COOKED DOUGH ROTI
This Indian Recipe Makes ± 1 Dozen (± 12 Pieces)
This Cooked Dough Roti recipe is quite different with preparation, hence the title Cooked Dough Roti, which typically means the dough is cooked before it can be rolled out.
This method is fairly simple & in my opinion their super soft & are much healthier – you will notice it in the taste.
This bread is often served with curries & many other dishes.
Pronunciation: Roh-tee, Cha-pa-tee
Cooked Dough Roti Ingredients:
- 2 cups water
- 2 cups all purpose flour
- 1 ½ tablespoons butter or margarine
- 1 teaspoon salt
- Pour the water into a medium to large pot & bring to a boil.
- When the water begins to boil, add in the butter or margarine.
- Thereafter, add in the salt.
- Stir & leave to continue boiling for about 2 minutes.
- Next, add in the flour.
- Quickly begin stirring.
- The mixture should form a dough.
- Turn off the heat & allow the dough to cool a bit so that its bearable to touch. Then turn over the dough onto a floured surface.
- Begin kneading the dough until soft & pliable.
- Divide the dough into equal size golf balls.
- Using a rolling pin, roll each ball out into a circular shape, you may also use a circular shaped object like a plate to cut out your shape.
- Once all the dough balls have been rolled out, place rolled out roti’s (one at a time) on a pan, tava, skillet or electric pan.
- Toast on medium to high heat. It should begin to puff up after a few seconds.
- Flip over to toast the other side.
- Do not add any butter or ghee over it whilst toasting.
- When roti’s are toasted on both sides, remove & place in a container & cover with a cloth.
- Serve hot as it or with a spread of butter or jam.
- This Cooked Dough Roti is best served with Chicken Curry, Mutton Curry, Chicken Tikka & Vegetable Curries including Sugar Beans Curry.
- Notice how fluffy these rotis are as compared to other methods of preparing them.