Don't let your roti turn out like this!

Top Ten Tips for Making Roti

1. Use WARM to HOT water when making the dough. I don’t understand the physics of it, but it makes the dough turn out better than using cold water.

2. ALWAYS keep dough covered while you are working with individual pieces to keep it from drying out. I like using a damp paper towel. Nothing is worse than working with dried out dough.

3. WOODEN rolling pins are better than marble. Something about the grainy texture provides the right amount of traction but no stick. (Beer bottles can be used in a pinch if you find that someone has stolen your rolling pin for unknown purposes, or if your significant other/children/ayi put it in the wrong cupboard and you just didn’t find it in time)

4. TIE UP YOUR HAIR (if you’re a girl with long hair)- stray hairs in the dough just isn’t appetizing

5. Use ONE hand to mix the dough, that way you’ll have a clean hand to turn on  faucet to refill your water cup without getting flour all over the sink

6. Instead of rolling and oiling and refolding individual rotis, save time by rolling just-made dough into a LARGE RECTANGLE, about twice as long as it is wide. Spread oil and sprinkle flour across the surface like you would in the recipe instructions for individual rotis, and then starting from the long-end, roll the dough up like you would a yoga mat. Then pinch off into balls, twisting the ends closed and pressing them in.

7. Individual roti balls should be about the size of a TANGERINE

8. DON’T roll roti too thin, or else it won’t rise and separate. Optimal thickness is 1/10 of an inch, the thickness of a 5 cent coin.

9. Make sure the Tawa is HOT HOT HOT before you cook. Water should sizzle and evaporate immediately when sprinkled on the surface.

10. Only flip 3 times! Any more and the roti will become tough.

I hope these tips help!

Dhal

Ingredients:

• 2 cups yellow split peas
• 5 cups water
• ½ tsp salt or to taste
• 1 tsp turmeric
• ½ tsp curry powder
• 1-2 whole hot peppers (optional)
• 1 small onion, chopped
• 2 tbsp vegetable oil
• 2 cloves garlic, finely chopped
• ½ tsp cumin seeds

Directions:
Wash split peas thoroughly, removing any debris. Place in a saucepan with water and bring to a boil. Skim off froth. Add salt, turmeric, curry powder, hot peppers, and onion and cook covered on medium low heat until peas begin to soften, about 45 minutes. Using a wooden spoon, beat the dhal until it begins to thicken.

In a ladle or very small frying pan, heat oil until very hot. Add garlic and cumin and fry until garlic is golden brown and seeds are almost black. If you have used a ladle (the best way), quickly lower it into the dhal saucepan, partially covering the saucepan to keep the oil from splattering. If you have used a frying pan, carefully spoon the oil mixture into the dhal. Cook dhal until split peas have formed a sauce or soup consistency, about 50 to 60 minutes, beating occasionally with a wooden spoon to help dhal thicken. You may need to add some water from time to time if dhal becomes too thick, as it should be only slightly thickened.

Pumpkin

Ingredients:

• 1 whole butternut squash, peeled, seeded, and chopped well.
• water to cover
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin seed
• ~1 tbsp garam masala
• ~1 tbsp brown sugar
• 1 tsp cinnamon or 1 inch cinnamon stick
• 1 tsp cumin
• 1-2 whole hot peppers

Directions:
Peel and seed butternut squash, then chop into small pieces. Put some oil on the bottom of a stockpot and heat until hot, add the onion, garlic, and cumin seed and fry until fragrant. Add the pumpkin and fry to caramelize and seal (about 3 minutes). Fill the stockpot with water until squash is just barely covered. Bring to a boil and then reduce heat. Add spices and sugar, cover, and simmer until squash is soft, about an hour. Stir occasionally.

At this point, the squash should be absorbing the water and turning into a mash. Continue to stir the pumpkin until it is well combined with the water. Taste the pumpkin at this point and if it is getting spicy you can remove the hot peppers. Continue to simmer until thick, another 10 minutes; it will be a little less thick than mashed potatoes when fully cooked.

Serve with roti and rice while still hot. Also good for breakfast with bakes and egg.

Roti

Ingredients:

• 8 cups (2 lbs/1 kg) all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 2 to 2.5 cups water
• ~ 1 cup vegetable oil and/or melted ghee

Directions:
Sift flour, baking powder, and salt into a large bowl. Add water and mix to form a soft dough, using a little extra water if necessary. Knead dough smooth and elastic (the better kneaded, the better the roti). Cover and let rest for one hour, or until risen to double its size.

Divide dough into 8 equal parts and shape into smooth balls. On a floured surface, roll out the balls to a circle of about 5 to 6 inches. Place a teaspoon of oil/ghee in the center and spread almost to the edges using the back of the spoon. Cut a line from middle point to edge. Pick up the cut edge and roll it clockwise into a cone shape. When you have nearly reached the end of the cone, stretch remaining piece of dough under the back of the cone and firmly press into the base. Place back on work surface, press down and reshape into a ball. Continue with the remaining dough, then let sit for 20 minutes.

Flour your work surface. Heat a large frying pan or tawa over medium heat. Roll a ball of oiled dough out to form a circle an eighth of an inch thick and about 6 to 7 inches in diameter. Place on tawa and cook for 2 to 3 minutes or until the surface begins to bubble and rise. Turn the roti and spread a teaspoon of oil over the entire surface and repeat. Cook both sides until lightly grilled.

After each roti cooks, turn it onto a plate. Hold cooked roti in one hand and let go, catching it with a clapping motion with both hands. Do this two times to separate the layers (use a towel if hot). Keep warm on a plate lined and covered with cloth until service.