Roti or Indian Bread is a flat bread made of whole wheat flour.It is a staple food in most of the North Indian States.I wasn't a big Roti lover till i got married.Anand(H) is a big fan of Roti n Dal.I cannot forget the first time i saw him eat Roti with Dal,which tasted so bland to me.Those are moments when you realize people have so different tastes in life yet can live together under the same roof.So i buckled myself up to make Rotis every day for dinner to impress him:-).Except for the strange shapes of different countries, my Rotis were soft and good to eat.I used to take pride when H relishes every bite of it(but should mention,he still relishes anything and everything i cook…..he is sweet that way).Because he thought they were my first attempts.But then he dint know i already have experience in making,not-so-perfect but good Rotis.
When i was in Hyderabad for my Masters Degree’s Project work for a year with my room-mates,we took turns to cook dinner every night.When i had my turn for the first time, i still don't understand why, but i made Rotis with Chole Masala without knowing how to make them.My roomies look at me as someone who excels in almost everything and obviously i dint want to lose that:-).We dint have a recipe book or internet at our place…..so it turned out to be a real life experience which i will never forget.I added a little warm milk and a spoon of ghee thinking it might enhance the taste(which eventually did).I forgot adding salt and did a trick of mixing salt in a spoon of water later and mixing in with the dough to only find it watery.So i had to pile up more flour to compensate the water.And to my surprise….it turned out to be the best Rotis that we ran out of them.You should had looked at how relieved i was that day.It was like appearing for an important exam and i had score it.So later on, everytime when it was my turn i was asked to make rotis…..hehehe.End of the day,It is all about confidently taking up a challenge and most importantly listening to your instincts:-).
While i was working in Chennai,i learnt to make the perfect round rotis from my friend Jyothi,who is an awesome cook and a wonderful person at heart.We were flatmates and still good friends.She taught me the most simplest and the most effective way using the rim of a tiffin box to cut round rotis from already laid flat dough:-).But Jo,i now make round rotis,if not like you,but atleast something near round by rolling the dough:-).
Tips:
#You can cook the rotis without oil and make them into phulkas if u have a gas burner.
Once air bubbles start appearing on one side pick the roti with a tong and place it directly on a gas burner set on low flame,the raw side on top of the burner.Once it puffs,flip.And take it out.They are much fluffier than rotis.(you have to be really quick to not let let the flames burn the phulka)
When i was in Hyderabad for my Masters Degree’s Project work for a year with my room-mates,we took turns to cook dinner every night.When i had my turn for the first time, i still don't understand why, but i made Rotis with Chole Masala without knowing how to make them.My roomies look at me as someone who excels in almost everything and obviously i dint want to lose that:-).We dint have a recipe book or internet at our place…..so it turned out to be a real life experience which i will never forget.I added a little warm milk and a spoon of ghee thinking it might enhance the taste(which eventually did).I forgot adding salt and did a trick of mixing salt in a spoon of water later and mixing in with the dough to only find it watery.So i had to pile up more flour to compensate the water.And to my surprise….it turned out to be the best Rotis that we ran out of them.You should had looked at how relieved i was that day.It was like appearing for an important exam and i had score it.So later on, everytime when it was my turn i was asked to make rotis…..hehehe.End of the day,It is all about confidently taking up a challenge and most importantly listening to your instincts:-).
While i was working in Chennai,i learnt to make the perfect round rotis from my friend Jyothi,who is an awesome cook and a wonderful person at heart.We were flatmates and still good friends.She taught me the most simplest and the most effective way using the rim of a tiffin box to cut round rotis from already laid flat dough:-).But Jo,i now make round rotis,if not like you,but atleast something near round by rolling the dough:-).
Ingredients:
Wheat flour – 5 cups ( makes around 10 normal sized rotis)
Salt – as required
Water – as required(probably 3/4 of a cup)
Cooking oil – 2 tbsp
Warm milk – 2 tsp(optional…i dint use it now)
Ghee – 1 tsp(optional)
Preparation:
1.Mix flour with salt ,warm milk,ghee and a 1 tbsp of cooking oil
2.Add a handful of water and start kneading the dough.As you finish if you feel the dough needs more water dont hesitate to add more at every stage.The mix might look a little watery at first,but the more you knead it will turn out to be good.
3.Add the remaining 1tbsp of cooking oil when you feel the dough is quiet sticky and knead again.The more you knead,the softer your Rotis will turn out to be.
4.After a while,you will notice no dough sticking to your hand and the sides of the vessel.That is when you are done.I throw the dough into the vessel taking the dough in my hand a few centimetres high from the vessel (just like bouncing a basket ball on the ground :-)).Saves lot of energy while kneading:-).
5.The right consistency of dough that yields soft Rotis should be not be too tight when you poke it with your finger.Your finger should easily get through.
6.Take a bit sized dough in your hand and roll it between your palms into a ball.
7.Using your palm press the ball of dough a little flat
8.Dust both sides of the dough using flour just to make sure the dough doesn't stick to the rolling pin while rolling it out and thus gives a smooth roll.
9.Start rolling from the centre and start giving slight pressure towards the outside on the sides.Keep rolling to smooth out the dough and make it flat.The round shape comes in a few trials and practices.Do not give up..some day you will get it:-).
10.On a hot Tawa,place the flattened dough and wait for few air bubbles to appear on the upper surface.Once you notice then,coat a little oil across the Roti and flip the side.
11.Again apply a light coat of oil on this side and you will find the roti puffing up.As soon as you spot few golden brown dots on each side,you can take it out of the pan.
Serve rotis with any side dish.They even go well with some curd,pickle and green salad.
We had them with Keema Mattar :-)
Tips:
#You can cook the rotis without oil and make them into phulkas if u have a gas burner.
Once air bubbles start appearing on one side pick the roti with a tong and place it directly on a gas burner set on low flame,the raw side on top of the burner.Once it puffs,flip.And take it out.They are much fluffier than rotis.(you have to be really quick to not let let the flames burn the phulka)
Happy Roti-ing ;-)!
Guten Appetit!
