ROTI by Spyros Peter Goudas
In many parts of Canada the mere mention of the word Roti causes certain nationalities to mentally return to their native land.
To many it is the Caribbean, others, Guyana, India, or Sri Lanka where their parents, relatives, friends or neighbours provided this mouthwatering delicacy.
To those who are not familiar with the roti, it is similar to a pancake, or very large tortilla.
The roti skin is filled with curry chicken, goat, beef, shrimp and potato and folded. Each bite is a delight.
To create the roti you need the following ingredients:
3 cups flour
2 tablespoons oil
1 teaspoon salt
1 1/2 cup warm water
Additionally, you will need the following cooking equipment:
Rolling Pin, Tawah (a large round flat iron used for cooking the Roti), or a large frying pan, oil and a pastry brush.
Combine all the ingredients in a bowl and blend until soft dough is formed.
Knead lightly and form into a large soft ball.
(Add little flour if your dough is too sticky, or alternately, a small amount of water should your dough be too hard.)
Form into 12 tennis balls.
Lightly flour a clean surface area. Using a rolling pin, flatten the dough to the size of a small pizza, approximately 8 inches.
Place the tawah, or frying pan on stove at medium to low level.
Place flattened roti on tawah and allow to cook for 30 seconds.
(It appears to bubble up a bit.).
Using the pastry brush, lightly oil the top.
Flip the roti over and cook for an additional 30 seconds. Lightly oil the top.
Keep flipping until the roti is entirely cooked.
You need to focus so as not to let it burn.
Repeat procedure until all the dough is utilized.
Serve with a curried meat of your choice.
Please Note: There are thousands of bread recipes from all over the world, however, in this website, we have mentioned bread, in the following recipes