespoons milk warm
1 x water for kneading
1 x ghee (clarified butter) or oil, for frying
Directions
Sift together whole wheat flour, rice flour and salt in bowl.
Rub in 2 tbsp of ghee or oil.
Add rest of ingredients except oil (for frying).
Gently add water to make a soft dough.
Knead well until no longer sticky.
Shape dough into 8 small balls.
On a floured surface, roll out each ball into a 6" (15 cm) round.
Heat a griddle. Place the round dough in it and dry roast.
When little brown speaks appear on the underside, turn the roti over.
Smear a little ghee or oil over the surface and drizzle 1 tsp ghee or oil around the roti.
Cook until both sides are golden brown. Repeat with the remaining dough.
Basic Roti? here is one:
1/3 cups flour
1 teaspoon baking powder
1 teaspoon kosher salt
2 tablespoons vegetable oil
1/2 cup water
Sift flour, baking powder, and salt in a large bowl. Add oil and enough water until a dough forms, not too dry. Allow the dough to rest for 30 minutes, cut dough into 8 equal pieces, and form balls. Allow dough to rest for 2 minutes. Roll dough out on floured board until it measures 6 to 8-inch disks.
Heat a griddle over medium heat, when hot brush the griddle with oil. Brush the roti disks with oil on both sides, place on cast-iron hot griddle, and cook until top starts to blister. Flip roti and cook for 1 minute more. Serve warm.
Tandoori Roti
Ingredients:
Wheat flour 2 cups
Plain Flour 1/2 cup
Baking powder 2 tsp.
Plain Yogurt 1/2 cup
Milk 1/2 cup
Clarified Butter or Ghee 2 tbsp
Salt to taste
Method:
Sieve wheat flour, Plain flour and baking powder together.
Add salt, yogurt, milk and mix well. Add water a little at a time. Knead the dough until it turns very smooth. Cover and keep aside for an hour. Divide into large balls of equal portions. Apply some flour and roll into thick oblong/circular shape. Place on a greased baking tray and cook for 5 to 6 minutes in a preheated oven at 190oC. Before serving apply Ghee or clarified butter on both sides of the roti. Serve hot with Curries.
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KHEEMA ROTI
Ingredients:
For The Roti:
Refined Flour 1 cup
Salt to taste
Oil 1 tbsp.
Baking Powder 1/8 tsp
Egg 1
For Filling:
Oil 1 tbsp
Medium sized Onion 1
Minced Chicken 1 cup
Chopped Green chillies 2
Salt to taste
Garam masala powder 1/4 tsp
Chopped Coriander leaves 1 tbsp
Eggs 8
Oil for frying
Method:
Add salt, oil, baking powder and egg to the refined flour and mix well using palm of your hands, Make a soft dough by adding little water at a time and kneading it well.
Divide the mixture into six equal portions and roll into round balls. Cover them with a damp kitchen towel.
Heat oil in a pan, add onion and saute till golden brown in color. Add mutton mince, green chillies and salt and cook on medium heat till the mince is cooked and completely dry. Keep stirring to get it evenly cooked and prevent it from burning. Add garam masala powder and coriander leaves and mix well.
Beat the eggs well.
Roll out each ball of the dough into a thin square chapatti.
Heat a flat non-stick pan and place the chapatti on it, after it is cooked on one side Place some mince masala in the center and pour two tablespoons of beaten egg over. Fold in the sides to make a square packet.
Pour some more beaten egg over and drizzle oil. Slowly turn over and pour a little more of the beaten egg so that the dough-mince packet is covered with egg on all sides.
Gently fry on low heat till all the sides are golden and crisp.
Serve hot with chutney.
For me the roti skin is the minor issue, when it comes to filling, I am a goat fan, chicken both bone in and boneless, beef, mutton, potato and chickpeas, shrimp or other veg based ones are nice.
My first experience in Toronto ON Canada in the 1980's I made the mistake of having the gentleman load it up with hot sauce, did not get the clue until I had bit into it and only had a couple of bottles of Jamaican Ginger beer to use when the fire got to me, just make sure the filling has flavour, and for me I just use a large flour tortilla as the roti skin, either plain or W Wheat.