ROCKIN’ ROTI If you started making roti at a very young age like girls in India have for centuries, you’d be cranking out perfectly round, moist, and thin rotis by adolescence. Well, there is no time like the present. Using a rolling pin and keeping the dough from sticking to it are the two major hiccups along the road to perfect rotis. But just like that little engine that could, if you persevere, you will find that practice really does make perfect. We believe in you! And the reward is homemade bread, hot off the skillet. You just need to be will- ing to sacrifice the first few attempts. Then you’re in the clear. 2½ cups spelt flour or whole wheat flour ¼ teaspoon sea salt ½ cup water Sesame or safflower oil 1. Mix 1½ cups of the flour and the salt together in a bowl with your hands. Add the water slowly, pulling all of the flour into it until you have a soft, moist dough. Knead it for 2 minutes. Divide the dough into four pieces and roll those pieces between your palms to form balls. Lightly oil a bowl or plate to place the dough balls on. Let them sit for 10 to 15 minutes. 2. Place the remaining 1 cup of flour on a plate. Apply a very light coat of oil to the dough balls as well as to a rolling pin. Dip one ball into the flour, making sure that the entire ball is covered. Lay it on a clean, dry surface or cutting board and roll it into a circle about 5 to 6-inches in diameter (about 1⁄8 inch in thickness). You will most likely want to dip it back into the flour (on both sides) once or twice while you are rolling it out. 3. Heat an iron (or nonstick) skillet and lightly coat it with oil. Place the freshly rolled roti onto it, making sure it lays flat. Within seconds the color will start to change and bubbles will appear. Give it about 25 seconds before flipping. Repeat on the other side. 4. Flip the roti over one more time and press down on it with a flat spatula. Keep moving the roti around and gently press down any air holes that puff up. After you’ve covered the whole roti a couple of times, flip it over and repeat the pro- cess. This time the roti will puff up even more. After you’ve finished the second side, either serve the roti piping hot with some vegan butter or place it on a plate and cover with a dry towel while you move on to the remaining rotis. Chefs’ Tips and Tricks Tips for Perfecting Rotis 1. The wetter the dough, the moister the end result. Using your hands for the mixing helps you remember what the perfect consistency feels like. 2. Don’t overthink the rolling out process. It doesn’t take much rolling and the more flour you use, the drier the end result and the less the roti will puff up when you heat it. Push down firmly on the rolling pin, roll a few times in one direction, dip both sides in the flour, and roll a few times in the oppo- site direction. With time, your natural hand-eye coordination will lead you in the direction of rounder roti. 3. Use the oil sparingly. This recipe shouldn’t use very much oil at all. Coating the dough, rolling pin, and skillet very lightly helps prevent the dough from sticking. 4. Before cooking the roti, make sure the pan is hot by sprinkling it with a couple drops of water; the water should sizzle. Dry the pan with a paper towel before laying down the roti. 5. An alternative cooking method to make the roti puff up involves holding the roti with tongs over an open flame rather than the second round of cooking where you flatten the air out with the spatula: hold the roti over the flame and move it around to cover the entire surface of both sides. The roti will puff up into the shape of a UFO. 6. For time’s sake, start heating up the pan before you start rolling the dough. Have your rolling station right next to your stove and roll the next roti while the first one is on its first round of cooking.
Posted on: Wed, 24 Jul 2013 17:22:29 +0000
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