WHERE TO BUY ROTI BREAD RECIPES

Steps:

• Stir together whole-wheat flour, 1/2 cup all-purpose flour, and the salt in a large bowl. Gradually stir in the 3/4 cup water to make a soft dough, adding additional water, 1 tablespoon at a time, if necessary. Shape the dough into a ball. Sprinkle some of the remaining 1/2 cup all-purpose flour on a work surface. Knead the dough on the floured surface until smooth, elastic, and slightly sticky. Cover and let stand 10 minutes.
• Divide the dough into 12 portions. Roll each portion between the palms of your hands into a smooth ball. Press the balls to flatten and coat lightly with more of the remaining flour. Using a rolling pin, roll the dough into 6-inch circles, using the remaining flour as necessary.
• Heat a griddle or skillet over medium heat. Add a dough circle; cook about 30 seconds or until lightly browned. Turn and cook about 30 seconds more or until lightly browned and firm. Using a clean, folded kitchen towel, press the roti down in several spots gently yet firmly. Repeat with the remaining dough circles.
• Serve immediately or store in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.

Steps:

• The secret to the success of this recipe is boiling water (literally as soon as the water boils, pour it into the mixing bowl with the flour and other ingredients).
• Prepare all the ingredients. Have the flour in a bowl and oil ready at hand for when the water boils.
• Sift the flour into a large mixing bowl. Add salt. Add the boiling water. Add oil.
• Mix until a soft dough forms. This requires time and patience, don't give up keep mixing it will form into a soft dough after 5 minutes of kneading. Once the dough is soft, place in a bowl and cover. Allow resting while you prepare the pan for cooking.
• This resting time allows the flour and water time to bond resulting in perfect roti when rolled.
• Place a non-stick pan or thava on high heat. I prefer first rolling all the roti then cooking them
• After resting the dough, divide into three portions. Roll each flat then spread with melted butter.
• Roll to form a snake-like shape then cut into even pieces.
• Press the now cylinder shapes flat then roll into rounds.
• Place each roti on the thava to cook. Cook the first side for less than a minute. The dough will bubble up, turn and cook the other side for a minute or two. It should rise once more separating the dough into layers.
• Turn the roti once again to cook the reverse side. Once the dough rises remove from the pan and smother with butter, or omit for a less greasy roti.
• Once all roti is cooked cover with a clean clothe or this will keep the rotis warm and soft until served.