Roti Rama

I went to a Pakistani/Northern Indian cooking class and learned some great recipes (My girlfriend Anmarie is the woman on the right). The best one though, was the simplest. It was the dough and technique to make roti, the Indian version of a tortilla. It's made out of whole wheat so it's bit "healthier" and sooo easy to make! Enjoy! I should have a few other recipes to follow as I start to make the other recipes we learned.

Source: Laila Daudani



Roti

• 1 cup wheat flour
• 1 cup lukewarm water
• a pinch of salt
• olive oil (just enough to rub surface of roti)
  
• AP flour (enough to coat roti while rolling it out)
  

Mix wheat flour, water and salt together with hands to form dough. Roll dough into 1-1 1/2" balls. Lightly coat dough in AP flour. Flatten and roll out to a 3 inch diameter. Rub surface of dough with olive oil and pinch up the dough to form a pocket of air in dough on oiled side. Seal the dough and start to roll out. If needed lightly coat dough into AP flour. Roll out to a round 7-8" circle or until the dough is fairly thin.

Heat up a pan on medium heat and cook dough, flipping every few seconds. Dough should start to puff up (as shown in the picture below). Just use a spatula to push the roti down. Once the roti is cooked on both sides place on a plate and lightly coat with butter or margarine of your choice. Keep cooking roti one at a time and stack on top of the last one you made until finished. Enjoy with your favorite dal or keema.