Ingredients
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2 1/2
-
1 1/4
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1/2
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
Punjabi Style Homemade Roti,Being an American, it took a LOT of time and hard work to accomplish the art of making roti (or chapati). But it is a very healthy and delicious flat bread. Enjoy! One thing you’ll need to get started is a large non-stick skillet, some tongs for beginners -to prevent burning your hands, and a gas (open flame) oven is best. A rolling pin and a nice flat surface is necessary.,these were good ,mine had a little problem just like my homemade tortillas do .i made this with your recipe #256831 and it went perfectly,Being an American, it took a LOT of time and hard work to accomplish the art of making roti (or chapati). But it is a very healthy and delicious flat bread. Enjoy! One thing you’ll need to get started is a large non-stick skillet, some tongs for beginners -to prevent burning your hands, and a gas (open flame) oven is best. A rolling pin and a nice flat surface is necessary.
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Steps
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1
Done
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Add the Salt and Water Together and Mix in a Small Bowl. |
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2
Done
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Combine the Salted Water With 2 1/2 Cups of Whole Wheat Flour in a Large Mixing Bowl. Beat and Roll the Thick Bread Mixture by Hand Until All the Flour Is Evenly Textured and Smooth. the Dough Should Be Firm but Moist. |
|
3
Done
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Using the Palm of Your Hands, Roll the Dough Into the Size of a Plum. Be Sure That You Roll It as Evenly as Possible With No Bunching of the Dough. There Should Be Enough Dough Balls to Make About 16-18 Rotis Total. Keep the Dough in the Bowl Covered With a Dishcloth to Sustain Moisture. |
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4
Done
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on a Flat Surface, Douse Some Whole Wheat Flour on the Area to Keep the Dough from Sticking. Douse the Rolling Pin With Flour as Well. |
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5
Done
|
Take One Dough Ball from the Bowl and Using the Rolling Pin, Roll Out the Dough Into a Round Shape, Doing It as Flat as Possible. the Round Roti Dough Should Be Rolled Out as Thin as Possible but Without Any Holes. If You Mess Up, Add a Few Drops of Water and Re-Roll and Start Over Again. the Shape Is not as Important as Is Making It as Thin and Even as Possible in Consistency. |
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6
Done
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After Rolling Out All of the Dough Balls Begin the Step of Cooking the Bread. Turn the Gas Oven on at High. Let the Skillet Get Nice and Hot. |
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7
Done
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Place One Flat and Round Roti on the Skillet. Let It Heat Up Until the Edges Start to Rise Over the Surface. Quickly Flip the Roti Using a Tong to Prevent Finger Burns. |
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8
Done
|
When the Other Side Appears to Have Small Bubbles or Bumps, Then Quickly Lift It With the Tong. Moving the Skillet or Using a Second Burner on High, Place the Roti Directly on the Fire. It Will Puff Up Into a Ball. |
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9
Done
|
After a Few Seconds, Flip the Roti Over the Flame to Cook the Other Side. Try to Avoid It from Catching on Fire and Apply It Evenly. This Part Goes Very Quickly. |
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10
Done
|
Place the Hot Roti in a Warming Plate or Tortilla Basket. Put a Lid Over It to Keep It Hot. |
