Ceylonese Roti Recipes

Steps:

• Sift flour, salt and baking powder.
• Add coconut and mix well.
• Add water and knead to a soft dough.
• Cover with a damp cloth.
• Keep aside for 30 minutes.
• Divide dough into 8 parts.
• Roll each into a ball.
• Roll out each ball into a round disc 5" in diameter and of 1/4" thickness.
• Sprinkle with a little flour, if needed.
• Heat griddle, lightly grease and cook one at a time over low heat until brown specks appear on both sides.
• Remove from griddle.
• Keep warm.
• Grease the griddle before each roti.
• Wrap in a piece of foil to keep until needed.
• Reheat with foil in oven.

Steps:

• Sift wheat flour with salt in a bowl.
• Add in 2 tbsps.
• of oil.
• Add mashed peas and mix well.
• Add pepper, cilanto and lime juice.
• Knead well.
• Divide into 16 equal parts.
• Shape into round balls.
• Roll each ball on a floured board into a circle.
• Lift each roti carefully with floured hands.
• Place on a hot griddle one at a time.
• Shallow fry with 1-2 tbsp.
• of oil until brown specs appear on both sides (i. e. both sides must be well cooked).
• Remove on a clean napkin to drain out excess oil.
• Serve immediately.
• Serving tip: Enjoy this roti with methi-aloo and some lime pickle/yogurt.
• Yum!

Steps:

• Crush almonds and pistachios coarsely.
• Mix together flour, sugar and cardamom.
• Add melted ghee and mix to hold together.
• Add very little milk if required.
• Take a 5"-6" nonstick pan.
• Sprinkle and press down sliced dryfruit gently.
• Pat and shape into flat 1/2" thick round.
• Cook on very slow flame.
• Rotate a little occasionally, very gently and carefully.
• Cook till light golden from bottom and edges.
• Cut into 4,6 or 8 triangles, as desired.
• Serve warm or cooled.
• Apply silver foil while warm, if desired.

Steps:

• FOR THE FILLING:.
• In a skillet over medium heat, melt ghee. Add garlic and saute 1 minute then add saffron, cumin and saute 1 minute more.
• Add chickpeas, water and a pinch of salt. Allow all to simmer until water has evaporated. Season with salt and pepper, to taste.
• Cool and puree in food processor.
• FOR THE ROTIS:.
• Sift flour, baking powder, and salt together in a large bowl. Add ghee and enough water until a nice soft dough forms; not too dry. Allow to rest for 10 minutes and cut dough into 8 or 10 parts and form balls. Again, let dough rest for 2 minutes.
• Make a well in the center of a ball, put 3 to 4 teaspoons of filling in the whole, and pinch, closing the well. Repeat with rest of the balls. Tuck extra dough under, put on floured board, and roll out into 8 to 10-inch disks. Brush top with melted ghee or vegetable oil.
• Heat a griddle to a medium heat and brush with ghee or vegetable oil. Cook dough on 1 side for about 2 minutes, brush top with ghee or vegetable oil and flip disk to cook the other side for about 1 minute. Serve warm.
• TO MAKE GHEE:.
• Cut 1 lb unsalted butter into chunks and place in a heavy bottomed saucepan and into a preheated 300 degree F oven for 1 1/2 to 2 hours. Skim foam from top and pour the liquid into a glass jar, leaving behind any milk solids on the bottom of the pot. This is good for 6 months kept in the refrigerator.