Roti flatbreads
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4 - 8
Complexity: easily
Servings: 4 - 8
Roti flatbreads - detailed cooking recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 and 1/3 cups premium wheat flour
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 2 tablespoons of vegetable oil
- 1/2 cup water
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Cooking the dish according to the recipe:
- In a large bowl, sift the flour, baking powder, and salt. Add the oil and enough water to form a dough that's not too dry. Let the dough rest for 30 minutes, then cut it into 8 equal pieces and form them into balls. Let the dough rest for 2 minutes. Roll the dough out on a floured surface into disks 15-20 cm in diameter.
- Heat a skillet over medium heat. Once hot, brush it with oil. Brush both sides of the roti with oil, place them in the hot cast iron skillet, and fry until the surface begins to shimmer. Flip the roti and cook for another minute. Serve warm.
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