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Victoria asked in Food & DrinkEthnic Cuisine · 1 decade ago

how to make roti?

I've tried making roti numerous times and they're consistently terrible. Burnt on the outside, raw on the inside. Any insight into what I'm doing wrong?

Many thanks!

8 Answers

  • 1 decade ago
    Favorite Answer

    3 cups whole wheat flour, sifted

    1 Tbls. melted butter

    1/2 cup warm milk

    1 cup warm water or as needed

    1 Tbls. sugar

    1 tsp. salt

    In a large bowl, combine the flour, melted butter, salt and sugar.

    Make a well in the center and add warm water and milk, mixing it with the flour until a soft dough is formed.

    Dust kneading board with flour; place the dough on the board and knead for ten minutes or so. Cover with plastic wrap and let rest for an hour or so. Divide the dough into three-inch balls. Flatten the dough balls into 6-7 inch circles. Cover with plastic wrap.

    Heat a cast-iron skillet on medium-high heat. Place one roti on the skillet, top-side down and cook for 30 seconds or so. Turn over and cook for another minute until small air pockets emerge. Turn it over once more and cook for another minute. With a lightly-wet towel, press on the roti, forcing it to develop more air pockets. Keep the finished rotis warm in a towel as you continue to prepare other rotis.

    Serve hot with vegetable or meat preparations.

    Sounds like you might be cooking them on too high a heat or making them too thick.

  • 1 decade ago

    Well, first take flour (preferably whole wheat), knead it with water till its soft but retains its shape. Dust a rolling board with flour(lightly) . Then take small balls out of that dough, roll it out with a rolling pin, occassionally dusting it with flour. Store the rest of the dough in a ziploc bag or a covered vessel. Then take a frying pan, put it on high flame and roast the rolled out pieces for some time, turning it over occassionally to make sure both sides are done. Serve immediately. Your rotis are ready.

    By reading your question I would suggest to you to make the rotis thin not thick. The thicker you make it, all the more chance of them staying uncooked in the centre.

    There is no particular need to make it with butter or oil because, firstly it does not stay a roti anymore. And secondly, use of butter or oil obviously makes it more in calories as opposed to the method I told you.

    Enjoy with curries like chicken or mutton. It can be eaten for lunch or dinner.

    Enjoy !!

    Source(s): EXPERIENCE !!
  • 1 decade ago

    the trick is to use good quality wheat flour. try pillsbury.

    take a large salad bowl and add 2-3 cups of wheat flour.then add salt maybe 1 teaspoon. mix it . add 2-3 spoons of oil. mix it. then add warm milk or warm water and make a dough. dont add too much water at any time. u need to keep adding little water mix and then add. then when it comes to be fullt gathered .make a lump . cover it with plate.after 15-20 min roll it using little wheat flour. when it thin enuf cook it on a non stick pan.keep turning. when there are 7-8 brown (no black)spots on both sides.remove smear with ghee and eat.try it i make it like this and its yummy.

  • Anonymous
    1 decade ago

    3 3 Rotini Salad

    Servings [Reset]

    Keys :

    Ingredients :

    1pkt(16 oz) Hodgson Mill Veggie Rotini

    1can(15 oz) kidney beans, rinsed and drained

    1can(15 oz) chickpeas, rinsed and drained

    1can(16 oz) green beans rinsed and drained (I omitted and substituted a can of black beans)

    1smRed onion, chopped

    1xRed bell pepper, chopped (too expensive, I omitted and no one noticed)

    3tblDijon mustard

    2tblVegetable oil (I used olive oil)

    2tblRed wine vinegar (I used homemade tarragon and garlic vinegar)

    3tblFresh parsley, chopped

    Method :

    * (This is from the back of the Hodgson Mill Veggie Rotini package and was an immediate hit.)

    * Prepare pasta according to package directions; draub, Rinse under cold water and drain again. In large bowl, stir together the pasta, all beans, onion, and bell pepper. In a small bowl, prepare the dressing by stirring together mustard, oil, vinegar, and parsley. Toss pasta with dressing and serve. Serve 8. For best results (flavor) cover and refrigerate for a few hours or overnight.

    Aluwala Roti


    Keys : Breads Vegetables Indian India Asian

    Ingredients :

    2cupFlour, whole wheat


    Water for mixing

    Ghee for shallow frying



    1smOnion, grated



    1tspCoriander leaves, chopped

    Method :

    * Sift flour with salt. Slowly add water. Mix well. Make a stiff dough.

    * Cover with a damp cloth for 20 minutes. Boil potatoes, peel and mash.

    * Add salt, onion, pepper and coriander. Mix well. Divide into 8 portions. Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in centre. Close up completely. Shape into round balls again. Roll out each ball on a lightly floured board into a round disk 6" (15 cm)

    * diameter. Cook one at a time on a hot griddle over medium heat. Put about 1 or 2 tbsp ghee around the edge. Turn gently. Cook until sides turn golden brown in colour. Serve with yogurt.

    * Purobi Babbar, "Rotis and Naans of India"

    Bhopali Roti

    Roti [Reset]

    Keys : Breads Indian India Asian

    Ingredients :

    1 1/2cupFlour, whole wheat, 175 g

    1/2cupFlour, rice, 50 gm

    2tblGhee, or oil


    1tspCumin seeds, dry roasted & ground

    3xGreen chilis, sliced

    3tblCashews, broken, ground coarsely

    3tblCoriander, fresh, (cilantro) finely chopped

    6xSaffron strands, soaked in

    2tblMilk, warm Water for kneading

    Ghee, or oil, for frying

    Method :

    * Sift together whole wheat flour, rice flour and salt in bowl. Rub in 2 tbsp of ghee or oil. Add rest of ingredients except oil (for frying). Gently add water to make a soft dough. Knead well until no longer sticky. Shape dough into 8 small balls. On a floured surface, roll out each ball into a 6" (15 cm) round. Heat a griddle. Place the round dough in it and dry roast. When little brown speaks appear on the underside, turn the roti over. Smear a little ghee or oil over the surface and drizzle 1 tsp ghee or oil around the roti. Cook until both sides are golden brown. Repeat with the remaining dough.

  • 1 decade ago

    I buy the frozen one from the store and fried them on both side. It came out perfect every time.

  • Anonymous
    1 decade ago

    You're probably rolling it too thick. The traditional way is to roll it uber-thin.

  • Anonymous
    1 decade ago

    just come round to mines, and i'll make them for you....


  • 1 decade ago

    buy it at the store

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