Evening Edge
What’s For Dinner?
DEL.ICIO.USRoti
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Rotis are as simple as bread can be. Unbleached, unrefined, unseasoned, unleavened. But they do have a magic trick. Home cooks roll out the rotis and cook them in the concave skillet called a tawa until dark spots appear on both sides. And then they hold the rotis over an open flame until they inflate like a Mylar balloon.
A simple, tender roti makes any meal, not just an Indian one, seem complete.
Homemade roti are not at all hard to assemble, and they puff every time. Even the deformed first attempts puff. You will need to find atta, the fine whole wheat flour, at an Indian market or the DeKalb Farmers Market. And if I find a chakki (mill) somewhere in the city, I'll let you know.
-- John Kessler
Hands on time: 35 minutes Total time: 50 minutes Serves: 15
Ingredients:
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2 teaspoons vegetable oil
1 cup whole-meal flour (atta)
Water as needed
Instructions:
In a bowl, pour oil over flour. Add just enough water to pull the dough together into a tacky, glossy ball with your hands -- about 1/4 cup, but it really depends on the freshness of the flour. Cover and let rest 30 minutes at room temperature (or in the refrigerator overnight).
Roll the dough into 15 pingpong-size balls between your palms. On a lightly floured surface, roll the balls to 6-inch-diameter rounds with a rolling pin.
Place a heavy, ungreased nonstick or cast-iron skillet over a medium-high flame. Place a cake rack over a medium flame or electric element. Cook the rotis, one by one, on each side in the pan for about 30 seconds, until brown spots develop. Place on the cake rack in the flame; flip after 5 seconds. They should puff immediately. Remove. Keep prepared rotis warm in aluminum foil until all are cooked.
Roll the dough into 15 pingpong-size balls between your palms. On a lightly floured surface, roll the balls to 6-inch-diameter rounds with a rolling pin.
Place a heavy, ungreased nonstick or cast-iron skillet over a medium-high flame. Place a cake rack over a medium flame or electric element. Cook the rotis, one by one, on each side in the pan for about 30 seconds, until brown spots develop. Place on the cake rack in the flame; flip after 5 seconds. They should puff immediately. Remove. Keep prepared rotis warm in aluminum foil until all are cooked.
Nutrition:
Per serving: 37 calories (percent of calories from fat, 20), 1 gram protein, 6 grams carbohydrates, 1 gram fiber, 1 gram fat, no cholesterol, trace sodium.
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