Course: Roti/Chapatis
Preparing time: 5 minutes
Cooking time: 20 minutes
Total time:25 minutes
Makes: 8
Ingredients:
- 150 g jowar flour
- 50 g wheat flour
- 50 g flour for dusting.
- 150 ml lukewarm water
- 1 tbsp olive oil
Method:
- In a large bowl, add both the flours and olive oil and stir it nicely with a wooden spoon. Add enough water to make a soft dough that is elastic but not sticky. Knead it for 2 to 3 minutes until it is smooth. Chapatis will come out better if kept for half an hour after kneading. Divide into 8 pieces or more if you want to make these smaller. Roll each piece in a ball. Keep it aside.
- Heat an iron tawa or heavy based frying pan on a medium heat until it is hot. It can be greased lightly or can be left as it is. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough. This flour is not very sticky, therefore these should be rolled softly. Try to roll it taking care that it does not break.
- When the pan starts smoking, put one chapati on it. Cook until the underside has light brown spots or has changed its colour, about 30 seconds, then flip and cook the other side. At this point, the roti can be kept directly on the fire to do the final cooking or left on the pan and flipped once or twice more.
- Put on a plate and keep warm while you cook the rest of these.
Special note:
- Rotis can be served with Rajma, Chole, Paneer Sabz Bahar and Dal Makhni to name a few.
- Jower is good for people who has diabetes
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