Roti - Chapati
Roti (Chapati) is a round unleavened flatbread, native to the Indian subcontinent made from wheat flour and it's cook on tawa (pan). Roti is consumed in many countries worldwide. Naan, also from the Indian subcontinent, by contrast, is a yeast-leavened bread and it's bake in tandoor oven. Like breads around the world, Roti is a accompaniment to other foods.
- Sift the flour and set aside 4 tablespoons. Add sugar, salt and dry ingredients, add water and finally oil. Combine ingredients by stirring in a circular motion starting from the center to the outside. Mix the dough well with hand, wooden spoon or mixer with attachments for dough without adding flour at this stage.
- Gradually add the remaining flour, spoon by spoon until all used. Knead the dough into a ball shape. Cover the dough and leave it rest for 20 minutes.
- Divide the dough into roughly 60g portions. Make small balls and leave them rest covered for another 20 minutes.
- Roll the balls evenly using a rolling pin. Let the dough rest for 5 minutes.
- Meantime heat a pan for 5 minutes at the highest temperature.
- Roll out the dough into a circle 18cm in diameter.
- Place Roti on the hot pan and cook for 30 seconds When bubbles start appearing turn on the other side and cook for 20 seconds. Turn it again and with a kitchen cloth press and rotate Roti for further 20 seconds. Turn Roti once again and repeat the process
- While still warm coat Roti with butter.