Recipe for sada roti pls!!?

Question

Am horrible with making foods with flour. please give easy recipe and directions for making sada roti. to serve 4

Answer 1

This is a good recipe for plain rotis.  My husband is Indian, so my mother in law gave me this recipe and taught me to make them.  I am pretty good now but it took lots of practice!

Ingredients

2 cups atta, whole wheat flour

1/4 cup maida, all purpose flour (to dust the chapatis)

warm water, as needed to make the dough

pinch of salt

1/4 cup warm milk, optional

Method:

Mix the atta and milk together, as water slowly as needed to make a soft and moist dough. Knead it till it looks smooth. Cover the dough and keep aside at least for 15 minutes.

Divide the dough in to 10-12 balls with the dough and dust them with the plain flour (to prevent sticking) and roll into thin flat tortilla like rounds using a rolling pin. (keep applying plain flour in between to prevent it from sticking on to roller pin).

Heat a tawa or flat skillet and put the chapati and let it cook for a minute and the top looks dry then turn it over and cook on the other side till small bubbles appear and chapati starts to puff. Once cooked remove it from skillet aply some clarified butter or ghee on one side (optional) and store in a kitchen towel lined bread basket to keep them from drying.

You can use clean kitchen towel or flat spatula to press it gently while cooking the other side, if you like your chapatis puffed. (this might take a while to perfect the art of puffing the chapati.)

Serve the chapatis with any kind of curry, subji or dal.  You can also freeze them for later use.

Answer 2

simple:

mix a t/spn veg oil in the chappati flour.

add recently boiled water to chappati flour and mix well,

kneading to a soft dough.

add a t/spn veg oil to smooth out the dough.

divide dough into palm size balls.

roll out to desired size

heat tava and cook each chappati

spread a little butter on each chappati (opt)

easy and quick, and v.yummy =)

Answer 3

Sada Roti

1 1/2 cups flour

1/2 cup fine yellow cornmeal (not cornstarch!)

2 teaspoons baking powder

2 tablespoons yoghurt or milk

1/2 teaspoon salt

½ cup water

Mix dry ingredients together in a bowl.

Add yoghurt or milk. Add water gradually, mixing until soft and pliable into a smooth dough. Knead well and place on floured bowl. Cover with cloth or kitchen napkin and leave for 1/2 hour.

Divide dough into 2 pieces and shape into round balls.

Roll ball of dough on floured board into a flat round shape, 1/2 inch thick.

Heat tava or griddle for 2 minutes. Place roti on hot surface and let cook about 3 minutes. Turn on the other side ( I use a large metal spatula to turn) and cook other side. You will see brown flacks on the surface. If the first side needs more cooking just flip it again.

Repeat with second piece of dough. Cut roti into quarters. You can split it like a pita and butter the inner surfaces.

Variations: add some chopped mint, baby methi leaves or chopped garlic to the dough.

For whole wheat sada roti use 1 cup white and 1 cup whole wheat flour and omit the cornmeal.

http://caribbeangarden.blogspot.com/2008...

(*-*)