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How To Make Roti In South Africa

How To Make Roti In South Africa

Learn More About How To Make Roti In South Africa ; Roti is a round flatbread native to the Indian subcontinent made from stoneground whole wheat flour, traditionally known as gehu ka atta, and water that is combined into a dough. Roti is consumed in many countries worldwide. Its defining characteristic is that it is unleavened .

What are the ingredients of Roti?

Roti is unleavened, meaning it doesn’t have any yeast or baking powder to give it that springy texture. It is traditionally made with just two ingredients, Indian whole wheat flour (“atta”) and water.

What is the difference between a Chapati and Roti?

Roti is a type of tortilla-style flat bread, and sometimes includes all-purpose flour and whole wheat flour for a slightly lighter texture. Chapatis are type of Roti usually made with just whole wheat flour and are slightly more rustic. Both Roti and Chapatis are cooked without oil.

How To Make South African Soft Roti

  • 400g cake flour
  • 1 tablespoon melted butter or ghee
  • half teaspoon salt
  • 2 tablespoons vegetable or olive  oil
  • half cup flour for dusting the work surface
  • 250ml hot water
  1. The secret to the success of this recipe is boiling water (literally as soon as the water boils, pour it into the mixing bowl with the flour and other ingredients).
  2. Prepare all the ingredients. Have the flour in a bowl and oil ready at hand for when the water boils.
  3. Sift the flour into a large mixing bowl. Add salt. Add the boiling water. Add oil.
  4. Mix until a soft dough forms. This requires time and patience, don’t give up keep mixing it will form into a soft dough after 5 minutes of kneading. Once the dough is soft, place in a bowl and cover. Allow resting while you prepare the pan for cooking.
  5. This resting time allows the flour and water time to bond resulting in perfect roti when rolled.
  6. Place a non-stick pan or thava on high heat. I prefer first rolling all the roti then cooking them
  7. After resting the dough, divide into three portions. Roll each flat then spread with melted butter.
  8. Roll to form a snake-like shape then cut into even pieces.
  9. Press the now cylinder shapes flat then roll into rounds.
  10. Place each roti on the thava to cook. Cook the first side for less than a minute. The dough will bubble up, turn and cook the other side for a minute or two. It should rise once more separating the dough into layers.
  11. Turn the roti once again to cook the reverse side. Once the dough rises remove from the pan and smother with butter, or omit for a less greasy roti.
  12. Once all roti is cooked cover with a clean clothe or this will keep the rotis warm and soft until served.

How to Make Soft Roti From Scratch

Ingredients for Making Roti flour  (This recipes uses refined white flour or cake flour)  melted butter or ghee  salt vegetable oil or olive oil  hot waterTools for Making Rotirolling pin or clean bottle (I’ve often used when on holiday)mixing bowltablespoonthawa (heavy based cast iron pan) or non stick frying pan or shallow pot 

Method for Making Roti

1. Add 350g flour into a bowl. (Save 50g for next step,to be added little at a time). Add the oil. Add the hot water. Mix with a tablespoon since the dough will be quite hot with the boiling water.

2. Take some of the remaining 50g flour and dust the worktop. Remove the dough from your dish then place on the work top. 

3. Once a soft dough is achieved. Cover the dough with a dishcloth or with your mixing bowl turned over it. Let the dough rest for about 5 minutes while you prepare the butter and heat the pan. I leave the pan on low heat while I am rolling the rotis then turn up to high heat a minute or two prior to cooking the rotis.

4.Melt the butter then return to the dough. Break off a small piece of about 8cm diameter then roll into a large circle shape. Take the melted butter or ghee then spread over the circle shaped dough.

 5. Then roll the dough like a Swiss roll. Roll inward toward you.Once you have formed a snake like shape then cut into even pieces.

Why do Rotis become hard?

Rotis can become hard if they haven’t been kneaded with enough water, and the dough isn’t soft and pliable to start with. Another reason for them becoming hard is if the tava or skillet wasn’t hot enough to start with.

Which grain is best for Roti?

Here Are four Grains That You Can Enjoy In Your Everyday Rotis:

  • Pearl Millet
  • Ragi.
  • Buckwheat
  • Corn.

Is Roti and Paratha the same?

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The basic difference between roti and paratha is, roti is a plain bread, while paratha has multiple layers and sometimes stuffed and shallow fried also. But both bread are always part of the staple diet of Indians. Roti is a generic term that is used to describe a plain flat bread which is made from wheat flou

Is Roti healthier than naan?

Roti is low in calories. In fact, it has zero saturated and trans fat and cholesterol. Naan is a high-calorie flatbread.

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