Ceylonese Roti Recipes

CEYLONESE ROTI

Steps:

• Sift flour, salt and baking powder.
• Add coconut and mix well.
• Add water and knead to a soft dough.
• Cover with a damp cloth.
• Keep aside for 30 minutes.
• Divide dough into 8 parts.
• Roll each into a ball.
• Roll out each ball into a round disc 5" in diameter and of 1/4" thickness.
• Sprinkle with a little flour, if needed.
• Heat griddle, lightly grease and cook one at a time over low heat until brown specks appear on both sides.
• Remove from griddle.
• Keep warm.
• Grease the griddle before each roti.
• Wrap in a piece of foil to keep until needed.
• Reheat with foil in oven.

PUDINA (MINT) ROTI

Steps:

• Sift flour and salt.
• Rub ghee evenly.
• Add water& make a stiff dough.
• Add mint paste.
• Mix well.
• Keep aside for 30 minutes.
• Divide the dough into 10 parts.
• Shape them with your palm and flatten them.
• Roll each part into a round.
• Place one at a time on a hot griddle.
• Shallow fry with ghee.
• Serve hot with a raita of your choice.

SOYA FLOUR ROTI

Steps:

• Sieve flour.
• Mix in salt and seeds.
• Slowly add boiling water mixing in with a fork to get a firm dough. If mixture is sticky add a bit more flour to make handling easier.
• Knead for one minute.
• Divide dough into 4 balls.
• Flatten each ball into a disc and roll with the aid of plenty of flour to a diameter of about 15cm.
• Heat a nonstick pan, tawa or griddle on medium high heat. Cook roti's on one side, when you notice small bubbles turn over and cook for one minute on the other side or until golden brown flecks appear. If the first side does not have the golden brown spots you can flip over and cook it for a further 30 seconds or so.
• Enjoy.

CHAPATI (ROTI)

Steps:

• Put the flour in a bowl. Gradually add enough water to make a soft dough (about 7 fl oz of water).
• Knead the dough for several minutes until smooth. Cover the dough with a damp cloth and set aside for half an hour to rest. If the dough is runny, flour your hands and knead for a few more minutes.
• Form ten equal balls and dust each with flour. Heat up a cast-iron griddle or frying pan over a low flame on a medium heat.
• Take one of the balls of dough, flatten it between the palms of the hands, and dust it with flour on both sides.
• Roll out to a 5 1/2" round, and slap the roti onto the heated. surface. Cook for about a minute, or until soft bubbles begin to form, then turn over and cook for half a minute on the second side. If you have a gas cooker, then use tongs to hold the roti in a second flame for 3 seconds on each side. The roti should puff up.
• Alternatively if you have an electric stove, put the roti under a hot grill for a few seconds until it puffs up.