Hello everyone, I am Xiao Gaojie.
Today we are going to make roti.
This is not a traditional recipe, but this recipe can help you make super soft roti
Every single roti can puff up like a balloon
And it's easy to operate
Let's see how I make it
Buy durum flour for roti in an Indian supermarket
Compared to wheat flour, although it contains more protein
Its gluten is not as stretchy as regular wheat flour
These proteins also give this flour a special aroma
can not find it anywhere, use regular whole wheat flour instead
1 and 1/4 cup boiling water
Let’s cool it a little bit.
wet hands with water
the dough won't stick to your hand
and also it adds more liquid to the dough.
You can see the softness.
Then it knead it for a minute
let it rest for one hour
After an hour, apply dry flour to your hands.
Then pull out a small dough
Roll it round in the palm
Cover with wrap to prevent it from drying out
Take a small dough
Dip with dry flour
This is all purpose flour
press it down
Then squeeze the edge by hand
so its edge stays thin after rolling
I talked about how to spin the dough with a rolling pin before.
When pushing it out, put more pressure with the left hand, while pulling in, put more pressure with the right hand
then It will turns around
Or you can do it with your way of rolling
If you use an open fire method, don’t roll out too big.
Otherwise, the flame can't reach the edge, it can't be completely puffed up.
Use two hands shake off the excess flour
Onto a hot pan, and use a medium to low heat
What you see is a normal speed to cook a roti
It’s probably take a little more than a minute to cook one.
When you see the white dots on the top of the roti, turn it over
Use a clean towel to press it down and turn it
Which can make this side evenly heated
You can see the small bubbles now, wait for few seconds
When you see that the bubbles are getting bigger and roti is about to puff
Turn it over and put it on the flame
With the heat of the open fire, the roti is completely puffed up.
There will be some brown spots on the reverse side, but it will not burn
Now the roti is cooked.
Have you not seen it enough, one more time?
The first part is the same, just put it onto the open flame when it starts to puff.
If it is an electric stove, there is no open flame.
Just use a pan to cook, and you can make the roti bigger.
Turn the heat a little bit higher.
The method is the same
long time ago, when I cooked roti, I always thought that the more water
The more water vapor, the easier for it to puff
Then I kept add water to the dough
The dough was becoming softer and more sticky, and it became very difficult to roll.
In fact, I ignored a problem:
Water vapor should be there, but the two sides of the roti
have to be complete and not broken to hold the vapor
So you don't have to make a wet dough
not too soft and not too hard dough is not only easy to operate
but also stay complete and not easy to be broken
boiling water method increases the moisture in the dough
Roti will be softer when it is cooked.
If there is a hole on roti,
Block it with a cloth or a spatula
Other places will continue to puff
brush with salted butter and wrap it in cloth
Put in a sealed container
It will become softer
cook as much as you need, since they get harder when cold
The remaining dough is refrigerated
Take it from below, it will be softer
Ripped open to see
You now know why it is important for roti to puff
Originally it is unleavened flat bread
After the puffing, it became two crepes.
and changed its taste
In fact, you can also increase the proportion of boiling water and cold water.
This roti will be softer
Durum flour is used in many recipes
You don't have to worry about finishing it
There will be some recipes of durum flour later
Thank you for watching, I am Xiao Gaojie. Goodbye to our next episode :)