Saturday, September 26, 2009

Bread...Roti

Asalam Alaikum,
One of the most important things of almost all Pakistani meals is the bread.
Step 1-Here are the tools that you would need to make roti-

Starting in the top left and going clockwise-a large bowl, a plate with extra flour for dusting, a tawa(like a cast iron skillet), a chimta(tongs), a chukla(like a raised cutting board), a bailen(rolling pin), and a rumal(bread cloth). You will also need two cups of atta(wheat flour), and 3/4 cup of water. It is better to use a gas stove if you are lucky enough to have one, but if you don't then its not a big deal.

Step 2 is to make the dough, put the atta and the water in the bowl and use your hands to mix.

Step 3 Knead until you get a somewhat stiff dough, it shouldn't be very dry but it shouldn't stick to your hands either.

Step 4-Divide the dough into six balls, take one in one hand and using the tips of our other finger, push the edges of the ball towards the center-

Step 5-now with the same hand hold your hand in the shape of a C move it in a circular motion. Both of these steps are important to help make a nice round shape in your bread.
Step 6-Next roll your ball in the extra flour,
Step 7-And use your hands to flatten it a bit-
Step 8-Put your dough on your chukla(board), and using your rolling pin flatten it out to about 4-5 inches across-
Step 9-If it seems like it might stick to your board you should dip it in your extra plate of flour-
Step 10-and then continue rolling until it is about 8-9 inches across.
Step 11-Pick the round up carefully and then flip it from right hand to left hand and back a few times-

This serves two purposes, one to knock off any extra flour and to to widen the circle a bit(sort of like when the pizza guys flip the dough in the movies!)

Step 12-After that you flip the dough onto your pre-heated tawa-
And if there are any wrinkles then just flatten them a bit.
Step 13-On a medium heat the bread will darken (and it won't look doughy) in about a minute, then use your chimta to flip your bread over.
On the other side your bread should look like this-
Give the second side about the same cooking time as the first side then comes a bit of a tricky part.
Step 14-Move you tawa to the side of the flame and using your chimta hold the bread over the flame. Don't leave it in one place, rotate the bread so theat the flame touches all parts of the bread. The bread should have turned mostly white with small charred spots, but with no dark dough spots. If you are using an electric stove you will skip this last step and instead use a small clean folded kitchen towel to press on the bread to help get it to cook evenly(gets rid of the dark spots that take a bit longer to cook)
Step 15-Now your bread is finished, put it inside your rumal(bread cloth, if you don't have one a clean dishtowel would work). Then fold the corners over your bread to keep it warm while you cook the rest.

7 comments:

  1. I cook everything except roti. I have tried various times and have been shown by several roti masters. but mine come out like leather and shaped like Africa. I just don't have a hand for it. I am very impressed by this. Perhaps I will have to give it another shot. Do you rest your dough? I see u live in the UAE. Desis here complain about the quality of ata, so I am not sure which to try. What brand do you recommend?

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  2. We usually go to the abu dhabi coop and get "flour(or Flor) #2". I don't usually rest the dough, but use it right away, and then stick any extra in the fridge for the next meal. When I first started making the roti, I could make the shape of any country but nothing remotely resembling a circle!

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  3. never tried this before... is it supposed to be crunchy?

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    Replies
    1. its crunchy because the the roti is to thin and/or you over-cooked it

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  4. Nope, should be soft. when you are eating it should tear rather than crack.

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  5. Salam... I think you are the best wife in the world...:)

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  6. As salaamu alaykum

    My friends mum use to make this all the time, I loved it so much, I'm not from Pakistan i am from the uk but inshaAllaah I will try and make some, what do recommended to eat with them?

    Shukran in advance

    Salamd

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