INDIAN ROTI PAN RECIPES

Steps:

• In a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides. Turn the dough out onto a well floured surface. Knead until smooth and pliable, about 10 minutes.
• Preheat an unoiled skillet or tava to medium high heat. Divide dough into 12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece into a 6 to 8 inch diameter round.
• Cook the roti for 1 minute before turning over, then turn again after another minute. The roti should have some darker brown spots when finished. Best served warm.

Steps:

• Dough: 1. Combine flour & salt. 2. Add oil & ghee & make a breadcrumb mixture. 3. Add boiled water gradually as flour starts to combine & with a table spoon mix boiled water into the flour. Try not to scald your hands. 4. Knead into a soft pliable dough for 5 minutes. 5. Place in dish to set for half an hour. 6. Roll dough into a large round circle. Spread with melted ghee, sprinkle with a little flour & roll into a long thin swiss roll. 7. Cut equal portions of dough. The size & amount is your choice. 8. Roll each roti in equal sized circles. Frying: 1. Heat the pan/tawa to high. 2. Place a roti on the pan, once it starts to bubble up, turn over to cook the other raw side. 3. Brush lightly with ghee, turn over, fry & again for the 4th time. Toast rotis until well brown. Remove & place in a dish or container lined with wax paper. 4. Repeat the same for all rotis. 5. Serve warm with all curries or side dishes. Enjoy!