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I will admit roti is the hardest thing to make and I think it has taken me almost 2 years to perfect but u can get around it, and I am telling u to follow my directions and YOU WILL get it perfect.
first you have to make the dough, now let me give some tips on the dough when u make the dough make it one day in advance(b4 u are going to sleep) or at least if u have to use it in the afternoon make it in the morning. also make your dough wet, don't make it hard or medium/hard. when we make atta(dough) we tend to make a batch that would last us for a few days. dough get hard and dry in the fridge and when it comes time to use it its not rollable, dough should be soft and moist as opposed to hard and dry.
DOUGH:
3 BOWLS OF ATTA (MAYA /GOLDEN TEMPLE)
WATER NOW I CANT TELL U HOW MUCH WATER CUZ THAT DEPENDS ON THE CONSISTENCY U WANT BUT IF I HAD TO GIVE U AN ESTIMATE I WOULD SAY
1 1/2 CUP WATER
AND A LIL OIL CUZ U WILL NEED IT TO PUT IN THE DOUGH CONTAINER SO THE DOUGH DOES NOT STICK.
OK TAKE A GIANT BOWL PREFERABLY ALUMINUM OR STEAL AND ADD ATTA.
NOW WHEN U ADD THE ATTA MIX IT AROUND WITH YOUR HANDS A LITTLE JUST TO MAKE THE ATTA MANAGEABLE. NOW AFTER U DO THAT ADD WATER LITTLE BUY LITTLE NOT ALL AT ONCE. NOW WHEN U ARE DOING THIS, MAKE SURE THAT AT 1ST U ADD ENOUGH WATER THAT U CAN COLLECT THE ATTA ALL 2GETHER, THEN START MIXING BOTH INGREDIENTS TOGETHER WITH UR HAND. AFTER FEW MINUTES U WILL NO WHEN TO ADD MORE WATER IF THERE IS ATTA LEFT IN THE CORNERS OF THE BOWL PUT SOME WATER (A LITTLE) IN UR HANDS AND THEN WITH UR HANDS SCRAPE THE BOWL AND INCORPORATE WITH THE REST OF THE DOUGH. WHEN U FINALLY HAVE THE DOUGH COLLECTED, THEN WASH UR HANDS IN THE SINK AND LEAVE THEM WET AND COME BACK TO THE BOWL AND START KNEADING AND PUNCHING THE DOUGH WITH UR WET HANDS, WHEN THE DOUGH IS DONE MAKE SURE THE DOUGH IS NOT ROCK SOLID IT SHOULD BE ON THE WET SIDE A LITTLE, IF THE DOUGH IS A LIL STICKY ITS OK THAT MEANS UR DONE, BUT IT SHOULDN'T BE NOT TOOOOOO MUCH STICKY THAT MEANS U ADDED WAY TOO MUCH WATER IN WHICH CASE U MIGHT HAVE TO ADD A LIL BIT MORE FLOWER. THUS WHEN U ARE DONE AND THE DOUGH IS READY, U KNOW ITS READY WHEN U TAKE UR FINGER AND LIGHTLY POKE THE DOUGH AND FLUFFS BACK, FOR EXAMPLE WHEN U POKE THE PILLSBURY DOUGH BOY'S TUMMY IT GOES IN AND COMES BACK OUT. IN A WAY WHAT THE DOUGH SHOULD DO BUT THIS NOW SOMETHING THAT IS SO VISIBLE SO IF LIGHTLY COMES OUT ITS OK. OK PUT THE DOUGH IN A CONTAINER WHICH U HAVE ALREADY LIGHTLY OILED, MAKE SURE EVERY CORNER OF THE CONTAINER IS LIGHTLY OILED, TRANSFER THE DOUGH IN TO THE CONTAINER AND TAKE A LIL BIT OF OIL (ANY OIL WILL DO I PREFER OLIVE) AND PUT IT ON THE UPPER PORTION OF THE DOUGH U DO THIS SO THE DOUGH DOES NOT STICK OR BECOME HARD THE NEXT DAY. U ONLY DO THIS ONCE AND THAT WHEN U MAKE THE DOUGH. U DONA HAVE TO DO THIS EVERYTIME TAKE THE DOUGH OUT OF THE FRIDGE TO MAKE ROTI. ONLY ONCE. THEN CLOSE THE LID TO THE CONTAINER AND FRIDGE THAT FOR ONE DAY OR SEVERAL HOURS.
TO MAKE THE ROTI
YOU WILL NEED A ROLLING PIN
A FLAT SURFACE OR A ROTI BOARD (CHACKLA)
YOU WILL NEED A BOX WHERE U HAVE SPARE FLOUR OR ATTA TO DIP THE ROTIS IN.
AND U WILL NEED UR DOUGH OBVIOUSLY
ALSO U WILL NEED A CAST IRON SKILLET OR PAN (AKA TAVA) OR NONSTICK ON WHICH EVER ROWS UR BOAT.
OK THE 1ST THING U SHOULD DO IS TURN ON THE STOVE ON MEDIUM HEAT TO HEAT THE PAN, MAKE SURE U MODIFY THE HEAT AS U MOVE ALONG THE PROCESS, U DON'T WANT UR PAN TO HOT OR TO COLD IT SHOULD BE IN THE MIDDLE NOT TOO HOT BECAUSE U WANT UR ROTIS TO RISE AND IF ITS TOO HOT THE ROTIS WILL BURN AND WILL NOT GET THE OPPORTUNITY TO RISE. AND IF ITS TOO COLD THE ROTIS WILL NOT GET THE COLOR OR RISE. NOW THERE IS ANOTHER THING I DO AND THIS IS MY THEORY I FEEL THAT WHEN U COOK ON THE STOVE THAT THE HEAT DOES NOT SPREAD WELL THRU THE TAVA/PAN I BELIEVE THAT THE BLACK RACKS THAT ARE ON THE 4 GAS OUTLETS DO NOT DISTRIBUTE THE HEAT WELL THEY ONLY DISTRIBUTE HEAT TO CORE OF THE PAN AS OPPOSED TO THE WHOLE PAN, AND THAT WILL COOK THE ROTI ONLY FROM ONE PORTION. SO WHAT I DO IS IF I AM COOKING ON GAS BURNER/OUTLET I WILL TAKE A BLACK RACK FROM THE OTHER GAS BURNER/OULET WHICH I AM NOT USING AND I WILL PUT IT ON TOP OF MY GAS RACK, SO WHICH I WILL HAVE TO GAS RACKS STACKED UP ON EACH OTHER ON WHICH THEN I WILL PUT THE THE PAN ON TOP OF. THIS WILL EVENLY DISTRIBUTE THE HEAT. SO LIKE I SAID TAKE U HAVE THE GAS RACK THAT U ARE USING FOR UR PAN AND THE U TAKE ANOTHER ONE FROM ITS NEIGHBOR GAS BURNER AND U PUT IT ON TOP OF UR GAS BURNER OUTLET SO IT SHOULD LOOK LIKE 2 BLACK RACKS ON TOP OF EACH OTHER WITH A PAN ON TOP OF IT. NOW U TURN ON THE GAS AND LEAVE THE PAN ON IT TO GET HOT, I WOULD SAY PUT IT MEDIUM TO HIGH THE HEAT. OK NOW LEAVE THE PAN THERE AND START MAKING ROTIS.
ROLLING THE ROTI:
TAKE A PIECE OF DOUGH ABOUT THE SIZE OF A GOLF BALL OR A LITTLE BIGGER. THE AMOUNT OF DOUGH I LIKE IS IN BETWEEN THE SIZES OF A GOLF BALL AND A PLUM IT SHOULD BE A LITTLE BIGGER THAN THE GOLF BALL (OR I LIKE SMALL ROTIS SO GOLF BALL SIZE IS FINE WITH ME) BUT SMALLER THAN A PLUM. NOW U TAKE THIS AND ROLL IT IN UR HANDS U ROLL IT UNTIL ALL THE CRACKS ARE GONE AND UNTIL U GET A PERFECT BALL. IF THE DOUGH IS STICKY TAKE THE DOUGH AND DIP IT IN THE SPARE ATTA AND THE ROLL IT IN UR HANDS TO MAKE A BALL. NOW ONCE U HAVE MADE UR BALL, TAKE UR BALL TO UR FLAT SURFACE THAT U WILL USE AND FLATTEN IT, FLATTEN LIKE A 2 INCH PANCAKE ON THE SURFACE WITH UR HAND. THEN DIP IT INTO FLOUR ON BOTH SIDES. NOW WHAT U HAVE TO AFTER THIS IS START ROLLING IT. NOW WHEN U ARE ROLLING UR DOUGH INTO ROTI TRY TO DO IT IN A CIRCULAR MOTION OR EVEN BETTER ROLL IT EVENLY ON EACH SIDE. WHAT THIS MEANS IS U HAVE TO COUNT SO FOR EXAMPLE START IN THE CENTER ROLL UP "ONE, TWO" THEN ROTATE THE ROTI AND ROLL UP ANOTHER TIME "ONE TWO" DO THIS COUNTING AND ROTATING ABOUT 3-4TIMES IT MIGHT GET STICKY SO MAKE SURE U DIP THE ROTI WHENEVER U FEEL ITS GETTING BUT REMEMBER ROLL THE DOUGH EVENLY EACH CORNER AND SIDE SHOULD BE PARALLEL TO ONE ANOTHER ON SIDE SHOULDN'T BE BIGGER THAN THE OTHER SIDE. HOW U KNOW UR ROTI IS ROLLED OUT AND IS READY WELL FOR STARTERS IT SHOULD NOT BE BIGGER THAN 5-7 INCHES IN DIAMETER IF ITS TOO BIG IN DIAMETER THAT MEANS ITS TO THIN AND IT WONT BE ABLE TO RISE. AND IF ITS TO SMALL IN DIAMETER THAT MEANS THE ROTI IS TOO THICK AND U WILL FEEL LIKE UR EATING A THICK WALL. HOWEVER AFTER U ROLL IT U HAVE TO DO A FINISHING TOUCH B 4 U PUT IT ON THE TAVE/PAN AND THAT IS WHERE UR HANDS COME INTO PLAY. THE FINISHING TOUCH PROVIDES THAT UR HANDS EVEN OUT THE ROTI AND TAKE OFF THE EXCESS FLOUR THAT USED TO DIP THE ROTI IN. NOW WHAT U HAVE TO DO HERE IS AFTER U ROLLED UR ROTI PICK IT UP IN UR HANDS AND START CLAPPING UR HANDS WITH THE ROTI FROM SIDE TO SIDE, THE ROTI SHOULD GO FROM 1 HAND TO ANOTHER HAND IN A FAST MOTION THIS WILL PROPERLY FLATTEN THE ROTI AND TAKE OFF THE EXCESS FLOUR BUT BE CAREFUL WHEN U ARE DOING THIS HAND FINISHING TOUCH U DON'T WANT TO PUNCTURE THE ROTI. AFTER U HAVE DONE THE FINISHING TOUCH PUT IT ON UR HOT TAVA/PAN U MUST LIE IT FLAT IT DOES NOT MATTER WHICH SIDE U LIE IT ON. OK LEAVE IT ON THE TAVE FOR ONLY 2-4 SECONDS UNTIL U SEE THE ROTI TURN A LITTLE YELLOW MIND YOU WHEN U FLIP THE 1ST TIME IT SHLD NOT HAVE TOO MUCH COLOR. OK SO NOW U HAVE LIED UR ROTI ON THE TAVE AND U WAITED 2-4 SECONDS FLIP THE ROTI ON THE OTHER SIDE NOW WHEN U FLIP U HAVE TO MAKE SURE THAT THE SIDE FLIPPED UP DOES NOT HAVE TO MCH COLOR ON IT. NOW THAT U HAVE FLIPPED THE ROTI WAIT 45-75 SECONDS OR UNTIL THE BOTTOM HAD GOLDEN SPOTS ON IT AND U SEE THAT IT IS WELL COOKED ON THE BOTTOM (U HAVE TO KEEP CHKING FOR THIS BY PICKING UP THE ROTI AND SEEING THAT THE SPOTS ARE DEVELOPING UNDERNEATH. OK NOW THIS IS IMORTANT BECUSE IN THIS NEXT FLIP U WONT USE THE TAVA/PAN N E MORE. AFTER 45-75 SECONDS ARE DONE U HAVE TO FLIP THE ROTI AGAIN TO THE OTHER SIDE AND THIS IS WHERE THE RISING PROCESS WILL HAPPEN. NOW INSTEAD FLIPPING IT ON THE PAN WHEN U DO THIS FLIP TRANSFER THE ROTI ON FIRE (REMOVE THE PAN AND PUT THE ROTI ON DIRECT FLAME. AND THE ROTI WILL RISE INTO A BALLOON. THIS WILL ONLY TAKE 2 SECONDS. U CAN ALSO IF FLIP THE ROTI ON THE FIRE JUST INCASE U FEEL ANY SIDES WERE NOT COOKED PROPERLY OR DID NOT GET ENOUGH COLOR. AFTER U HAVE RISEN THE ROTI AND U HAVE PROPERLY COOKED IT (USUALLY AFTER U RISE THE ROTI IT IS COOKED BUT SOME PEOPLE FEEL THAT SOME SIDES WERE COOK EVENLY SO THEY WILL FLIP THE ROTI ON THE FIRE COOK IT FAST ON EACH SIDE AFTERALL U DNT WANT TO BURN THE ROTI AND MAKE IT HARD.) SO BASICALLY IN COOKING THE ROTI U ONLY NEED TO FLIP THE ROTI 3 TIMES OR MAXIMUM 4 IF U THINK ITS NOT COOKED THOUROUGHLY. NOW MY ADVICE IS THRU HALF THE PROCESS USE THE TAVE BUT WHEN IT COMES TO RISING THE ROIT (WHICH IS THE 3RD AND FINAL FLIP) USE DIRECT HEAT THAT MEANS TAKE OFF THE PAN FROM THE HEAT OR RACK AND PUT THE ROTI ON THE RACK / THE DOUBLE RACKS THE WAY I DO IT WHERE THE FLAMES FROM THE STOVE WILL RISE IT. AFTER THE ROTI IS RISEN QUICKLY REMOVE IT FROM THE FIRE AND PUT BUTTER ON IT BUT MY INSTRUCTINONS ARE SO GOOD THHAT THE ROTI WILL BE SO SOFT THT U DNT NEED BUTTER. SO U CAN IMMIEDTLY SERVE THE ROTI OR PUT IT IN A CASSEROLE WHERE IT MAY REMAIN HOT. THIS IS THHHHHHE BEST WAY AND THE ULIMATE WAY TO MAKE ROTI. I AM VERY SPECIFIC AND I AM THINKING ABOUT THE ?'S U MIGHT HAVE IN UR MIND AND THIS Y THIS RECIPE IS LONG SO NO ? WILL REMAIN UNANSWERED IN THE BACK OF UR HEAD AND IF U STILL HAVE PROBLEMS EMAIL ME BACK.
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