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South East Asian
A quick,easy, and simple roti recipe.
30 based on how big your doughballs are
Stove top and microwave/kettle,
Measuring cups and spoons,
Large mixing bowl,
Little bowl for vegetable oil,
Spatula (one for frying),
Wooden spoon (Optional),
Parchment paper (you can buy a 20 pack from the dollar store and you should only need 1-2 to make roti,
Rolling pin or some sort of cylinder object .
Recipe by Juanita Gnanapragasam
- 3 cups of flour
- 2 teaspoons of salt
- 1 cup warm water
- 2 tablespoons of vegetable oil
- Butter (for frying the roti)
- Measure out flour and salt and place in a boil.
- Heat water until it is lukewarm (around 30 seconds, if using the kettle let the water sit for 5-10 minutes so you don’t burn yourself)
- Add the water slowly, stirring as you go with either a wooden spoon or your hands, until the dough starts to come together
- Keep stirring, adding a little more water if the dough is dry (you’ve added enough flour when the dough can be formed into balls and hold its shape)
- Break off a little piece of dough (about the size of the palm of your hand), knead it, and form it into a ball. Set the ball aside in a bowl and cover the bowl with a cloth. Keep doing this until you have no more flour.
- Measure your vegetable oil and using a brush or spoon sprinkle it around the bowl where the dough balls are.
- Let your roti balls sit with the cloth covering them for 10-30 minutes)
- Grab a parchment sheet big enough to roll your dough ball in. Fold it in half and stick the ball inside the fold
- Then using the rolling pin roll out the roti to around half a centimeter thick).
- On the stove top and put it on medium heat, place your pan on top and add a teaspoon of butter on the pan. When the butter starts to sizzle add the rolled out roti to the pan. Add butter each time you fry a new roti.
- Wait about 2 minutes and flip the roti over. Your roti is done when there are brown spots on each side.
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