Roti Dough

1. 1

   Sift together the flour, baking soda, and salt into a bowl. Add enough to form a stiff dough. Knead the dough well on a lightly floured board, form into 4 or more equal-sized balls. Roll out the dough thinly to form 8-inch or 12-inch circles. Then brush on a thin coating of vegetable oil. Roll into balls again, cover, and allow to stand for 15 minutes at room temperature.

2. 2

   Roll out the dough again and flatten to the original dimensions by patting lightly. Heat a cast-iron or heavy-bottomed frying pan so that when tested with a drop of water, it sizzles. Place the rotis, one at a time, in the pan and cook for a minute. Turn, and spread a thin layer of vegetable oil on the face of each roti, and turn frequently until cooked- when brown flecks appear on the surface. Remove from frying pan and pound between the palms of the until it becomes supple. Keep rotis warm and moist by covering with a towel.

* Per serving · 4 servings · Values may vary.

No additional tips available.