My own cookbook of island and international fare, developed over 30 years visiting, living and working in the islands. Caribbean recipes, international recipes, indian recipes, african recipes, chinese recipes
Saturday, May 5, 2012
Breadmaker Roti dough
I am fascinated by this breadmaker I acquired. I have now successfully used it to make superior roti dough. My breadmaker has a recipe for pizza dough, and I modified it by replacing the olive oil with ghee. So for me its 450gm flour, 250gm water, 1 tspn yeast 1 dessertspoon of salt, 2 tablespoons of ghee melted. I am not scared of lifting the lid during kneading and adding a bit of flour if I think its too loose. Now the reason a breadmaker is so good is it maintains a constant temperature a lot like the professional bakers rising trays. That gives the yeast the best possible temperature to grow. Once it completes which takes about 1.5 hours, I take out the soft dough and split it into 1/8ths as one would for roti and cover it with cling film covered in oil. From then on its roll and cook. Don't forget to brush both sides with a mixture of ghee and oil. I was amazed the first time as the roti puffed up like a ball and tasted very good.