I make roti every week. The ingredients and method are simple. 1.5lbs Plain flour, generous salt (1 tbsp), teaspoon of dry yeast, 2 tspns baking powder, 2 oz of butter or margerine, water to mix to firm dough. knead for 5-10 minutes, pour oil over, cover with cloth, and leave to rise for 2 hours at least. Makes aabout 6-8 roti enough for 4-6 people.
For dhalpuri these are the additional steps. Soak 1/2 lb spilt peas overnight and boil with water and a pinch of curry powder and a garlic clove plus some salt until cooked through. Strain and let dry. Pound with a mortar until mush. Fry in oil with some garam masala or curry powder, salt and pepper to taste and turmeric until dry, don't let it burn. Let it cool.
When making roti roll out each one to about 8-10 inches and put a couple of tbspns of pea mix in centre, fold roti over and put aside.
Get a flat pan or flat griddly very hot and roll out roti carefully trying not to break skin. Put roti on surface and have a bowl with a mixture of oil and butter melted and a brush. Brush the roti with the mixture and as soon as small bubbles form turn and brush the other side. The roti will rise into a ballon shape. Tap the edges and remove after 2 minutes.
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Question: Do you have to put the yeast in warm water first, as in many other yeast bread recipes? Or is this not necessary for roti?
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