Corn Roti

Yellow roti, as I grew up calling it, was a family favourite that only my grandma could make perfectly. It’s something I was always apprehensive about cooking myself and I procrastinated for years before I eventually tackled the Yellow roti demon. It wasn’t too bad and once I had the technique perfected, they turned out nearly perfect. Crispy on the outside and soft on the inside. I was too flustered to take step by step photos on this occasion but I’m glad I rolled up my sleeves and just made them.

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Ingredients: 

2 cups Fine Cornmeal / Maize flour
Boiling hot water
Butter to taste (Salted)
Parchment paper to help roll the rotis

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Instructions:

  1. Heat a cast iron skillet on medium heat.
  2. Take the flour in a large bowl. Pour a tbsp of boiling water at a time, onto the flour whilst stirring it into the flour with a fork.
  3. Just need enough water to combine the dough. Once it comes together, divide the dough into 3-4 round balls.
  4. You should be able to lightly touch the dough balls by now. Keep them covered as they will dry out quickly as they cool down and you want to cook them before that.
  5. Take 2 x 8 inch squares of parchment paper. Place one of the balls into the centre. Put the other piece of parchment paper on top. Lightly press the dough ball flat.
  6. Using a rolling pin, lightly roll out the roti to the size and thickness you want. I kept mine on the thinner side, as I like them crispy and soft. 1cm thickness is good.
  7. Do the same for all the dough balls and let them rest in the parchment paper squares to save them from drying out.
  8. To check the cast iron skillet, sprinkle a few drops of water. If they sizzle and evaporate, the skillet is ready.
  9. Take one side of parchment paper off the roti. Place the roti flat onto the skillet with the paper still stuck on the other side of it. Peel the paper off as the other side starts cooking.
  10. Take a fork and make lots of holes in the roti to help the roti cook through.
  11. Turn over using a flat spatula – be careful not to break it, and cook the other side until you see light brown dots on the surface of the roti. You can spread some butter onto the pan if it gets sticky. A little sprinkling of water also helps.
  12. Once the roti is cooked, serve with a little dollop of butter on top. It is amazing when served with Spinach/Saag.

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