Every week Perdeby sends their journalists to experience something out of their comfort zones. This week Rebecca Woodrow decided to make rotis, a difficult and technical process.
Roti is a flatbread made with wheat flour. Flatbreads are found throughout the world from the Americas to South East Asia and accompany several dishes. Interesting versions includes a Sri Lankan recipe that uses coconut. In short, rotis are delicious and make life worth living.
I'm very good at eating rotis but I've never made them. Until Saturday.
Rotis are not for the lazy cook! You won't break a bone making them, but you will break a sweat. The process includes kneading dough, shaping it, keeping the little bundles of shaped dough cool by stashing them under a dampened dishcloth, flattening the pieces into a raw roti and buttering both sides while you flip and cook it on a hot pan. Essentially though, if you pay attention during the process and have a system going, disaster won't strike. You get into the groove somewhat (even if you are dealing with a hot pan and a delicate pancake that needs buttering).
Do not be afraid to do the simplified, safer option! Admittedly this applies to all new-cooking adventures. But even though some people can flip a cooking roti WITH THEIR FINGERS doesn't mean you need to, even if you feel the authenticity is threatened. If you don't need to use your fingertips on a hot pan, DON’T. I used a pair of silicon tongs to flip things and still managed to burn a finger.
Here's the recipe for the kitchen-adventurous:
Make rotis! They are tasty and doable. And you will have earned them, because you and your kitchen will need a flour-and-oil clean-up when you're finished.