Roti : Yummy Breakfast
A staple flatbread of Kerala kitchens, cooked on a hot tawa until it puffs and develops golden spots. Tear it apart with your hands and use it to mop up every last drop of curry.
Ingredientsfor 3 servings
- American flour : 1 cup
- Salt, to taste
- Water : 1 cup
- Scrapped coconut : ½ cup but if add more tastier — optional
- Coconut oil or butter : 1 tsp
Preparation
Step 1
Put the flour and scraped coconut into a bowl.
Step 2
Add water gradually (if too dry the mixture is put water), and salt.
Step 3
Then mixed well till the paste form into a ball.
Step 4
Then break the paste ball into three or four small balls.
Step 5
Then put all the balls on a plantain leaf or a bread board and flatten out as in the picture.
Step 6
Put a pan or a roti chatty on moderate fire and add coconut oil and spread the oil all over the pan and put those round shape raw roti in the pan.
Step 7
Enter Step.
Step 8
Bake those, when one side done turn over and bake the other side. Serve hot.
Tip
Resting the dough is not optional — it relaxes the gluten and makes the dough easier to roll. At least 30 minutes, ideally longer.
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