Roti Flat Bread
These can be filled and flattened before frying. Can use with sweet or savory things. I occasionally add a little sugar to the dough.
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These can be filled and flattened before frying. Can use with sweet or savory things. I occasionally add a little sugar to the dough.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0.340624999455 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.0250870312098608 g
- Serving Size 1 1 Flatbread (0g)
- Sodium 31.0064 mg
- Sugar 0 g
- Trans Fat 0.00414540624336737 g
- Calories 3 calories
Step-by-step
- Mix dry ingredients together. Add enough warm water to form dough.
- Cover and let rise for 10-15 minutes.
- Roll out medium sized dough balls into flat circles.
- Fry in hot pan with very little oil.
- Should only take a few minutes per side.
Flour ratios on paper rarely predict how dough behaves under actual heat. Bread flour supplies gluten strength for stretch, while self-rising flour introduces chemical leavening agents that standard wheat variants lack. Warm water hydrates the starches faster than cold tap water, initiating gluten development during the initial ten-minute rest period. Divide the dough into ten equal portions before rolling to ensure even thickness across every piece. Heat control remains the primary variable in achieving proper texture during frying. A heavy cast-iron skillet retains thermal energy better than thin aluminum pans, preventing hot spots that burn the exterior before the interior sets. Cook each round in a dry pan with only a microscopic film of vegetable oil, using a paper towel to wipe away excess grease between batches. Watch for opaque patches and distinct bubbling across the surface as signals to flip the bread. Golden-brown leopard spots appearing after two to three minutes indicate the second side has finished cooking. Stack the finished flatbreads inside a clean cotton kitchen towel immediately upon removal from the skillet; trapped steam softens the crust and maintains flexibility for folding around fillings later.
