Roti and how to….

Tonight I used this recipe-
 
Roti Chanai
3 cups plain flour
Pinch of salt
Pinch of sugar
1/2 cup milk
1/4 cup water
1/5 cup extra water
Combine dry ingredients in a medium sized bowl.
Add the liquids (milk and initial portion of water) gradually to flour, working mixture with your hands. Knead until the dough is smooth and elastic – kind of like play-dough. You will probably have to add some of the extra water while you are kneading to get the dough to the play-dough like consistency. Flours differ so you won’t know exactly how much water you need until you start kneading and can feel the dough.
Form the dough into a roll then pinch the the roll into six pieces.
Oil your hands with peanut oil then form each piece of dough into a ball, ensuring the surface is lightly oiled all around. Put the oiled balls back in the bowl. Cover the bowl with plastic wrap then place in a warm place and leave for 5ish hours.
 
And this method for the curled ones.
I just rolled the dough rather than pleating. You do need to get it thin and get over yourself. It doesn’t matter if it breads as you are going to fold it anyway.
I will use the recipe on instructions but with melted butter rather than ghee.

 

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