Sorry guys, I’ve kind of neglected my blog for a while – but for good reason! I’ve been busy this summer, traveling (visited Taiwan and Vietnam, as well as Toronto and Quebec — which I must add, had amazing food), and also had been busy working and taking on more hours – I found out I’ll be going to Madrid next month for a conference, so much preparation will be needed. As well, I had to complete some new applications for programs. May aim for a PhD or MD. We’ll see what happens!
Today, I have another roti recipe for you, and it’s one of my favourite types. Previously, I’ve posted a different roti recipe that’s most commonly made. This one, is more akin to a roti canai, and it’s delicious! In Sri Lanka, we use this type of roti usually to make stuffed wraps, or a stir-fried roti dish, called kotthu roti. It is most commonly a street food roti. Unlike the coconut roti recipe, this one is a little longer to make, because it requires some soaking time in oil, but it is worth it!
- 3 cups flour (I have mixed a little bit of whole wheat before, but personally prefer just using APF)
- 1 tsp salt
- 1 tbsp grapeseed oil + more for soaking (~1/2 to 1 cup)
- lukewarm water
Add the flour, salt, and oil to a stand mixture, and let it mix for a bit using the dough hook. To it, add water a little bit at a time, until a dough comes together. It should be smooth and pliable, and not too dry!
Divide into equal-sized balls (about the size of golf balls), and place in a deep bowl. Submerge with oil and let rest for at least an hour, though I have also let it soak overnight. You can also place it in a shallow tray, but be sure to flip the balls every now and again.
Heat a skillet on medium heat. Take one of the balls, and using a clean surface, press it flat and spread it thinly, as if you were making a very thin pizza dough. Fold the edges in a few centimetres, and place on hot pan.
These rotis save really well! You can store them in a ziploc and place in fridge or freezer. Just heat it up when you want some!