Roti is a staple food for Fiji Indians, nearly every fiji indian household cook roti in the morning. It is simply dough cooked in a hot flat frypan like equipment called tawa. The ingredients for roti is simple but it requires skills to prepare it.
In Fiji Roti is made with all purpose flour, in India roti is cooked using whole wheat flour. In India the all purpose flour is called Maida flour and the whole wheat flour is called Ata. In Fiji the All Purpose flour is called Ata.
Roti is a North Indian dish but it is also made by South Indians.¬† Nowadays in Fiji, even the Fijians have leaned how to make roti.
Ingredients for making Roti:
- 2 Cups All Purpose Flour
- 2 Cups Water
- 2 Tbsp Ghee or Butter (To apply while cooking on hot tawa)
- 1 tsp cooking oil (To apply while kneading the dough)
Method for making Roti:
- Sieve the Flour and pour the it in a basin and make a hole in the middle.
- Take out 2 tablespoons of Flour and keep it aside.
- Heat the water and pour hot water little by little on the flour and mix the flour with a spoon at the same time. Repeat this till right consistency is achieved. Mix this with the spoon well.
- Let the hot dough cool for 2 to 3 minutes.
- Make a dough, sprinkle a teaspoon of oil or ghee and knead it for about 5 minutes.
- Break the large dough into smaller doughs the size smaller than a tennis ball. Make this into smooth round shapes.
- Roll this on a choki or flat surface with a rolling pin called belna (You will need to apply some flour to the dough to prevent it from sticking to the surface).
- Heat the Tawa/Tava¬† or a flat frypan and spread ghee or butter with a piece of cloth or a spoon over the frypan.
- Transfer the rolled roti to the tava and cook it on this side for 5 seconds.
- Turn the roti around and cook the other side till the bottom side is cooked.
- Apply ghee/butter over it and turn it around.
- The Roti will rise and get filled with hot air. Let the bottom side cook.
- Apply ghee/butter on top side when it is cooked.
- While one roti cooks on the tawa, you need to finish rolling another before the first one is finished cooking.
- Repeat this rolling and cooking process (steps 9 to 14) till all the roti is cooked.
- Serve Rotis with curry and chutney.
- The dough must be of a particular consistency (different flours absorb different amounts of water).
- The hotplate or skillet, called tawa/tava/thava in hindi on which the roti is cooked must be at a certain temperature to cook through without burning. It is cooked on medium heat.
- Make sure you dont burn your hands.
- When ghee is applied on the roti, it is called paratha/paretha roti, otherwise it is called sadha/sada roti.
- Its wiser to use a spoon/spatula rather than your hands for turning roti from one side to another while its cooking on the tawa because the roti and the tawa is hot.
- I have seen in Sanjeev Kapoor’s video that 55% water is added in relation to the Flour.
- Some people turn the roti from side to side on the tawa while cooking, this makes the roti stiffer and there will be greater probability for the roti not to inflate.
- Stiffer flour means the roti will not be soft. Make the flour soft but not sticky.