3 people made this
This is such a fun thing to make and with a bit of practice you too can get them to puff up when cooking them. The recipe is simple, to master them it is about technique and practice.
3 cups whole wheat flour
1/2 teaspoon salt
1-2 cups warm water
3 tablespoons butter, melted
- In a bowl sift the whole wheat flour with the salt. Add a bit of water and start mixing.
- Keep slowly adding the water a bit at a time and kneading into the flour.
- Once the dough is binding but not damp continue to knead until pliable and soft. You will NOT need to use all the water.
- Break the dough into the small balls slightly smaller than a golf ball. Flatten with your hand then dust both sides of the disk with additional flour.
- Roll the dough until about 1mm to 2mm thick.
- Heat a think bottomed frying pan (or tawa if available) to hot.
- Add the roti, and cook until about 1/4 cooked, then turn to cook the other side to 3/4 cooked. Turn to the original side to finish, at this point it should puff up.
- Brush with melted butter as soon as it comes out of the frying pan.
Don't Give Up!
Don't worry if it doesn't puff up to start with, it takes a bit of practice and tweaking of method to get this to work consistently.
Was easier than I expected.
- 19 Jan 2015
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