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15- Move the rolling pin lengthwise across the dough applying gentle pressure as you roll. If you are rolling it correctly, the dough will move in circular motion on its own and the roti will roll evenly. This comes with practice.
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You will have to dip the roti in dry flour several time while rolling the roti. Anytime the dough starts sticking to the rolling pin, dip the roti into the atta from both sides and then continue rolling.
This recipe is fantastic! Thank you so much for teaching me how to make roti! I had to play a bit with the heat on my electric cooktop and with the pan I was using. Half of my roti puffed up perfectly and few in the middle got too tough because the heat was either too high or too low but I adjusted and my last few roti were also perfect.
Since Atta is not a common ingredient where I live, I substitute bread flour. Bread flour has a high protein content just like Atta, and is much more pliable than the whole wheat flour options we have available around here. (If you use whole wheat flour, your roti will be very difficult to roll out, and will be tough instead of chewy.)
However, if you are planning to serve this at dinner like a civilized human, there is going to be some wait time between coming off the pan and eating. If you leave your roti sitting out, it will get tough as it cools and even (gasp!!) start to get crackly. No, no!!
Place a paper towel in a large ziplock. Add your hot-off-the-pan roti on top of the paper towel. Top with another paper towel and quickly zip up the bag. When you add a second roti, place it directly on top of the first one, with no paper towels in between. They will steam each other and get all cozy and soft.
Made these gluten free tonight and they were absolutely delicious! I used Better Batter All purpose flour and had to add a few TBSP more of water, otherwise followed the recipe. Made the Caribbean roti awesome! Super easy, super delicious! Would definitely make it again!!
And now for me making roti canai is nothing rare. I like to use my standing mixer to do all the kneading. It does take quite some minutes to knead as we want the dough to be very elastic. This will make it easier to stretch later.
Hi Garry! I'm glad that you gave the recipe a go. Being a Malaysian living in Spain, I cannot get any roti canai unless I make my own (and murtabak). So I'm happy to know that the recipe is also useful to you, who I can tell is missing the Malaysian (and Singaporean) roti canai. Yes, they're amazing with curry. I love the combo of dhal curry, fish curry and sambal (like they always serve in Mamak restaurants in Malaysia). Best regards to you and your whole family!
Top notch recipe. My family and I lived in Penang and Singapore for quite a few years decades ago (back when roti cost 30 sen each at the stalls), and we all have greatly missed roti canai and roti prata, but assumed it would be too complicated to try to make. While some years have passed and memory may not be perfect, we all agree that this tastes very very close to what we used to gorge on.
Hello, I have been living in KL for the last two years. My family really enjoys Roti Canai. I am trying to make it at home. What brand of bread flour do you recommend for me to buy at the stores here in Malaysia? Thank you for posting this recipe, I look forward to trying it.
Thank you for sharing the recipe. I hv been craving for roti canai for sooo long. At last I gathered my courage and made it today. The dough is resting in the fridge now. Hope it will turn out all right.
This variety of wheat has a high gluten content which is why it can be rolled so thinly. And it is able to absorb higher amounts of water which is why well made roti, chapati, phulka, paratha, and puris are so soft.
Atta flour is stone ground. The wheat is processed through two stones (called chakkas), and the the friction created by these stones damages the starch and protein of the wheat. This changes the flavor of the bread and the texture of recipes used with atta flour.
It requires 4 ingredients: atta, salt, water, and oil. Now, not all recipes use oil and you can make this without it. But, adding some to your dough makes the bread more soft and pliable and easier to work with, especially if you are newer to making roti!
This is optional but I recommend it if you want your roti to stay soft and pliable: brush the now top side with a thin layer of oil. Then when the bottom side has gotten some light spots flip the bread again. Brush the second side with a little oil. And then just cook it, flipping back and forth one or two more times until the dough has dark spots, has puffed here or there (or everywhere!) and the dough is fully cooked.
Atta flour, also called chapati flour or atta chakka, is essential for authentic roti. However if you must substitute it, try finding white whole wheat flour and mixing 1 cup white whole wheat (sub wheat flour) and 1 cup bread flour, then add more white whole wheat as necessary to make a supple dough.
Truly appreciate the way you made this roti recipe so perfectly. Everything is so nicely described that really helped. It is a staple food in India. Tandoori roti is another verson which is crispier than this roti and as popular as it.
Chapati is another name for the flatbread roti popular in India and the surrounding region, East Africa, and the Caribbean. The exact texture, size, and thickness of roti can differ from country to country and household to household.
Thai Roti Bread is a easy to make and tasty bread recipe prepared using flour and milk. This bread can be served with any curry for lunch / dinner / breakfast. Thai food is my all time favorite and love to try different recipes from thai cuisine and I do it more frequently. I have served this bread with tofu bhurji and its delicious. Its really worth a try.
Although there are only a few ingredients in these roti they are lovely and so easy to make. Great with Thai curry but I could eat these alone. Far nicer than shop bought ones. Thank you for a lovely easy recipe.
Roti (also known as chapati) is a round flatbread native to the Indian subcontinent, traditionally made from stoneground whole wheat flour and water that is combined into a dough. Roti is consumed in many countries worldwide and is known by different names, whether roti, phulka, chapati, or rotli but they are basically the same thing.
I used a hot pan to cook my roti. However, it is very common to use a tawa, and then finish them on an open flame. or to cook them completely in a tawa. A tawa is usually made from cast iron or aluminum. They are used quite similarly to woks in Asian cooking.
Unleavened bread is any of a wide variety of breads which are prepared without using raising agents such as yeast. They are generally flat breads; however, not all flat breads are unleavened. Unleavened breads, such as the tortilla and roti, are staple foods in Central America and South Asia.
Cooked roti can be refrigerated for 2-3 days. Wrap in plastic wrap and store in an airtight container or freezer bag. They might stick together due to the ghee. So let them come to room temperature or heat them to separate.
Allow the chapati to cool completely before freezing. It is best to place wax paper between each roti, and then place in freezer bags, squeezing out any air before sealing the bag. Store for up to 3 months.
Phulka or Phulka Roti is a soft melt-in-the-mouth whole wheat Indian flatbread, that is a daily meal staple in many Indian homes. Top this thinly rolled Indian bread with homemade aromatic ghee, and you have the best accompaniment to go with any vegetarian or non-vegetarian curry dishes.
Roti or Phulka is unleavened wheat bread and can be cooked instantly. Also, since there is no yeast or baking involved, there is practically zero chance of going wrong, and you can enjoy perfectly soft phulkas each time.
Take one dough ball at a time and roll it in the dry flour so that it is evenly covered with flour. Gently press the dough ball to flatten it and then roll it back and forth using a rolling pin, using gentle pressure. Turn the roti around clockwise a few times, as you roll it evenly on all sides. Dip it back in flour if it starts to get sticky and form 6 to 8-inch roti. (photos 5 - 8).
Gently place the rolled roti on the preheated Tawa and cook for 30 to 45 seconds. Then flip the roti over with a pair of tongs and allow the side touching the Tawa to fully cook. About a minute or so, or until the roti starts to get light brown spots over. Now carefully lift the Tawa with one hand (non-dominant) and pick up the Roti using the pair of tongs and place it upside down on a medium-high flame. The Roti will start to pop up, getting brown spots on it, about 20 to 30 seconds. Place the roti on a plate facing up to the side that just cooked directly on the flame. Place the Tawa back on the flame. (photos 9 - 12).
It's best to serve and enjoy hot roti immediately. If I am making them ahead of time, I keep them in a hot pot casserole that keeps the roti warm for a couple of hours. You can also refrigerate for 1 to 2 days in an airtight container or tightly wrapped in aluminum foil. For extended shelf life, roti can also be frozen.
In addition to this thin-rolled phulka, I also make homemade whole wheat parathas by layering the dough and rolling it out slightly thick. These are especially good to serve when hosting parties. The other savory flatbreads on rotation at my home are the flavorful Methi Thepla, Kale Parathas, and Cabbage Parathas. These healthy flatbreads incorporate lots of veggies and spices and are perfect for breakfast, lunch, or dinner. And then there are parathas for dessert and snacks, check out the mildly sweet pumpkin parathas and also the earthy sweet sesame parathas. Also do try my gluten-free Jowar roti recipe!
Roti is a simple, unleavened Indian flatbread used to scoop up Indian dals, sabzis and curries. A version of it is found across nearly every cuisine in India. It is such a quintessential food that the very word, roti, is synonymous in Hindi with sustenance. 041b061a72