Fresh rotis, hot from the oven

The word roti is use dto describe the various types of Indian breads. Ranging from plain chappatis, rotis form an important part of a menu.

BHATURA

Ingredients

• 1 cup yoghurt
• ½ cup warm water
• 1 tsp bicarbonate of soda
• 4½ cups flour
• 1 tsp salt
• 2 tsp sugar
• 1 tbsp melted butter or ghee
• oil or ghee for deep-frying

Method

Place yoghurt and water in a large mixing bowl

Stir in the bicarbonate of soda

Sift in the dry ingredients

Mix well and knead until smooth

Cover and leave in a warm place for up to three hours

Knead again with the butter

Divide into 20 pieces

Roll out into circles of 10 to 12cm in diameter

Deep-fry in hot oil or ghee until well puffed and lightly coloured

Remove with a draining spoon.

SIMPLE ROTI

Ingredients

• 2 cups flour
• 1 tbsp oil
• 1 cup hot water
• ghee for brushing over roti
• flour for dusting

Method

Sift flour into a mixing bowl

Make a well in the centre, add the oil

Mix while adding water until a dough is formed

Knead well into a soft dough, divide into eight portions

Sprinkle flour on a smooth worktop

Roll each roti to a 18 to 20 cm diameter circle

Cook on a griddle until evenly speckled

Remove from griddle onto plate for serving.

PARATHA

Ingredients

• 2 cups flour
• 3 tsp baking powder
• ½ tsp salt
• 1 tbsp semi-solid ghee
• 1 cup hot water
• flour for sprinkling
• ghee for smearing and basting

Method

Sift dry ingredients into a mixing bowl and rub in ghee

Add the water and mix with a wooden spoon until there is no trace of dry flour

Knead into a soft dough, divide into six equal portions

Roll into a 15cm round disc

Smear a teaspoon of ghee, sprinkle flour and fold into squares

Roll out into 15cm x 15cm squares

Cook on moderately hot griddle while basting with ghee until paratah is puffed and well toasted

Serve freshly toasted with curry.

NAAN ROLLS

Ingredients

• 4 cups flour
• 1 tsp salt
• 1 tbsp sugar
• 2 tbsp milk powder
• 1 x 10g sachet of instant yeast
• 2 eggs
• ¼ cup melted butter
• ½ cup buttermilk or yoghurt
• ¾ cup warm water
• warm water or milk to brush over
• poppy seeds (white) for sprinkling
• butter for brushing onto baked rolls

Method

Sift flour, salt, sugar and milk powder into large mixing bowl, stir in yeast

Beat together the eggs, butter, yoghurt and water/milk

Add to dry ingredients and mix into a soft dough

Knead for a few minutes until dough is springy

Place in a deep bowl or lightly greased plastic packet for an hour

Knead lightly again and divide into eight portions

Roll into lengths of 10 to 12cm

Place on greased, floured baking tray, leaving 2.5cm space between

Leave in a warm place to rise for 20 to 25 minutes

Preheat oven to 180°C, brush well-risen rolls with warm water or milk

Sprinkle poppy seeds over, bake for 20 minutes or until golden

Remove from oven, cover with a damp tea towel for five minutes, brush with butter.