First use AP flour and if you can get it Indian style whole wheat flour called atta.
1 cup AP flour
1 cup atta flour
salt
about 3/4 cup of water, to make a soft dough.
There is no levin in this bread, you can use it right away.
Mix the dough till it is soft and smooth, as you mix with your hand, all some oil, not much, pour it into your hand and massage it into the dough.
Now you have a ball of dough that will make 4 rotis.
Divide the dough into four pieces.
Roll the dough with a rolling pin, try to keep the edges as thin as possible, the center will thin out as you roll.
Now the dough is rolled out nice and thin. You can also toss the dough like a pizza but it takes practice.
In the meantime the tandoor has been heating up. It does not take very long.
The roti pot we use has been heating up on the top opening of the oven. Now take some water mixed with salt and pour it on the upside down bowl. Watch out, it will splatter. It is very hot at this point.
Next place the roti on the bowl. Don't leave the area, these things cook very quickly.
The brown sticks in the photo are skewers. We have threaded some skirt steak on to the skewers and they are cooking as the roti bakes.
When you see brown spots on the bottom, just lift the edge to look, then it is time to flip it over and cook the other side.
When both sides are properly done, remove the roti and fold it like a handkerchief, that is what roomali means.
The roti is now ready to be served. You can stuff it with a curry chicken/potato mixture
1 cup AP flour
1 cup atta flour
salt
about 3/4 cup of water, to make a soft dough.
There is no levin in this bread, you can use it right away.
Mix the dough till it is soft and smooth, as you mix with your hand, all some oil, not much, pour it into your hand and massage it into the dough.
Now you have a ball of dough that will make 4 rotis.
Divide the dough into four pieces.
Roll the dough with a rolling pin, try to keep the edges as thin as possible, the center will thin out as you roll.
Now the dough is rolled out nice and thin. You can also toss the dough like a pizza but it takes practice.
In the meantime the tandoor has been heating up. It does not take very long.
The roti pot we use has been heating up on the top opening of the oven. Now take some water mixed with salt and pour it on the upside down bowl. Watch out, it will splatter. It is very hot at this point.
Next place the roti on the bowl. Don't leave the area, these things cook very quickly.
The brown sticks in the photo are skewers. We have threaded some skirt steak on to the skewers and they are cooking as the roti bakes.When you see brown spots on the bottom, just lift the edge to look, then it is time to flip it over and cook the other side.
When both sides are properly done, remove the roti and fold it like a handkerchief, that is what roomali means.
The roti is now ready to be served. You can stuff it with a curry chicken/potato mixture
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