Maya’s Roti (ve)
This dish is popular with children as well as adults, both in making and in eating. My children love it hot from the pan with butter on. We often have a competition on who can make the roundest one. Makes 10-12.
- 2 cups of atta
- 1 cup warm water (or more depending on the flour used)
- Butter for buttering at the end (optional)
- Place atta in a medium to large bowl
- Add water bit by bit and mix it with your hands
- Once the dough starts joining, add more but small amounts of water at a time until the dough is completely joined to one rough mass
- Let the dough rest for 5-10 minutes and wash your hands
- Kneading the dough with wet hands. Avoid using more flour to knead the dough as it can get too hard. Instead use wet hands until the dough is smooth and soft. You can add a few drops of water at a time whilst kneading if the dough starts getting too sticky.
- Cover the dough and let it rest for at least 30 min, or longer if possible
- Heat up a tawa or a pan, medium to hot heat
- Whilst the pan is heating up, use atta for dusting and roll the dough into small golf size balls with your hands. The smoother the dough ball is the easier it is to roll out and fluff up when cooking
- Taking one dough ball at a time, dust it, flatten it and roll it into a pancake shape. Try to make it evenly flat leaving no thick edges, whilst using as little flour for dusting as possible
- Once the roti is rolled, pick it up gently and clap off the access flour before placing it on the hot pan/tawa for cooking
- Let the first side cook for around 12 seconds and then turn it over
- The second side should cook for at least double the time, around 24 seconds.
- When you see small air bubbles starts forming, turn it over and let it fluff up. (not all roties fluff up, but they are equally tasty, so be careful not to burn it)
- The roti is cooked once it is light brown on the second side.
- Take it off the pan and lightly butter it. It is ready to be served!
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