Wednesday, June 25, 2008


I've been experimenting with different roti recipes using the amounts, approximately, that my MIL uses. I have one recipe that uses milk, eggs, and yogurt which is super good but not as healthy. Here's a pic:


The recipe:
1 1/2 cup whole wheat durum (atta) flour
1 1/2 cup bread flour (it has extra gluten, very important)
1/2 tsp. yeast
1 tsp salt
1 1/2 cup warm (not hot) water

Mix together and knead until smooth and elastic. Let sit for about an hour before using. It can sit longer, in fact we put unused portions in the fridge for the next day. Taking a ball of dough a bit smaller than a tennis ball pat into a flat circle. On a floured surface roll until about a half centimeter thick then place it on the flat of your hand and slap it back and forth to stretch it to desired thinness. You can also just roll it but this works best for me. Place on a dry hot tava, or pan, cook until it has some brown spots then turn and cook other side.

I use the bread flour because it makes a softer bread.

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