Semolina Roti

Add water to a pot & place on the stove top on medium heat.

Allow it to come to a boil.

When the water comes to a boil, add in the salt & vegetable oil.

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. This will allow the dough to cool.

When the dough is warm & manageable to touch, add a handful of flour to it.

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 equal pieces.

Working with one at a time, flour a surface & toss the piece of dough, coating it well in the flour.

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 or a lid & 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, heat a pan, thava, skillet on medium heat.

Place roti’s (one at a time) onto it making sure that it is hot enough first.

Toast each side for about a minute or more until both sides are a bit browned.

Next, lay a seal-able container with wax paper. Place toasted rotis in the container.

Make sure to cover with a dish towel after each Semolina Roti is toasted as this will keep this rotis soft.

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.