This Indian Recipe Makes 8 Rotis
Semolina Roti is an Indian flat bread made from semolina (soji). This roti is amazingly soft & delicious, infact they remain shockingly delicate for quite a while as contrasted to a normal wheat flour roti & can be eaten with almost any meal.
Roti (otherwise called handmade bread or chapati) is a flat bread which originated in India. This bread is widely recognized throughout many parts of the world. It is also common in South Africa.
Semolina is the coarse, wheat middlings of durum wheat essentially utilized as a part of making pasta & couscous.
This semolina roti is also called Rawa or Rava roti in South India & is known as Thali Peet in Kannada.
Pronunciation: Roh-tee, Cha-pa-tee
Semolina Roti Ingredients:
- 2 ½ cups water
- ½ teaspoon salt
- 2 tablespoons oil
- 2 cups semolina
- Add water to a medium or large pot & bring to a boil on the stove top.
- When the water comes to a boil, add in the salt & oil. Give it a quick mix.
- Thereafter add in the semolina.
- Immediately begin stirring with a wooden spoon. If the mixture isn’t continuously stirred then it will become lumpy.
- Keep mixing until all the water has been absorbed & you end up with a pot of fluffy dough.
- Turn off the heat & transfer the dough into a bowl/dish. This will allow the dough to cool.
- When the dough is warm & manageable to touch, place it on a lightly floured surface.
- Knead the dough for a few seconds, just enough so it becomes smoother & all the dough is intact. This dough does not need to be kneaded for a long time as with normal flour rotis.
- Divide the dough into 8 equal pieces.
- Begin rolling each piece of dough in the palm of your hands to form a ball.
- Press down on a floured surface & roll each dough ball into flat disc’s.
- I find it fairly difficult to get the circular shape with this texture, so for presentation purposes, I prefer to use a saucer & cut out my shapes. You can use the off cuts of the dough to form 3 more rotis if you desire.
- Note that the size of these roti are about in 16cm in diameter.
- Once all your rotis have been rolled out, place roti’s (one at a time) on a pan, tava, skillet or electric pan – making sure that it is hot enough first.
- Toast each side for about a minute or more until both sides are a bit browned. This roti will not get as browned or charred as a wheat flour roti.
- Next, lay a seal-able container with wax paper. Place toasted rotis in the container & cover with a dish towel.
- This Semolina Roti is best served with Chicken Curry, Mutton Curry, Vegetable Curries including Sugar Beans Curry & Chicken Tikka as well as chutneys.
- Stores for up to a week in an airtight container. It will still remain soft no matter how long they are stored.
- Semolina Roti can also be enjoyed with a thick slather of butter.
- I have served these roti with Paneer Chutney.