Roti Nutritional Value Recipes

MISSI ROTI

Steps:

• Take the whole wheat flour, besan (gram flour) and ajwain (carom seeds) in a mixing bowl or a pan.
• Add finely chopped onion, chopped green chilies, a pinch of asafoetida (hing) and oil. Mix very well.
• Then add ½ cup water. Begin to mix and knead the dough.
• Add more water as required and knead to a smooth soft dough.
• I overall added ¾ cup water. The amount of water required depends on the quality of flour. So you can add ⅔ to ¾ cup water or more if required.
• Allow the dough to rest for 10 minutes and then make medium sized balls from the dough.
• Take the dough ball on the rolling board.
• Dust some dry wheat flour on both sides of the ball.
• Roll to a circle of about 5 to 6 inches.
• Sprinkle some more flour if required while rolling. Roll to medium to medium thick roti.
• Place the roti on a hot tawa or skillet. The tava should be hot and not at a low temperature.
• When the base is partially cooked, flip the roti.
• Spread some ghee or oil on the partly cooked part.
• When the second side is cooked and brown spots can be seen, then flip again. Spread some ghee or oil on this side too. Flip again.
• Press the edges with a spatula so that the sides are also cooked well.
• Flip once or twice more, so that the roti is evenly cooked. Also, do not cook too much as then the rotis will become dense.
• Serve the missi roti immediately or place them in a roti basket or a casserole and serve warm. Make rotis this way and stack them up in a roti basket or casserole.
• Serve them hot or warm with a sabzi, dal or with a pickle or yogurt or butter.

ROTI

Steps:

• In a large bowl, mix the flour, oil and salt with 3/4 cup lukewarm water. Knead directly in the bowl until smooth, about 5 minutes. If the dough starts to feel dry, add more water as needed, 1/2 tablespoon at a time. Divide the dough into 12 even balls, placing each ball back in the bowl. Cover the bowl loosely with plastic wrap. Let rest in a warm place for at least 30 minutes or up to 1 hour. The dough should be soft and spongy.
• Lightly dust your work surface with flour and pat a ball into a thick disk. Use a rolling pin to evenly roll it into a thin, 5-inch-wide disk, flipping and flouring as needed.
• Heat a large cast-iron skillet over medium-high. Put the disk in the hot pan. When bubbles start to form and the roti starts to turn white, about 30 seconds, flip it over to cook the other side. It should be puffy in places and freckled brown. If you want to fully puff the roti, use tongs to gently place it directly on a low gas flame for about 2 to 3 seconds, then quickly remove it. Use the back of a spoon to lightly coat one side of the roti with ghee, if you like, or leave plain, then tuck into a clean dishcloth to keep warm. Repeat with the remaining dough.