Place all of the flour into a large mixing bowl. Aerate flour with hand just to loosen any lumps. Slowly pour water into bowl with flour mixing by hand while pouring. The dough shouldn't be too sticky and it should knead easily. At this point, knead the dough a few times turning over until dough is round and smooth.
Separate the dough into 8 parts, it should be about the size of a tennis ball. Roughly roll out each of the 8 balls using flour to stop from sticking to the surface until flattened and about 5 inches in diameter. using a paper towel or painting brush, brush each round with oil just enough to cover surface. Fold in all sides to form a rough square and put aside to sit.
In about 10 minutes or so, but pan or tawah to heat on high heat. While heating, roll out first roti. Pick up each square and fold in corners until each one is round. Dust with flour and roll out with rolling pin picking up and rotating until each round becomes a flat almost 10 inch surface. Place on hot skillet and lower heat to medium. As soon as slight bubbles form (about 10 seconds) flip roti with spatula then brush the surface with oil and turn quickly. brush the next side with oil and immediately turn. Press edges with spatula to ensure dough is cooked.
At this point both sides should have darkened spots. Quickly remove place in a lined plate and wearing oven mitts on both hands, quickly pick up hot roti and clap it between both hands so that it becomes loose and cracked. Place on a plate and repeat the rolling and cooking process with the rest of the roti.
Note: The cooking of the roti is a very fast process where it is able to keep the pan on at a medium to low heat between cooking. While each roti is cooking it is wise to rotate slightly on pan so that it cooks evenly and once you become more skilled you can roll each one out on the surface as while cooking one.
Author's Comments
It's probably THE most popular accompaniment to East Indian dishes. This is the way that I was taught to make it from the West Indies. it's a bit tricky to get at first but it' worth it.
Almost everything is done by hand. Prep time is only for first few times. This can become cut drastically in half when you get the hang of it.
P.S. the proper cooking tool to use is called a tawah. It's a cast iron flat skillet type surface but a large frying pan will work fine.
Instructions
Place all of the flour into a large mixing bowl. Aerate flour with hand just to loosen any lumps. Slowly pour water into bowl with flour mixing by hand while pouring. The dough shouldn't be too sticky and it should knead easily. At this point, knead the dough a few times turning over until dough is round and smooth.
Separate the dough into 8 parts, it should be about the size of a tennis ball. Roughly roll out each of the 8 balls using flour to stop from sticking to the surface until flattened and about 5 inches in diameter. using a paper towel or painting brush, brush each round with oil just enough to cover surface. Fold in all sides to form a rough square and put aside to sit.
In about 10 minutes or so, but pan or tawah to heat on high heat. While heating, roll out first roti. Pick up each square and fold in corners until each one is round. Dust with flour and roll out with rolling pin picking up and rotating until each round becomes a flat almost 10 inch surface. Place on hot skillet and lower heat to medium. As soon as slight bubbles form (about 10 seconds) flip roti with spatula then brush the surface with oil and turn quickly. brush the next side with oil and immediately turn. Press edges with spatula to ensure dough is cooked.
At this point both sides should have darkened spots. Quickly remove place in a lined plate and wearing oven mitts on both hands, quickly pick up hot roti and clap it between both hands so that it becomes loose and cracked. Place on a plate and repeat the rolling and cooking process with the rest of the roti.
Note: The cooking of the roti is a very fast process where it is able to keep the pan on at a medium to low heat between cooking. While each roti is cooking it is wise to rotate slightly on pan so that it cooks evenly and once you become more skilled you can roll each one out on the surface as while cooking one.
Author's Comments
It's probably THE most popular accompaniment to East Indian dishes. This is the way that I was taught to make it from the West Indies. it's a bit tricky to get at first but it' worth it.
Almost everything is done by hand. Prep time is only for first few times. This can become cut drastically in half when you get the hang of it.
P.S. the proper cooking tool to use is called a tawah. It's a cast iron flat skillet type surface but a large frying pan will work fine.
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