Nuran's Recipes · Curries + Sides
Roti
Recipe for Roti
3 cups of plain flour
½ cup wholemeal plain flour
1 and ½ tablespoon of olive oil
½ cup of boiling water
Extra oil or melted margarine
Cold water
Mix the flours in a bowl, add olive oil and hot water
Mix with a knife and add enough cold water to make a very dry dough
With your hand knead the dough with you knuckle dipped in cold water and then on dough. Repeat this till all the flour is combined.
Then dip your knuckles in more oil or melted margarine and knead the dough till it is non sticky, turning it around.
Leave this covered for a while or in fridge for half an hour
[you can prepare this in the morning or night before and leave covered in the fridge]
Then tip the dough out on a large floured board, knead with some extra flour till nice and smooth
Then roll out to a c.m. thick. Fairly large,
Brush with melted margarine and starting from the top roll the dough in a swiss roll.
Cut into 1 inch thick medallion
Roll each individual into a long sausage. Then wind it into a round burger like. Roll it in flour and with a rolling pin roll out into a thin pastry, the same size as a bread and butter plate.
You can make every medallion into a burger before you start cooking the roti as the roti cooks quite quickly and you won’t have enough time
In the mean time have about 2 tablespoon of melted margarine and heat on a moderate heat a cast iron fry pan or a round cast iron piece specially made for roti
When the plate is hot, place the roti on it and let it cook till it starts to change colour or slightly darken. Turn the roti over and brush the partly cooked side with melted margarine. Turn over and do the same with the other side. Now you should need to turn it over once or twice more and the roti should be cooked. If not then the heat is too low. If it smokes and burns then the heat is too high. It is a good idea if you are a novice to cook a couple extra roti to try the heat out in the beginning.
Do the same till all the medallions are made.
N.b. you will need extra plain flour, about ½ cup to toss the dough in while you are rolling the roti out. The roti shouldn’t be too thick or too thin. About the same thickness as rolled pastry.