I do have a basic idea since my mom tried to teach me making rotiss a long time ago. I think i gave up on em for two reasons.. 1) they would be so crunchy, nobody would eat them.. 2) couldnt bear heat.
-So im in us.. what aata should i be buying?
-is griddle the english word for tawa? or should i just stick to good ol frying pan?
-plastic colorful rolling pin/board bought from walmart or wooden ones from desi store?
-how long im supposed to toast each side and when do i turrn it ? how thick it should be?
-and its going to be an electric stove.. so no flame.. how would i phoolify them?
We use whole wheat chappati flour - you can get it any desi grocery store. There's a bran called Sujata? It's meant to be good (Overheard some aunties =/).
A griddle would work, but a frying pan is not a good idea. Try to get a real tava if you have some way. Another good option is those non-stick, flat round pans. They look like cast-iron griddles but they're non-stick. They work great on electric stoves cos they heat evenly and your roti will definitely poollify! My mom had an electric stove and the pan worked great on it.
Wooden rolling pins are common, you don't need to go to a desi store to find one. I find they work better when trying to make a round roti - but it's up to you, try both and see what you find easier?
Rotis should never be too thick. I think a good indicator of the thickness of a roti is it's.. erm.. flexibility? For example, when you take it off the stove it should fold easily, softly. Shouldn't be heavy and doughy. I'd say each side needs about 3 minutes. But they key is to keep moving the roti around, if you let it sit in one spot, you'll burn it/it'll become too crunchy. Move it around using a soft cloth and use the same cloth to press the uncooked parts onto the tawa for a few seconds at a time. Some poeple use a spatula to flip the roti, but again, it's up to you.
I tried to look on youtube for good videos, but I didn't really find one lol. Hope that helps!
@ S_Punk.. thnak you so much for taking ur time out and writing a detailed reply.. i reallly appreciate it. InshAllah ill go grocery shopping tomorrow and report back!
so i finally made some rotis today with sujata
i know it doesnt look thoroughly cookey right? but it didnt taste bad at all. i thought i was good at kneading aata.. but it was sticking everywhere.
**oops…sholly!..i forgot to include the video link…yaa to maiN booRhaa ho chalaa huN yaa phir zabardast falsafii ban chukaa huN jise maa sivaa falsafa kuchh yaad hii nahiiN rahtaa
Whenever you feel like it’s sticking a lot, wet your hands slightly and continue kneading. Make sure the dough never gets too watery/doughy. It should still be firm when you’re done kneading. Too soft dough leads to difficulty when making the roti.
As for the uncooked looking parts, press them into the tawa when you’re cooking and move the roti around to another section and do the same. It should help evenly cook. =)
