How to Make Roti
Are you a soft roti lover or a more firm roti lover?
Furqan and I aren’t on the same page with this one. He likes it crispy and firm (yuck), I like it slightly crispy outside but soft on the inside. Roti are in many different cuisines with different name. In the province (Shandong, China) where my mother’s side of the family, we are known for eating lots of raw garlic, green onion, and our enthusiasm toward anything carbohydrates. Although my mom never made it at home but when we do go to the grandparents we get the special fresh wraps, noodles, buns, dumpling skin.
After I met Furqan, we used to buy frozen paratha in Cambodia which is smothered in butter. Thank god for unsanitary food in the rural area where I work (if you know what I mean), I didn’t put on the weight. Once we moved back to Canada, I finally learned how to make roti from his mama.
My roti doesn’t always turn out to be the perfect circle like his mom’s. Well a little fun to the food doesn’t hurt. I love eating it as a wrap or with a side of honey and almond butter
The recipe is hard to say how many roti, all depending on how many you make and how fast you are. As for me took me a while because I am slow/new to this. Took around 40 minutes
- 1 cup of flour ( I use wheat)
- 3/4 cup of water
How to make Roti:
- Put the flour in a bowl, slowly pour the water in little at the time, mix in between
- Once the dough is evenly blend, let it sit for 15 minutes (cover with wet towel)
- Start rolling the roti, how flat is depending on how crunchy you want it
- Put oil in a hot pan, throw the rolled out roti on, flip after golden, you will see your roti bubble up!
You can freeze the roti for later consumption after you made them!
