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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 98.3
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 93.4 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.7 g

View full nutritional breakdown of Indian, Roti Flatbread (6-8" diameter) calories by ingredient
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Indian, Roti Flatbread (6-8" diameter)

Submitted by: SILVERDREAMS786

Introduction

This simple bread is so tasty with your favorite Indian Dish, or simply with Butter and Jelly! This simple bread is so tasty with your favorite Indian Dish, or simply with Butter and Jelly!
Number of Servings: 12

Ingredients

    2 Cups Golden Temple Durum Atta Flour
    1/2 tsp salt
    3/4 - 1 cup water (more or less)
    1 Tbsp Canola oil

Directions

1. Mix together in a medium sized mixing bowl, salt, flour, and oil, adding water as needed to create a good consistency in the dough. (if dough is too thick, the bread will be too hard, if too thin, it will be hard to make. If it gets too soft, it can be refrigerated to make it easier to work with.) Mix with hands until dough is fairly well mixed, then proceed with hand held bread kneader, or knead by hand until smooth and pliable. Cover and allow to sit for at least 10-20 minutes before continuing to next step. (I prefer to make the dough softer and refrigerate it.)

2. Preheat a flat griddle (unoiled and dry) on med-hi heat. Seperate dough into 12 equal balls. Keep in mind that there should be some flour around to keep everything less sticky. The flour should be sprinkled on the surface you're working on, and/or kept in a small plate to help you work with it. Flatten out balls with the palm of your hand, then roll out with a rolling pin. Try to keep a uniform circle shape. Pick up the flattened dough into your hand, and pat it out again, to help make it more flat and even. (This part may be tricky, so if you're having too much trouble with it, then you can skip it.)

3. Cook the roti for about 1 minute. The surface will change from light to dark. Once it changes, flip the roti, and cook until small bubbles form, and the bottom is browned. Flip roti again, then press very lightly with spatula on the sides, turning the roti slightly as you press. This should cause the roti to puff (sometimes in just a couple places, sometimes the whole thing). When the bottom is also browned, then remove from heat.

Number of Servings: 12

Recipe submitted by SparkPeople user SILVERDREAMS786.






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