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Break your dough into 6 equal pieces and roll into small balls. Place the ball one at a time between two sheets of parchment or wax paper. Roll each ball out to your desired thickness between 1/16th and 1/8th of an inch. Use a bowl and a knife as a guide to cut your roti into a circle and clean up the edges if desired.
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Dust excess flour off the rolled roti and place it on the hot tawa. 18- Let it cook for 15-30 seconds until you see some bubbles on top side. At this point flip the roti, you don't want the first side to cook too much. 19- Now, let the other side cook more than the first side around 30 seconds more.
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Heat a tawah or flat frying pan over medium-high heat. Coat with oil and place a round of dough on the pan. Cook the dough until light brown, watching carefully, about 5 minutes. Then flip and cook on the other side, about 3-4 minutes more. Repeat with the remaining dough rounds.
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Making the dough. Combine 2 cups of wheat flour, salt, oil with 1/4 cup of water in a large bowl. and start kneading. Add water in small increments and continue to knead till the dough comes together as a ball. Add 1/4th teaspoon oil to the dough and knead till the oil is absorbed.
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When the pan is nice and hot, add about a teaspoon of butter to the pan and swirl it around. Carefully transfer your rolled out roti to the hot pan and then count for about 6-7 seconds. After a few seconds, carefully flip the roti with your fingers or a spatula. Add more butter if necessary.
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Cook Roti: Heat a cast iron or nonstick pan (or tawa, if you've got Indian tools) on medium-high heat for 5 minutes. Once hot, place the rolled-out dough onto the pan. Cook for about 10-20 seconds or until small, subtle bubbles form on the surface. NOTE: If the underside is getting charred spots, the stove is too hot.
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Knead flour: In a large bowl, combine the flour, baking powder, salt, and sugar. Gradually add water to make a shaggy, soft dough. Rub 1 tablespoon of oil over the dough. Cover with a cloth and let rest for 15-30 minutes. (Sometimes only requires 5-10 minutes of resting if the dough is very soft) Fill and wrap paratha:
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The dough should be soft, firm but not too sticky. Slice the dough into 4 quarters then roll each piece into a small ball then cover the bowl with a damp cloth. Lay some parchment paper on a clean surface and place one of the doughballs on the paper while keeping the rest of the dough covered.
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Easy way to shape the roti: On a clean, lightly oiled work surface, press a dough ball into a flat disk.. Use a knife to trim off the very edge of the dough which tends to be thicker. To cook the roti: Heat a 12-inch flat skillet (or bigger) over medium heat and add just enough oil to coat the bottom. Be on the generous side with oil or you.
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Move the dough onto a floured surface and roll into round sheets with a rolling pin until they are roughly 10-inches wide and a 1/4 inch thick. Lightly brush flat roti wrap with oil and place on a hot, flat skillet. Cook each side for about 2 minutes until brown bubbles begin to appear. Remove and cool.
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Knead flour. 1. In a large bowl, combine the flour, baking powder, salt and sugar. 2. Gradually add water to make a shaggy soft dough. 3. Rub 1 tablespoon oil over dough and cover with a kitchen towel and allow it to rest for 15-30 minutes. 4. Divide the dough into 4 equal pieces, then divide each into two.
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With ten tasty options to choose from, including curried chickpeas, spicy beef, tandoori chicken, paneer and peppers, roasted veggies, spiced lentils, BBQ pulled pork, potato and pea curry, Greek salad, and Thai peanut chicken, you're sure to find a filling that suits your taste buds. Print Recipe Pin Recipe. Prep Time 10 mins. Cook Time 10 mins.