Easy Roti’s (Indian Flatbreads)

Easy Roti’s (Indian Flatbreads)

The past two Sundays’ I found myself making curries, the first Sunday butter chikeeen and the next a lekke lamb curry.

I love me some roti’s hey, the feeling of eating with my hands and smothering the pastry in the curry sauce is just so good. Also after seeing one of my high school friends post her homemade rotis on Insta I had to try.

I used to have a cool connection that made real, authentic, buttery, melt in your mouth roti’s that I could freeze and use as I needed to. I am assuming the more complicated recipes are the most authentic, where the butter is folded and rolled into the dough. The recipe I found is less time consuming, however I will try the original version sometime.

Ingredients:

  • 2 cups flour (not self raising)
  • 1 teaspoon salt
  • 2 tablespoons melted butter
  • 2/3 cup water

Method:

In a bowl mix together the flour and salt. Add the melted butter. I used my hands for this part but you can use a fork to mix the flour and butter together until the consistency resembles crumbs. Add the water a bit at a time, stirring as you go along.

Once the dough pulls away from the bowl and is not super sticky (add more flour if too sticky), remove from the bowl and on a floured surface knead for about 6 – 8 minutes. Once done, divide the dough into approximately 6 balls.

Switch on the stove top and heat up your pan (high heat). While the pan is heating up start rolling out 1 of the balls very thinly – use flour to prevent the dough from sticking to your rolling surface. Also try and roll the dough into a size that it fits nicely into the pan. I rolled mine too big and the sides were a bit raw on the first try.

The recipe I found says to add butter to the pan each time before adding one of the roti’s to give it that buttery taste and soft texture. I tried it this way – and it definitely works, but I also tried it without adding butter to the pan and the roti turned out good however not as golden brown and not as soft.

I know at Food Inn and Easter Bazaar in the CBD they add the melted butter and garlic once the roti is removed from the oven so I am guessing you can do this also – Let me know?

Add the rolled out dough to the pan, it should take about 30 seconds before you need to flip it to the other side until nice and golden brown.

You can toss it as many times to get the desired colour and until the flatbread is cooked properly. You will know when to flip as the side facing the heat will form bubbles and turn brown.

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Also let me know if you would like me to post any of my curry recipes and I will gladly do so – I use so many spices that I haven’t posted any of these recipes yet.

Love

M

 

The Good, The Bad and The Ugly…

The Good, The Bad and The Ugly…

The following recipe attempt was a semi – fail :-/ but kinda worked out in the end…

I was doing grocery shopping and came across granadillas; the idea came to me to make either a granadilla mousse or panna cotta. I set time aside one evening and decided on the panna cotta as it looks soooo good all cooking shows I’ve watched.

The ingredients for the Panna Cotta are as follows:

  • 7 granadillas
  • 300ml cream
  • 160ml coconut cream
  • 140g castor sugar
  • The juice of ½ lemon
  • 1 sachet of gelatin

Method

  • Empty the gelatin sachet into a small bowl.
  • In a saucepan pour in the pulp of all the granadillas.
  • Add cream, castor sugar, lemon juice and coconut cream to the granadilla pulp.
  • Heat on the stove top bringing the mixture to a simmer until all the sugar has dissolved.
  • Pour approx. 100ml of the granadilla mixture onto the gelatin and stir until the gelatin has dissolved.
  • Add the gelatin mixture to the granadilla mixture in the sauce pan and stir until it is well mixed then remove from the heat.
  • Pour the mixture through a sieve into a bowl to remove all the bits and pips.
  • Divide the now sieved mixture into small glasses or ramekins.

Leave in the fridge for about 4 hours or until completely set.

OKaaay so my panna cottas were set and ready for eating 😀 When I touched  one it felt like a rubber stress ball and from all the cooking shows I watched I knew this was not the consistency as normally it looks wobbly **worries**

Anyway I decided it’s better than being rock hard and took a spoonful

It was so freaking sour!!!!! I dunno wth, it has to be that I added too little sugar; I did not measure the sugar completely while making the mixture on the stove.

I was so disappointed but my boyfriend said I could make the ganache again and top the “panna cotta’s” with a layer of chocolate – I didn’t feel so bad anymore.

After a lot of thinking and being lazy to get the chocolate chips I needed, I thought a meringue topping would also work as meringue is as sweet AF. I also thought I would put them in phyllo cups as I couldn’t put the glass in the oven.

So I started mission “SAVE THE PANNA COTTAS”

Ingredients for the meringue:

  • 3 egg whites
  • 1 cup sugar
  • 1 teaspoon vanilla essence
  • ½ teaspoon corn flour AKA Maizena

Method

  • Preheat the oven to 220 degrees.

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  • Whisk whisk and whisk the egg whites adding the sugar 1 tablespoon at a time.
  • Add the teaspoon of vanilla and whisk whisk whisk some more.
  • Add the corn flour and yes; whisk some more

I whisked by hand and it took a lot of time and muscle, if you have a food processor with a whisk attachment the process will be much easier.

The egg whites should be glossy, thick and you should be able to hold the bowl over your head without it falling on your head – then it’s done (scary stuff)

I bought the phyllo pastry; maybe in the future I can attempt to make my own?

Melt some butter and brush over the phyllo pastry sheets, I used two sheets and cut them into squares – I placed each square into a muffin tin, topped with the “panna cotta” mixture and piped the meringue on top of it.

I still do not have a piping bag so used an oven roasting bag and cut of the tip to pipe.

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Place into the oven and bake for 10 minutes or until the meringues have a golden top.

Remove and allow to cool.

OK so I didn’t “allow to cool” and when I removed the phyllo cups from the muffin tin the “panna cotta” mixture had melted and was left in the tin :-O

I improvised and drizzled the now liquid panna cotta over the meringue topping – it was OK.

Later the evening my boyfriend wanted some more – he’s so great!

I then saw that the “panna cotta” mixture had set back into the pastry 😀 problem solved!!!!

They ended up being nice, tart, sweet and crunchy.

Sooooo I salvaged what I thought was a disaster, but this incident gave me more confidence in writing these posts; as I told you before we will have some boo boo’s.

Anyhoo, I’m done, hope you enjoyed this one J

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