In our ‘World Spices’ class we made Indian ‘rotis’ to scoop up our Thai curry. These rotis are a whole wheat flatbread similar to ‘chapatis‘ but thicker.
I was a bit surprised by the resulting bread; it turns out that I had been confusing Indian roti with ‘roti canai‘ from Malaysia, also a type of flatbread but very flaky, and sometimes called ‘pratha‘. So now that you are as confused as I am, here are the Indian rotis.
The roti uses a whole wheat flour known as ‘atta‘ along with a variety of spices.
- The cumin seeds, caraway seeds and chile flakes are heated in a dry fry pan for a few minutes to release the oils, then set aside to cool. Once cooled they are ground with a mortar and pestle.
- The flour is sifted and all the above spices, along with fenugreek and turmeric and salt, are added.
- Water and a small amount of oil is added into the well until the dough is soft.
- The dough is divided and formed into balls.
- The balls are flattened and then rolled with a rolling pin.
- Cook each roti in a dry fry pan for approximately 30 seconds on each side, then further cook until bubbles appear on top and brown patches appear on the bottom. Keep flipping it from side to side until it appears cooked.
- Set aside the cooked roti in the oven on warm, with a damp tea towel over top until ready to serve.
- These are even better when reheated the next day!
Chef Eric posts many of his recipes on his website: http://www.911cheferic.com/