I am really looking forward for summer this year. Ooops not for hot weather or ice cream, I am getting enough of itchy nose and watery eyes! Past two years, I thought I have outgrown the seasonal allergy. This year it returned with all day: Aaaaouch scenario! Result, I opened here and there my reader and my blog! My unread posts have grown like monster! Sorry, I will soon visit your place if I haven’t.
Last week, one of my enthusiastic reader wanted this recipe. Roti/chapatti is an Indian bread without any leavening agent. Only one main ingredient whole wheat flour, salt and water kneaded into dough, rolled and cooked in cast iron one side and flipped directly to the flame.Some Indian recipes will sound and look quite easy but one can master the skill with only few errors and trial/experience. Roti is the great example. I don’t recall my mom rolling chapatti for us. We were mostly die hard fan of South Indian dishes (rice based). Whenever she wants to prepare pooris, I remember searching in cupboards for the rolling pin. The only way, wheat is used in my house is either wheat dosa or pooris.
After marriage, I learnt to make rotis, first few years; it came out crisp like papad, roti rolled in unimaginable shapes, uncooked edges, etc…. But I never gave up my try, but now I make every day roti and I came a long way to make a decent one! After reading King Arthur bread book where they hinted adding mashed potato in wheat flour keeps the dough moist! I tried in chappati dough. Even if you are holding the rolling pin for first time – you will be amazed how easy to make soft chapatti. You can skip mashed potato and brush with oil and do fold method. You get a soft chapatti each time. Opt any version. I feel a good brand of wheat flour is important: I use Aashirwad or golden temple Atta (US). Tomato thokku is great combination for roti and mostly referred to travel food!
Whole Wheat flour: 1 cup
salt: 3/4 tsp
Warm water: 1/2 cup
oil: 1/2 tsp
1 tbsp mashed potato or if Instant potato flakes: 1 tbsp + 1 Tbsp of hot water ( Mix the potato flakes in hot water)-
Extra flour for dusting
Rolling pin and work surface (I use a silicone cookie sheet-silpat works great)
Cast iron griddle or non stick pan
Spatula or Roti presser
Mix the wheat flour, cooled mashed potato, salt together. Make a soft dough using the water. If you have used potato the dough turn extremely soft Like baby bottom! No knead for long time to bring the dough soft. If you have skipped potato knead the dough until u get a soft dough (about 5 min)
Cover the bowl and let it rest for 3o min.
Once the dough is rested, make 4 equal balls.
Need extra flour for dusting.
Dust the work surface with little flour. Flatten the dough slightly and roll the dough from the middle without giving much pressure. Start rolling from the side. The rolled dough should not be too thick and thin (refer the slide )
Roll the dough pretty much 4 inch diameter, spray some oil or brush oil. Fold into half circle and fold again (u get a triangle shape)
Now roll the dough not too thin or thick.
Heat the cast iron or pan. It should be hot the griddle, lift the rolled dough and place in hot griddle. You will see the dough changing color at this time, press at the edge of roti and keep rotating in griddle . Flip only once and press the edges with a spatula or roti presser.
Oil can be added depend upon ur diet. I smear little oil while flipping.
Remove from fire, wrap in aluminium foil or keep in hot pack. The roti stays soft and fresh even after hours and day!
Few thing to remember:
Do not flip many times.
The griddle should be hot when making roti
Few errors and trials are quiet common, do not give up!
Check out the slideshow, click on play button. Pictures are not great but helpful for beginners!
Tomato thokku with roti
Onion: one big -minced
Roma tomato: 4 medium- minced
Green chillies: 4 sliced
Curry leaves: few
Red chilli powder: 1tsp
Turmeric: 1/4 tsp
Oil: 2 to 3 tsp (if you want to keep for days use oil little more)
Mustard seeds: 1 tsp
Cumin: 1 tsp
Urad dhal: 1tsp
Heat oil in a pot. Starts with mustard seeds, when it pops add the urad dhal and cumin. Immediately add the onion and fry until translucent. Add the diced tomato, green chillies and curry leaves with little pinch of salt (will help to cook quickly). Cover the pan and reduce the heat in medium. When the tomato is cooked add the podwers and salt and cook until the oil will ooze out of the pan. U will never need to add water.
The tomato thokku store well without refrigeration if it is well cooked without water. That is why it is referred as Travel food with roti not to mention no mess !