Steven
Hanley
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Tue, 05 Aug 2008
Roti round 2 - 16:01
Yesterday I mentioned my
first attempt at
Roti, last night to help finish off a rather nice pumpkin, spinach and
chickpea curry I thought I would take to heart some of the lessons learnt and
information gleaned online. So I made more Roti.
This time I used a heavy base stainless steel pan, not quite a Tawa, however I think it is the closest easily available item I had to use. I added a little bit (a few dribbles) of oil to the dough mix before starting to add water. The pan was cleaned off between the cooking of each individual Roti. A quick spray of canola oil was used on the pan surface between each Roti rather than excessive amounts floating in a wok as happened in round 1. Oh and I used self raising flour wholemeal flour.
The bread tasted and felt a lot healthier than round 1, less oil throughout. The bubbles appeared during cooking once the pan base was hot enough, the first two or three Roti were cooked before the pan was hot enough I think. The main problem this time was the bread was not as flaky as good Roti often is when you get it at a restaurant, this may mean I need to fold it over some dribbles of oil once the dough is made as some sites suggested. The other even more annoying problem was that the good bubbly Roti was awfully dry, so it cracked when handled and bent a lot rather than a nice malleable bread you can easily tear and scoop with. I wonder if making the dough just a little moister will help with the dry feeling.
As yummy as it all was it took a lot longer and was more labour intensive to make Roti than simply heat or cook some brown rice, thus I think I will keep Roti for occasional meals and when eating out and stick to brown rice with most of my curries and other Roti friendly dishes.
