How To make Roti Dough
2 c All-purpose flour
1/2 ts Salt
1 x Vegetable oil
1/4 ts Baking soda
1 x Milk to mix
Sift together the flour, baking soda, and salt into a bowl. Add enough to form a stiff dough. Knead the dough well on a lightly floured board, form into 4 or more equal-sized balls. Roll out the dough thinly to form 8-inch or 12-inch circles. Then brush on a thin coating of vegetable oil. Roll into balls again, cover, and allow to stand for 15 minutes at room temperature. Roll out the dough again and flatten to the original dimensions by patting lightly. Heat a cast-iron or heavy-bottomed frying pan so that when tested with a drop of water, it sizzles. Place the rotis, one at a time, in the pan and cook for a minute. Turn, and spread a thin layer of vegetable oil on the face of each roti, and turn frequently until cooked- when brown flecks appear on the surface. Remove from frying pan and pound between the palms of the until it becomes supple. Keep rotis warm and moist by covering with a towel. Yields: 4-6 servings Notes from cookbook: Traditionally rotis are cooked on a flat iron grid called a tawa, but any heavy skillet or griddle can be used. If the roti is to be filled with any curried meat, poultry, or vegetable and eaten as a food, make 12-inch rotis. Place the filling in the center and fold in the edges. When they are to be served as a bread to dip up curries, chutney gravies, prepare 8-inch rotis. -----
How To make Roti Dough's Videos
How to Make Better Rotis—The secret behind soft rotis/phulkas that stay soft even when cold
How to make roti: Rooti, or roti, is a relatively new entrant to the Bengali kitchen. Wheat being a staple in the Northern parts of India, rotis, chapatis, and phulkas are the mainstay. In Bengal because the main crop is paddy, the staple has always been rice. It is only in the last 50 years that Bengalis have started eating rotis. Rotis are more popular as breakfast or dinner. For breakfast, rooti is served mashed with milk and a fruit such as banana (doodh-ruti-kola), or with a torkari. For dinner, ruti is usually served with a protein such as egg or chicken curry, or with a thick dal. Another reason for the popularity of rotis in Bengal is its convenience as tiffin or lunchbox item for school or office. Ruti-torkari is less prone to leakage and fewer items are required to eat roti than rice (at least for Bengalis).
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⏱ TIMELINE
00:00 Introduction
00:38 How to make the dough
02:02 Portioning dough
02:29 How to roll the rooti
03:38 Cooking the rooti
05:11 Serving
Learn how to make the softest chappati/phulkas from the best today! ❤️ Knead to Know Ep 1 #shorts
How to Make Soft Roti | Best Oil Roti Recipe
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How to make Roti dough using Kitchenaid Mixer
Today I will demonstrate how to make roti dough using Kitchenaid Mixer. This machine takes ***ONLY 3 MINS*** and makes a beautiful soft dough or roti atta. Best part is anyone can make the roti dough , even kids ! ( of course under adult supervision :-) )
P.S. This is not a sponsored video. I love my KitchenAid mixer and use it regularly !
Written instructions of this recipe :
Kitchenaid is a multipurpose machine and can be used to make roti atta, paratha dough, puri dough, cake batters, and tons of baking goodies. I will share more kicthen aid recipes in the future.
Roti or fulka / phulka or chapati dough comes out quickly, no hands needed ! It does make cooking life more easier.
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Fatima Sydow's flaky roti
The Cape Malay style of making roti is different to others. The roti must flake and be so soft... In this video, I show you how to make it easy peesy.
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In my videos, I use Lofra Cookers, Faber Appliances and AMC Cookware.