When I was a kid, all the way up until I moved out of my parents’ home, I can remember eating roti shakk every night for dinner. This was the definition of home cooking to me. We would eat roti, a bread-like accompaniment, with a different vegetable, shakk, 5-6 nights a week. This low cost and sometimes healthy meal, I would say, defined my childhood. My mom would often have me prep the dough for the roti and cut the vegetables for the shakk when I got home from school. Sometimes she would let me help her roll out the roti’s. Mine sure were ugly! As a child I did not appreciate this meal, and as an adult I often find myself craving it. The warm, tortilla like bread, spread with clarified butter on the top makes my mouth water just thinking about it! Roti is very quick and easy to make! It is a great, sturdy partner that holds up to shakk and curries alike.
Amount Per Serving
Calories from Fat 251
% Daily Value *
Total Fat 28g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 17g
Total Carbohydrates 95g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 cup whole wheat flour
- 1 cup water
- 2 tbsp. canola oil
- Combine the flour and 1 tbsp. oil in a bowl and mix with hands.
- Add the water a little at a time, kneading it in.
- Keep adding water until it is soft. Be sure not to add too much water as the dough will become gummy ( if the dough it too soft it will not roll out well ).
- When done, knead it into a ball and cover in the remaining oil.
- If you plan to use the dough right away, let it rest for 5-10 minutes, covered in plastic wrap, ziplock bag, or plastic container. If you are using it another day, wrap and place in fridge.
- Heat your non-stick pan on medium-high heat.
- Take dough and make into golf-ball sized balls.
- Press the ball until flat and dip into dry flour.
- Roll in-to a 5-6 inch circle with rolling pin.
- Put the roti into the pan and let cook until mini bubbles appear in the dough. The color should turn light and should be soft all around.
- Flip to other side and let cook until bubbles appear.
- Remove the roti from the pan, and the pan from the gas.
- Place the roti on the gas until it puffs (should only take a few seconds. If you do not have a gas stove eliminate this step).
- Once puffed press the roti between your hands to remove any excess flour.
- Add butter or ghee.
- Serve warm.
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