2 c All-purpose flour
1/2 ts Salt
1 x Vegetable oil
1/4 ts Baking soda
1 x Milk to mix
Sift together the flour, baking soda, and salt into
a bowl. Add enough to form a stiff dough. Knead the
dough well on a lightly floured board, form into 4 or
more equal-sized balls. Roll out the dough thinly to
form 8-inch or 12-inch circles. Then brush on a thin
coating of vegetable oil. Roll into balls again,
cover, and allow to stand for 15 minutes at room
temperature.
Roll out the dough again and flatten to the original
dimensions by patting lightly. Heat a cast-iron or
heavy-bottomed frying pan so that when tested with a
drop of water, it sizzles. Place the rotis, one at a
time, in the pan and cook for a minute. Turn, and
spread a thin layer of vegetable oil on the face of
each roti, and turn frequently until cooked- when
brown flecks appear on the surface. Remove from frying
pan and pound between the palms of the until it
becomes supple. Keep rotis warm and moist by covering
with a towel. Yields: 4-6 servings
Notes from cookbook: Traditionally rotis are cooked
on a flat iron grid called a tawa, but any heavy
skillet or griddle can be used. If the roti is to be
filled with any curried meat, poultry, or vegetable
and eaten as a food, make 12-inch rotis. Place the
filling in the center and fold in the edges. When
they are to be served as a bread to dip up curries,
chutney gravies, prepare 8-inch rotis.
