World Spices Cooking Class 2: Roti from India

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.

Indian whole wheat 'rotis' to scoop up our Thai curry

Indian whole wheat ‘rotis’ to scoop up our Thai yellow curry

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.
chile flakes with cumin and caraway seeds

chile flakes with cumin and caraway seeds

  • The flour is sifted and all the above spices, along with fenugreek and turmeric and salt, are added.
    tumeric, salt and fenugreek

    tumeric, salt and fenugreek

    the atta flour is sifted and mixed with all the spices, then a well is formed

    the atta flour is sifted and mixed with all the spices, then arranged into a well.

  • Water and a small amount of oil is added into the well until the dough is soft.

    Water and a small amount of oil is added in until the dough is soft

    Water and a small amount of oil is added in until the dough is soft

  • The dough is divided and formed into balls.

    roti dough

    roti dough

  • The balls are flattened and then rolled with a rolling pin.

    rolling the roti into flat cakes

    rolling the roti into flat cakes

rolled-out rotis with saran wrap

rolled-out rotis covered with saran wrap until ready to be fried in a dry pan

  • 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!
Indian whole wheat 'rotis' to scoop up our Thai curry

Indian whole wheat ‘rotis’ to scoop up our Thai curry

Chef Eric posts many of his recipes on his website: http://www.911cheferic.com/

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One response to “World Spices Cooking Class 2: Roti from India

  1. Pingback: World Spices Cooking Class 2: Thai Yellow Chicken Curry with Cashews | Albatz Gallery & Blog·

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