|Nutritional Guidelines (per serving)|
Roti is a popular flatbread in the regions of South America that have Indian influences in their cuisine, such as Suriname and Guyana. Roti is an Indian flatbread -- it is a simple dough that is rolled out into a circle and cooked on a hot griddle. It can be stuffed with potatoes or lentils before it's cooked (dhalpuri), used as a wrap or simply served on the side of a plate of curry or dhal to help soak up all of the delicious sauce. These roti are thin, soft and pliable, and can be made with white or wheat flour.
- 2 1/2 cups self-rising flour (or 2 cups self-rising flour plus 1/2 cup whole wheat flour)
- 2 tablespoons vegetable oil (plus 1 teaspoon and some for pan)
- 1 cup warm water
- Optional: melted butter
Place flour(s) in a bowl. Mix in the 2 tablespoons of vegetable oil.
Add the water slowly, stirring as you go, until the dough starts to come together. Keep stirring, adding a little more water if the dough is dry, until the dough forms a ball.
Turn the dough out onto the counter and knead, adding a little flour if the dough is too sticky. The dough should be soft, but not sticky enough to adhere to your hands or the counter.
Let dough rest for 10 minutes, covered with a damp cloth.
Roll out the dough into a large circle, about 1/4-inch thick. Spread about 1 teaspoon vegetable oil over the surface of the dough. Roll the dough up into a long roll.
Cut the dough into 8 to 10 pieces. Roll each piece out flat into a 6-inch circle. Let circles rest, covered with damp cloth, for 5 minutes.
Heat a flat heavy griddle or skillet (a cast iron skillet or crepe pan works well) over low to medium heat.
Roll the first circle of dough out as thin as possible (to about an 8- to 9-inch circle).
Add about 1 teaspoon oil to the skillet. Place dough in hot skillet. Cook until bread puffs up and turns light brown on the skillet side, 1 to 2 minutes. Slide bread to the side of the pan with your fingers, and quickly flip to brown the other side, cooking for about 1 to 2 minutes more.
Remove from heat and place roti in a colander to cool. Cover roti with a damp towel while you cook the rest. Add more oil to the skillet as needed.
Brush roti with melted butter before serving, if desired. Roti can be reheated just like tortillas: in a low oven, wrapped in foil, or in the microwave covered with a damp cloth.