Indian Food Easy Peasy: Roti

Here I share an older post with you on how to make roti (Yes, you can!)

I mentioned earlier, that my Mum is visiting with us and that often means we’re treated to a variety of traditional Indian dishes, cooked in a manner I don’t (read: am not able to) prepare myself. We rescheduled our Meat Free day to Thursday, and the smells wafting out of the kitchen took me back to my childhood. Do you remember me mentioning my frustration with the green bean curry
in a previous Meat Free post? I don’t regret much, but I have come to regret all the years I spent complaining about and avoiding my Mother’s green bean curry. Rolled in a roti (my father still refers to this as “handmade bread”; as a child I thought this was so much more sophisticated than ‘roti’!) fresh from the pan, with vegetable achar and sambals or grated carrot, what a delight! A simple lunch-time meal, that is probably still enjoyed in many Indian (and non) households across the planet.

We made a potato curry as well, to complete our mini thali, or assortment of dishes (usually vegetable) served with roti or naan.

I ventured into new territory, and while my Mum stepped out, I took it upon myself, armed with Zuleikha Mayat’s Indian Delights, to make my own roti. Let it be said that the last time I tried to make roti, was in my third year of University and I ended up with a rock-like UFO, not even fit to give away to the destitute and starving. I sincerely wish I was exaggerating. Unfortunately, I have witnesses, who are still around to tell the tale.
Depsite this rather extended hiatus, from the roti-making, I was determined to make a hand-made bread worthy of Mother’s green bean and potato curries.<

The end result surprised everyone, especially myself. Scroll down for results.

Photo property of foodandthefabulous.com

Roti

This unleavened bread, made of flour (or millet), and ghee (clarified butter) rolled very thin, is pan fried on a griddle or “thava” which is a heavy-based skillet. My Mum has had the same one since I was a tot and I have eyed it mercilessly and longingly ever since. However, it does weigh a ton. My own thava is a very light pan, but a skillet or griddle pan would work just fine and dandy.
When next I visit my parents in Kwa-Zulu Natal, I intend to take some time out to hunt down the perfect roti making vessel!

This recipe was adapted from Indian Delights, mentioned above.

far from perfect but delicious stack of rotis. Photo property of foodandthefabulous.com

Ingredients

2 cups plain white cake flour + extra for dusting (keep the bag at hand)
1/4 cup mielie meal (I used semolina)
3/4 cup water, freshly boiled
2 tbsp boiled milk
1 tbsp melted ghee (I didn’t have any, so used melted butter)

pinch salt
160 g or approximately 1/3 block butter (I know, I freaked out! But just got into it. It makes ALL the difference)

Method

Add semolina/mielie meal into a large bowl. Add milk. Indian Delights asks that you use, what they refer to as the “malaai” or cream that forms on top of the boiled milk, as it improves the texture. I did what they said, even with my 2 % milk. I’d like to think it helped.

Add melted butter, salt and the hot water. I’d say just add 1/2 of the water now. And then dribble it in when you add the flour, to achieve a dough of the perfect consistency. These may be time honoured recipes, but I know that even my Mum has had flops, at times, using these golden oldies.

Mix well.
Leave the mixture to cool slightly.

photo property of foodandthe fabulous.com

Add the flour, and dribble the water in as you knead. Knead well, on a well floured board (the flour is your best friend, all through, you will see) for 4-5 minutes. The dough you end up with will be soft, silky and warm.

Leave to rest for an hour, covering with a tea towel. The Aunties and Grannies usually have a special towel reserved for roti making!
Then, divide into 4 balls. In mean while, heat butter (all of it), in a small pot on the stove.

Roll one out, constantly re-flouring the board and the rolling pin as you work. Roll out, till you have a disk (I use this term loosely, of course!) of around 20-22 cm diameter. Now, no need to rush out for your old geometry compass. The dough should be fairly thin – 2 millimeters thick or so. Brush the roti with melted butter.
photo property of foodandthefabulous.com
Cover the remaining three balls of dough with a tea towel, to prevent them from drying out

It is recommended that you fold the roti in half, quarters, eights and so a forth, brushing with butter as you go along your merry way. I put my foot down here. I wanted roti, after all. Not clogged arteries. But, do go ahead if like Nigella, you have no fear. It can only make the bread softer and more scrumptious.

The shameful secret, revealed!

Now, roll out again, flouring the board and rolling pin as you work. Your hands may ache, if you are not an expert baker, spring roll and pastry maker. Just hold on. You’re almost there.
2 millimeters or thinner is the goal. If, like both my grandmothers, you’re blessed that way, you will end up will a large, perfect disk.
I shall share a tip, picked up from my Mum (and a family shame, I believe. But she doesn’t know I’m writing about this, yet!).
I used a bowl, to cut out the roti rounds! Besides, I wanted a petite sized bread. Excuses? Who, me?

Behold, after 3 decades, this family secret exposed! photo property of foodandthefabulous.com

I’d say, despite the temptation otherwise, roll out all the rotis first (being careful to flour or add greaseproof paper between each roti as you stack) and then cook them. I mention this, because, cautious of the flour overload, I did not. And as a result, I had to re-roll a number of rotis. Labour of love, I kept repeating to myself.

Brush the hot thava with melted butter, and place a roti on. It will start to bubble slightly after a few seconds (look at the picture below). Turn.

A roti should be speckled brown (sometimes a dark brown dot. Ahem.). It will be crispy in places, but at the same time light and soft.


out of the frying pan…photo property of foodandthefabulous.com

Cover with a tea towel as you stack the rotis on a plate.

Verdict?
My Mum asked me for my recipe! Ha. I’d say it was a triumph. I have no idea how the Aunties and Grannies make this in enormous quantities, on a daily basis. The recipe is quite simple though. I suppose my anxiety at having gotten it so wrong in the past, and my ineptitude with the rolling pin made me slower than I’d have liked to be.

Having said that, I will make this again. Every week, my husband demanded. We’ll see about that, I retorted.
As for the lip smacking green bean and potato curries, I can’t betray all of my Mum’s secrets now can I?
I will attempt my own version in the future, and if it’s any good, it will feature here.

Originally posted 30 Sept 2010


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19 Comments

  1. Karen on 01 October 2010

    I've never tried roti, but want to now! They look great! Glad your mom was happy with them too. Great post!

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  2. Ishay on 01 October 2010

    Hi Karen.
    Thank you so much. Growing up in a community that makes roti, as a staple, I know mine are far from beautiful. I want to try to get them right-am no Chef as I mentioned before! Please do try them and let me know…warm, soft, buttery with the right amount of crisp!

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  3. DN on 13 October 2010

    Hey Ishay! I was so inspired by this post that I tried out the recipe last night. They were great, but you need to provide more specific measurements for the butter – not all blocks are created equal! I buy my cooking fat in blocks of half a kilo. So – assuming you didn't mean a third of that – I took a bit of a guess. It was probably too much initially, the dough had the consistency of short pastry, so I added a lot more flour which balanced things out. And also no butter later in the process. But they turned out great and I'll definitely be making them again. Also, the tip with the bowl is excellent. Had a long discussion with my neo-imperialist Bombay friend about the difficulty of rolling round chapattis and roti and we agreed that the bowl technique will be the salvation of cooks everywhere!

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  4. Ishay on 13 October 2010

    Hi Dawn!
    So happy you tried the rotis.
    You know, I still think it's just my husband and one friend reading these posts, and write the recipes for those who know my kitchen and the blocks of butter in it!
    I was indeed referring to a 500g block. Becasue I had so much at stake here (mentally), I tried to follow the recipe as closely as I could, but even then I cut down on the butter.
    You will use 1 tablespoon of melted butter for the dough. Mine was sticky too. Enter, the flour. Told you it'd be your best pal.The 1/3 block (an approximation) of melted butter is what you'd use during the rest of the process (buttering the rolled out balls, buttering the thava before each roti is placed on it, and buttering the roti itself as it sizzles on the thava)
    Next time, I will try this with a lot less of the buttering. I do think some of it is essential to creating a soft bread though.
    Bless you and your friend for adopting the plate technique.
    I'd have been devastated if you were able to just roll out a perfectly round roti!
    Happy editing and cooking.

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  5. lulu on 22 October 2010

    Hello Ishay,

    What a fantastic site and thank you so much for all the vegetarian options. It is great. I can't wait to try these myself.

    Love Louise

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  6. Yanga on 17 February 2011

    hey, so blessed to have found your blog via food24, I am a vegetarian and I ADORE Indian foods! I am still gathering up courage to try out my own saag paneer (if you have a fail proof recipe, pleaseeeee share it). I am going to try out the roti recipe as well as the tofu one on a previous post. many thanks.

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  7. polkadotcupcake on 18 February 2011

    Mmmm this is amazing, i can’t WAIT to try making roti’s in my new kitchen! btw, is this similar to making naans? Then next time I make butter chicken, I’ll do this too!

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  8. jonathan on 18 February 2011

    coolski will also use with mexican food

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  9. AfriAsian on 18 February 2011

    Ishay, I’ve always loved eating them, but never tried making them. So, I’ve bookmarked your recipe and I will try it out very soon! :))

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  10. merlot_girl on 18 February 2011

    My dad still calls it “handmade bread” too, well in his words “handmig bread”.. Love your post, reminds me so much of my family too!

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  11. Veni on 25 February 2011

    MMm i also love green beans, your pick has made my hungry today. Although what would happen if i tried cutting down on the butter.
    U know Indian men and the history of Cholestrol. “When i overdo the oil thing in my cooking, hubby says I’m taking the phrase – a way to a man’s heart is thru is stomach – literally.

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  12. Jai on 12 May 2011

    After being married for 10 years (and living away from KZN, we still look forward to my mum-in-law’s roti’s – as I still can’t get them right, regardless of which recipe I follow …

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  13. Dave on 16 May 2011

    Spending much of my time in Durban I love cooking Indian food but have always missed some of the secrets/tips that the Indian aunties know. Thank you for sharing many of them with us. Look forward to trying lots of your recipes in the future and thank you for making them so easy to follow.
    Keep up the good work!

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  14. [...] Garnish with curry leaves or coriander and serve with basmati rice or roti. [...]

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  15. Nerissa on 23 April 2012

    Luv ur step by step method and the pics are great!lovely site

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  16. [...] Garnish with curry leaves or coriander and serve with basmati rice or roti. [...]

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  17. Ana on 15 September 2013

    hahahahhaaa love the bowl trick!!!!! ingenious!

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  18. Stanley Floris on 04 November 2014

    Dear

    Where can I buy a home made/manufactured thava/pan for frying rotis.
    I live in Cape Town and would like to know where the one in your article was purchased. I can use it on a grid over coals?

    Thank you.

    Stanley

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  19. Ishay on 03 December 2014

    Hi there. I have a thin base thava that I carried up from Durban, my mother has the real-deal. In Cape Town I’d ask around the shops in Rylands, or just use a heavy based teflon coated pan – like the ones from Le Creuset. I use them for pancakes and such too…

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