My grandmother used to grind her own flour, on a stone in her kitchen. And many still do, to this day. Luckily, we have machines to do all that. But we still use stoneground wholewheat flour for our rotis. To make the dough we just add water – nothing else. No oil, yeast or dairy. We let it rest for a while. We roll it out into rounds then we cook it on a traditional tawa (flat iron griddle) before finishing it off over the open flame. That last bit is where the magic happens. All that hot air in the roti makes it puff up like a balloon, which gives it that pillowy texture.
Recomendado
