SUGAR ROTI

 

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This Indian Recipe Makes ± 10 Pieces

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This Sugar Roti recipe is definitely a nostalgic one. It was often made by our parents/grandparents using the last lot of normal roti dough & stuffed with sugar for the kids.

It is sweet, delicious & has a caramelized coating. Be sure to only stuff them with sugar before toasting because if left aside for too long, the sugar will begin to melt & result in a sticky dough which will make it difficult to work with.

Roti (otherwise called handmade bread or chapati) is a level bread which originated in India. This bread is widely recognized throughout many parts of the world. It is also common in South Africa.

 

Sugar Roti Ingredients:

• 2 tablespoon butter or margarine
• 3 cups cake flour or all purpose flour
• ± 1 ½ cups boiling water
• ½ teaspoon salt
• 1 ½ tablespoons vegetable oil
• white or brown granulated sugar as needed

Method:

1. To a large bowl, add the flour, salt & butter/margarine.
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3. Next, pour in the vegetable oil.
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5. Rub the butter/margarine & vegetable oil into the flour using your fingers. It should resemble a breadcrumb texture.
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8. Gradually pour in the boiling water.
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10. Stir in the boiling water using a spoon until it forms a clumpy dough. Do not add more water as it will get too sticky & thereafter you will need to add in more flour.
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12. Use your hands & bring the dough together.
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14. Knead the dough in the same bowl for about 6-8 minutes until it forms a soft pliable dough. Take note, the dough will be hot, so be careful when handling with your hands. Knead & take a break for your hands to cool down – I prefer doing this process in the bowl so that there is less clean up & the dough is still warm in the bowl.
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16. Next, divide the dough into 10 equal parts. Cover the bowl with a dish towel so that the dough remains warm & doesn’t dry out.
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18. Sprinkle a little flour on your working surface. Working with ball of dough at a time, tuck, roll into a ball & flatten on the floured surface.
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20. Using a rolling pin, roll each ball out into a circular shape. At this point there is no need to stress about getting them perfectly round as they will be reshaped after the sugar is added.
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22. Continue this process until all the dough is rolled out.
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24. It is best to roll all the dough out now & then fill them & toast.
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26. To the dough, use about a tablespoon of white or brown granulated sugar & sprinkle it over.
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29. Grab the edges & crimp them together to keep the sugar secure in the dough.
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31. Carefully flatten the edges so it forms a circular shape.
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34. Flour the dough a bit so it doesn’t stick to the counter/working surface & roll out into a disc.
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36. The shapes don’t have to be perfect because it is fairly difficult to get them into perfect circles due to the sugar.
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38. Do not fill them all with sugar as the sugar will melt leaving the discs sticky. They need to be toasted immediately after filling.
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40. Line a container with wax or parchment paper.
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42. Heat a pan, tawa, skillet or electric pan on medium heat. Once it is hot, place the rolled out dough onto it.
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44. Allow it to toast for a few seconds & flip over using a spatula.
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46. Toast until all the dough is cooked & the sugar has completely melted.
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48. Do not add any butter or ghee over it whilst toasting – this makes the roti hard.
49. When roti’s are toasted on both sides, place in the lined container.
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51. Be sure to cover the container with a dish towel after toasting each roti. This will keep the rotis soft with the moisture. Keep it covered with a dish towel until ready to serve.
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53. This Sugar Roti is best served as is or with chutney dishes.
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56. They can be stored for 2-3 days in an air tight container but I highly recommend eating them on the same day whilst still hot & fresh.
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