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 ROTIS

Roti is an East Indian flat bread which was considered, centuries ago, to be a commoner's meal since it was mostly eaten by shepherds and farmers.  However, today Roti is a popular meal item amongst all Indian foods.  It provides the natural goodness of whole wheat flour, corn oil and water. 
Just as it is time consuming to make samosas, the same can be said for rotis.  All ingredients are combined into a dough, cooled and then kneaded. The dough is then divided into smaller portions.  Each portion is then hand rolled into a circle and baked on a hot griddle.    Only the very experienced can rotate the dough in a circular motion, with the use of a rolling pin, as it is being rolled out to a perfectly round shape.

The side that is rolled is the side that should go on the griddle first.  Once the underside is cooked then the roti is flipped over.  They say a good roti is one that will balloon out while cooking on the griddle.  Once both sides are cooked the top side is brushed with butter to keep the roti soft. 

Roti can be rolled up for a quick fixing with either a spread of jam or sugar.  It can also be dipped with plain yogurt or can be eaten as a Wrap.
 

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