Roti Flatbread Recipe 425

Steps:

• Place flour(s) in a bowl. Mix in the 2 tablespoons of vegetable oil. Add water slowly, stirring as you go, until dough starts to come together. Keep stirring, adding a little more water if dough is still dry, until dough forms a ball. Turn dough out onto counter and knead, adding a little flour if the dough is too sticky. Dough should be soft, but not sticky enough to stick to your hands or the counter. Let dough rest for 10 minutes, covered with a damp cloth. Roll out dough in a large circle, about 1/4" thickness. Spread about 1 teaspoon vegetable oil over the surface of the dough. Roll the dough up into a long roll. Cut the dough into 10 spirals. Roll each spiral out flat into a 6 inch circle. Let circles rest, covered with damp cloth, for 5 minutes. Heat a flat heavy griddle or skillet (a cast iron skillet or crepe pan works well) over low to medium heat. Roll the first circle of dough out as thin as possible (to about an 8-9 inch diameter circle). Add about 1 teaspoon oil to the skillet. Place dough in hot skillet. Cook until bread puffs up and turns light brown on the skillet side. Slide bread to the each of the pan with your fingers, and quickly flip to brown the other side (about 1-2 minutes). Remove from heat and place roti in a colinder to cool. Cover roti with a damp towel while you cook the rest. Add more oil to the skillet as needed. Roti can be reheated just like tortillas: in a low oven, wrapped in foil, or in the microwave covered with a damp cloth. Brush roti with melted butter before serving, if desired. Makes 10 6-8 inch rotis

Steps:

• Sift flour, baking powder, and salt in a large bowl. Add oil and enough water until a dough forms, not too dry. Allow the dough to rest for 30 minutes, cut dough into 8 equal pieces, and form balls. Allow dough to rest for 2 minutes. Roll dough out on floured board until it measures 6 to 8-inch disks.
• Heat a griddle over medium heat, when hot brush the griddle with oil. Brush the roti disks with oil on both sides, place on cast-iron hot griddle, and cook until top starts to blister. Flip roti and cook for 1 minute more. Serve warm.