Mr.MISKIN ALI ( BCTCA 6TH SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day.

Ingredients:

  • 500 gms Refined flour
  • 8 gms  Sea salt
  • 50 gms Clarified Melted Butter
  • 150 ml Warm water
  • 180 ml Hot water
  • 150 ml Oil and Ghee mix

 

Method:

1. Combine the sieved flour and salt in a bowl. Add 50 gms of melted butter and mix well to form a crumbly texture.
2. Make a well in the flour and pour the hot water and mix the flour to form lumps.
3. Gently incorporate the warm water and knead the dough together to get smooth dough. It will be sticky initially. Gradually mix the dough together till it forms soft dough.
4. Cover and rest it for 30 minutes. After 30 minutes, knead it again for another 2-3 minutes to make sure the dough has been knocked well.
5. Now cover the dough with a damp cloth and let it rest for 1-2 hours.
6. The dough would have pretty soft to touch. Using nimble dusted fingers pinch a ball of 80 gms dough ball and shape the dough between the palms to form smooth edges.
7.  Place the dough balls dusted with flour in a tray and repeat the process till u have 8-9 pieces. Coat the balls on top with oil. Repeat to all the dough balls and coat it well with oil. Cover the balls with a damp cloth and keep it rested in a warm place for 2 hrs. If you need to use it later, then place the tray in the fridge and take it out 20 mins before rolling it.
8. Take the oil and ghee mix in a bowl. Spread the oil mix on the rolling surface and on the rolling pin. Take one dough ball and flatten the edges with fingers and place it on the surface.
9. Roll the dough till it is evenly flat about 6-8 inches in diameter. The ball can stretch further as well. Depending on the amount of time it has rested.
10. Now apply oil evenly over the dough sheet and sprinkle it with flour.
11. Gently lift one side and make a pleated form to get around 6-8 folds, one overlapping on another. The pleat should be between 0.5-1 inches in width.
12.Lift the one end of the dough and roll it to form a coil in a spiral form and tuck the other end of the dough below the coil. Dust the bottom of the coiled dough and place it in the same tray evenly. Repeat the process till you have done the same for all the dough balls.
13.Heat a Thick nonstick pan or tawa. Once the pan is hot, reduce the flame to medium heat.
14.Roll the dough using few oil drops on top of the dough and roll it into a 6-7 inches round discs.
15.Place the roti on the tawa and gently cook till bubbles form on the surface.
16.Turn the roti and cook the other side. Sprinkle the oil and ghee mix on top and spread evenly.
17.Flip the roti and repeat the same to the other side. Flip again and cook the oiled side till it forms crisp edges and cooks and starts puffing up.
18.Once the roti is cooked evenly, take it off the pan and place on the table and squash it using the hands, like clapping your hands. This helps to separate the layers in the cooked roti.
19.Repeat with all the dough balls and place the cooked and crushed roti in a bowl and serve it with hot curry.