Roti Bread
Ingredients
Directions
Prepare the dough
Sift together the flour, baking powder, and salt.
Add the water and mix to form a dough.
Knead, then let stand for 30 minutes.
Knead again and divide into 4 balls.
On a floured board roll out each ball as thin as possible to a diameter of 8-10 inches.
Cook the roti
In a large skillet or griddle over medium heat, add enough oil to coat the pan.
Cook each roti for about 1 1/2 minutes per side, drizzling additional oil onto each side as it cooks.
Remove carefully and drain on paper towels.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Flour
- Forms the structure of the dough once mixed with water and kneaded.
- Baking powder
- Releases gas that helps the rolled dough puff and stay light.
- Water
- Hydrates the flour so the dough can form and become elastic.
- Oil
- Coats the pan and sides of the roti, adding fat for browning and tenderness.
The step that matters
Rolling the balls as thin as possible. Thin dough heats through quickly and puffs or crisps evenly. Thick spots stay doughy, and uneven thickness cooks unevenly on the skillet.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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