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THE
INCREDIBILE
ROTI
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The word Roti is derived from Sanskrit word
rotika means bread . Roti is traditionally a
South Asian bread made from stone ground
whole meal flour , traditionally known asatta flour . Roti is thinner varient known as
chapatti are an integral part of Indian cuisine
. Its defining characteristic is that it is
unleavened . It is normally eaten with curriesand cooked vegetable .
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the world that is unleavened , but it came as a surprise
to know that in the indian sub continent - the home of
roti - it was originally made out of barley , wheat was
around too but not used as widely. Corns came later.
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India is great ,India is unique andpossibly only India has leavened
bread , But is there anothernation where in the 21st century
bread is made fresh for every
meal ?Where Roti meansfood ?
Yes , it is also the main foodingridient of Pakistan , Srilanka
and Malasia and only two
European nation Tirindad andTobago
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But not one who enjoy sieving flour
,kneading it , leaving it to rest with
little dimples of water , scooping it
out of the paraat and in to another
container, lifting out a heavy
marble chakla (see theres no wordfor it in english),rolling
fulkas/rotis/chapattis , dusting
them one by one with dry atta ,
rolling them again , shaking off
excess atta , heating each on tawa, flipping it over
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Transferring it on to a directflame , moderating the
flame to make it puff up ,
lifting it off on to a plate
and serving it a hungary
mouth . And talking aboutgood experienced cooks.
Ifound that making parathas
is easier than phulkas but
with the ever present fearof calories and chalestrol
thats not a frequent option
.
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Indian breads or rotis pack in plenty oftasty nutrition.No Indian meal iscomplete without Indianstyle bread orroti. While some of us are moreinclined towards rice, roti is thehealthier option, as we know. While allof us are habitual to the wheat variety,several other cereals and millets areused throughout the country to make
rotis. From barley and millets to Bengalgram and chickpea flour, the range isextensive and healthy, even though itmay be unfamiliar.
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High in insoluble fiber, ironand calcium, roti made of
millets also pack in plentyof minerals and vitamins
The average protein content of ragi is9.8 per cent with well balanced essentialamino acids composition along withVitamin A, Vitamin B and phosphorous.
Bajra roti is particularly noted for itshigh iron content. It is also known topossess phytochemicals that lowercholesterol, folate, magnesium, copper,zinc, and vitamins E and B- complex.
Both Bengal gram and chickpeas arerich sources of iron and are thereforehighly beneficial in the treatment of iron- deficiency anaemia.
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Rice and roti are staple grains that are
almost sacred to Indians and
often referred to as ann without
which no diet can be complete.
While north Indians believe nothingcan beat roti to make an able body,
rice is the favorite in the south and the east. The belief
in the power of wheat is so entrenched that often even
those diagnosed with gluten sensitivity (a life-
threatening health condition, if untreated) are forced
to eat this grain, which is virtually a poison for them.
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Rice and roti have similar
nutritional properties. Thedifference lies in the form
in which they are
consumed. Roti, made
from whole wheat flour, is
distinctly different from
polished white rice (most
familiar in an urban set-
up) in its nutritional
value. While roti madewith atta is a whole grain,
white rice is like maida
because it is refined
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North Indian Tandoori Roti Sieve the maida and atta.
Knead them together to make adough by mixing water.
Make balls off the dough and rollthem into slightly thick rotis of
equal size. Heat a tava.
Apply water on one side of roti.
Put the roti on the tava with thewet side facing downwards. Turnthe tava upside down and apply
heat to the dry side of the roti.Keep moving the tava in circle overthe flame. Cook the roti till done.
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Makkai Roti (Corn mealflat bread)
Mix corn meal and 1 cups water.Add enough of remaining water (cup), 2 tbsp at the time, mixingafter each addition, till dough forma soft ball.
Make 12 balls approximately 4.5cm in diameter. Keep covered.
On a well floured board, roll a ballof dough lightly. Dust rolling pinfrom time to time to avoidsticking. Seal crack by pinchingedges and continue rolling into aflat round 14 cm in diameter.
Heat tava on medium heat forabout 3 minutes. Brush with oil.
Put round on tava. Cook tillunderside has light golden brownpatches (about 2 minutes). Turnover. Continue cooking.
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Garlic Naan
Place the sugar and yeast in a small bowl , add
the warm water and mix well until the yeasthas dissolved. Let stand for 10 minutes.
Sieve the flour. Add the oil and salt, and pourin the yeast mixture. Mix with your hands toform a dough, adding more water, if necessary.Turn out onto a lightly floured counter andknead for 5 minutes.
Return the dough to the bowl, cover, and let
rise in a warm place for 1, or until it hasdoubled in size
Preheat the broiler to high, and grease a sheetof foil. Break off small balls with your handsand pat them into circles .
Place the dough circles onto the grassed foiland cook under the very hot broiler for 7-10minutes, turning twice, brushing with thebutter and sprinkling with the onion seeds.
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Onion Kulcha
Sieve the flour.
Mix all ingredients thoroughlyand make a stiff dough .
Knead the dough and divideit into 6 portions.
Roll out each portion of the
dough into a thin round withthe help of a little flour.
Make a few light, horizontalslits on one side of eachround.
Cook on a hot tawa (griddle)on both sides using a little oiluntil golden brown spotscome on top.
Serve hot.
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