Homemade Roti I

Introduction

History

Roti has been a part of Indian cuisine for centuries, with its origins dating back to ancient times. It is believed to have been introduced to India by the Mughals and has since become a popular dish across the country.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to knead the dough well to ensure a soft and pliable roti.

- Cooking the roti on a hot griddle will help it puff up and become light and fluffy.

- You can add different spices or herbs to the dough for added flavor.

Serving Suggestions

Serve roti with your favorite curry or vegetable dish for a complete meal.

Cooking Techniques

Knead the dough well to ensure a soft and pliable roti.

- Cook the roti on a hot griddle for a light and fluffy texture.

Ingredient Substitutions

You can use whole wheat flour instead of all-purpose flour for a healthier option.

- You can use ghee instead of oil for a richer flavor.

Make Ahead Tips

You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours before cooking.

Presentation Ideas

Serve roti on a platter with a side of chutney or pickles for a colorful and appetizing presentation.

Pairing Recommendations

Roti pairs well with a variety of dishes, including curries, dal, and vegetable stir-fries.

Storage and Reheating Instructions

Store leftover roti in an airtight container in the refrigerator for up to 3 days. Reheat in a hot griddle or microwave before serving.

Nutrition Information

Calories per serving

Each serving of roti contains approximately 100 calories.

Carbohydrates

Each serving of roti contains approximately 15 grams of carbohydrates.

Fats

Each serving of roti contains approximately 3 grams of fat.

Proteins

Each serving of roti contains approximately 2 grams of protein.

Vitamins and minerals

Roti is a good source of iron and B vitamins.

Alergens

Roti contains wheat, which may be a common allergen for some individuals.

Summary

Roti is a nutritious and filling dish that is a great source of carbohydrates and essential nutrients.

Summary

Roti is a simple and delicious flatbread that is a staple in Indian cuisine. With its soft and fluffy texture, it is the perfect accompaniment to a variety of dishes.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory that I hold close to my heart. It was many years ago, when I was just a young girl eager to learn the art of cooking from my own beloved grandmother. She was a master in the kitchen, able to whip up delicious meals from just a handful of simple ingredients.

One day, as I sat by her side watching her knead and roll out dough for chapatis, I asked her if she could teach me how to make them. She smiled at me, her eyes twinkling with mischief, and said, "Ah, but my dear, we don't make chapatis here. We make something even better - homemade roti."

I was intrigued. I had never heard of roti before, and I was eager to learn this new recipe. My grandmother set to work, pulling out the flour, water, and a pinch of salt from the pantry. She mixed them together in a large bowl, her hands moving swiftly and surely as she kneaded the dough to the perfect consistency.

As she worked, she began to tell me the story of how she had learned to make roti herself. It was a recipe passed down from her own mother, who had learned it from her mother before her. Each generation had added their own twist to the recipe, creating a delicious and unique version of this traditional Indian bread.

I listened intently as my grandmother shared her secrets with me, explaining the importance of getting the dough just right and the technique for rolling it out into thin, round circles. She showed me how to cook the roti on a hot griddle, flipping it over and over until it puffed up and turned golden brown.

Finally, after what seemed like hours of kneading, rolling, and cooking, the roti was done. My grandmother placed it on a plate, drizzling it with a little ghee and sprinkling it with a pinch of salt. She handed me a piece, still warm from the griddle, and told me to taste it.

I took a bite, savoring the chewy texture and the buttery flavor of the ghee. It was unlike anything I had ever tasted before, and I knew in that moment that this recipe would become a staple in my own kitchen for years to come.

From that day on, I made homemade roti regularly, perfecting my technique and experimenting with different variations. I added herbs and spices to the dough, stuffed it with vegetables and meats, and even tried my hand at making sweet versions with sugar and cardamom.

Each time I made roti, I thought of my grandmother and the day she had shared this recipe with me. It was a bond that connected us across generations, a shared love of cooking and a desire to pass down our culinary traditions to those we held dear.

And so, as I sit here now, with my own grandchildren gathered around me, eager to learn the art of cooking just as I once was, I smile and begin to teach them how to make homemade roti. I pass down the recipe, just as my grandmother did before me, knowing that this simple bread will continue to bring joy and connection to our family for years to come.

Categories

| Flatbread Recipes | Jamaican Appetizers | Jamaican Recipes | Wheat Flour Recipes |

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