ROTI

On January 17, 2014 by Tina Diep

roti_indian bread

Roti
Yields 4
Print
123 calories
26 g
0 g
0 g
3 g
0 g
61 g
38 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
61g
Yields
4
Amount Per Serving
Calories 123
Calories from Fat 3
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 38mg
2%
Total Carbohydrates 26g
9%
Dietary Fiber 1g
4%
Sugars 0g
Protein 3g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 1 cup (135 grams) of all-purpose flour
  2. • 1 pinch of salt
  3. • ½ cup (107 grams) of warm water
Instructions
  1. 1. Using your hands, stir together the ingredients. Add a few drops of olive oil to your hands and knead the dough with your hands until smooth and elastic.
  2. 2. Let the dough rest for 10 minutes.
  3. 3. Divide the dough into 4 pieces and round out each piece. Roll them out one at a time on a lightly floured table, as thin pizzas, using a dough roller.
  4. 4. Heat the pan on medium-high to high heat, and transfer one rolled out roti dough at a time onto the pan. Turn the roti when it looks baked on one side. The roti should puff up like pita bread on the pan. If it doesn’t, you can put the roti directly over the flame on your gas range for about 5 second on each side, which also gives the bread a more rustic flavor (be careful, as they will burn easily; I would use long kitchen tongs to turn them, to avoid burning your fingers)
beta
calories
123
fat
0g
protein
3g
carbs
26g
more
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rolling roti3Baking rotibaking roti over the burnerRoti

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