Sunday, March 10, 2013


A very good friend of mine had the excellent idea of starting a cooking club. She hosted the first meeting and we all cooked and got together for an amazing Indian feast. It was incredible to learn about spices, techniques, traditions and dishes of beautiful India. But trust me, it was even better to taste all the delicious foods that were brought in! I decided to make bread -- must be the French in me! I chose roti, an unleavened flatbread that is a staple in Indian cuisine. It is very easy and fast to make as there is no rising or baking involved! Try it with this yummy butter chicken in the crock-pot for a great Indian night-in.
Makes 12 rotis
  • 2 cups whole wheat flour = 250 g de farine de blé complet
  • ½ tsp salt =  ½ cuillère à café de sel
  • 4 tsp (vegetable) oil = 4 cuillères à café d'huile végétale
  • ¾ cup warm water = 175 ml d'eau chaude
  • All-purpose flour, for rolling and dusting = de la farine pour rouler et saupoudrer

In a large mixing bowl, mix flour and salt well. Add oil and mix until all lumps are gone. Add water a little at a time to form a soft dough ball. Do not overwork the dough. Add a few more drops of oil to coat the dough ball. Cover and let it rest for 15-20 minutes.
Heat a skillet on medium heat.

Meanwhile, knead the rested dough once and divide into 12 golf ball size balls. Dip one ball into the all-purpose flour to coat lightly and roll it out into a very thin disc. Sprinkle more all-purpose flour as you roll the dough to prevent it from sticking to the rolling surface and pin. Shake or rub off excess flour from the flatbread and place it onto the hot skillet. Cook for about 2 minutes and flip to the other side once you see bubbles appear on the surface and the bread puffs up. Cook the other side for another 1 minute or so and remove. Place the cooked roti on a clean dish towel and cover to keep it warm. Repeat the process with the remaining dough.
You can brush some ghee (clarified butter) on each roti, and serve them with any Indian dish or chutneys you like. Enjoy!

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