Misri Roti Food

MISSI ROTI

Steps:

• Take the whole wheat flour, besan (gram flour) and ajwain (carom seeds) in a mixing bowl or a pan.
• Add finely chopped onion, chopped green chilies, a pinch of asafoetida (hing) and oil. Mix very well.
• Then add ½ cup water. Begin to mix and knead the dough.
• Add more water as required and knead to a smooth soft dough.
• I overall added ¾ cup water. The amount of water required depends on the quality of flour. So you can add ⅔ to ¾ cup water or more if required.
• Allow the dough to rest for 10 minutes and then make medium sized balls from the dough.
• Take the dough ball on the rolling board.
• Dust some dry wheat flour on both sides of the ball.
• Roll to a circle of about 5 to 6 inches.
• Sprinkle some more flour if required while rolling. Roll to medium to medium thick roti.
• Place the roti on a hot tawa or skillet. The tava should be hot and not at a low temperature.
• When the base is partially cooked, flip the roti.
• Spread some ghee or oil on the partly cooked part.
• When the second side is cooked and brown spots can be seen, then flip again. Spread some ghee or oil on this side too. Flip again.
• Press the edges with a spatula so that the sides are also cooked well.
• Flip once or twice more, so that the roti is evenly cooked. Also, do not cook too much as then the rotis will become dense.
• Serve the missi roti immediately or place them in a roti basket or a casserole and serve warm. Make rotis this way and stack them up in a roti basket or casserole.
• Serve them hot or warm with a sabzi, dal or with a pickle or yogurt or butter.

MISRI ROTI

Steps:

• Crush almonds and pistachios coarsely. , Mix together flour, sugar and cardamom. , Add melted ghee and mix to hold together. , Add a little milk if required. , Take a 5 to 6 inch non-stick pan. , Sprinkle and press down sliced dry fruit gently. , Pat and shape into flat 1/2 thick round. , Cook on a very slow flame. , Rotate a little occasionally, very gently and carefully. , Cook till light golden from bottom and edges. , Cut into 4, 6 or 8 triangles, as desired. , Serve warm or cooled. , Apply silver foil while warm, if desired.,

MISRI ROTI

Steps:

• Crush almonds and pistachios coarsely.
• Mix together flour, sugar and cardamom.
• Add melted ghee and mix to hold together.
• Add very little milk if required.
• Take a 5"-6" nonstick pan.
• Sprinkle and press down sliced dryfruit gently.
• Pat and shape into flat 1/2" thick round.
• Cook on very slow flame.
• Rotate a little occasionally, very gently and carefully.
• Cook till light golden from bottom and edges.
• Cut into 4,6 or 8 triangles, as desired.
• Serve warm or cooled.
• Apply silver foil while warm, if desired.

ROTI

Steps:

• Sift flour, baking powder and salt together; add water to make a soft dough.
• Knead well; cover and leave for 1/2 hour.
• Divide dough into 4 portions, form into balls.
• Roll out dough to thin thicknesses on floured board.
• Apply shortening or oil to the surface of dough.
• Fold up each dough and set aside. Heat large skillet or griddle; wipe with grease. Roll out dough again on floured board until thin thickness and place on hot griddle or in skillet, turning frequently from side to side and rubbing surface of dough with oil or shortening.
• Cook over medium heat until dough has a lightly brown color.
• Put into a towel and press to give a leafy effect.

CEYLONESE ROTI

Steps:

• Sift flour, salt and baking powder.
• Add coconut and mix well.
• Add water and knead to a soft dough.
• Cover with a damp cloth.
• Keep aside for 30 minutes.
• Divide dough into 8 parts.
• Roll each into a ball.
• Roll out each ball into a round disc 5" in diameter and of 1/4" thickness.
• Sprinkle with a little flour, if needed.
• Heat griddle, lightly grease and cook one at a time over low heat until brown specks appear on both sides.
• Remove from griddle.
• Keep warm.
• Grease the griddle before each roti.
• Wrap in a piece of foil to keep until needed.
• Reheat with foil in oven.

MISSI ROTI

Steps:

• Mix the wheat flour and besan together.
• Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera and ajwain.
• Mix well.
• Make a stiff dough.
• Roll into small and thick rotis and roast.
• Brush slightly with melted ghee.
• Serve hot with Shahi Gatte.