Roti (baked)
Roti (baked)
Ingredients
sorghum:
water:
salt, table:
oil, cooking/salad:
sorghum:
water:
salt, table:
oil, cooking/salad:
Dish Type: Other
Country: India
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Mix flour, water and salt to form a firm dough. Knead it thoroughly.
2. Shape it into a ball.
3. Sprinkle some dry flour on a wooden board and place the dough ball on it. Flatten the dough by hand, pressing into a circle of fairly even thickness.
4. Bake the flat dough on a hot shallow pan or grill. After about half a minute, sprinkle water on the baking dough.
5. Turn the roti over and bake it on the other side for 30 seconds or until it puffs.
6. Serve it with pickles, chutneys, dhal or vegetable sauces.
1. Mix flour, water and salt to form a firm dough. Knead it thoroughly.
2. Shape it into a ball.
3. Sprinkle some dry flour on a wooden board and place the dough ball on it. Flatten the dough by hand, pressing into a circle of fairly even thickness.
4. Bake the flat dough on a hot shallow pan or grill. After about half a minute, sprinkle water on the baking dough.
5. Turn the roti over and bake it on the other side for 30 seconds or until it puffs.
6. Serve it with pickles, chutneys, dhal or vegetable sauces.
Comments
This unleavened thin flat bread shoul have a light colour. For up to 24 h of storage it should remain soft. A dark product is not desired.
This unleavened thin flat bread shoul have a light colour. For up to 24 h of storage it should remain soft. A dark product is not desired.
Source
Food and Agriculture Organization of the United Nations (1995), Sorghum and millets in human nutrition, ISBN 92-5-103381-1, Rome
Food and Agriculture Organization of the United Nations (1995), Sorghum and millets in human nutrition, ISBN 92-5-103381-1, Rome