Roti is a popular flatbread in the regions of South America that have Indian influences in their cuisine, such as Guyana. Roti is an Indian flatbread — it is a simple dough that is rolled out into a circle and cooked on a hot griddle
- 2 1/2 cups self-rising flour (or 2 cups self-rising flour plus 1/2 cup whole wheat flour)
- 2 tablespoons vegetable oil (plus 1 teaspoon and some for pan)
- 1 cup warm water
- Place flour(s) in a bowl. Mix in the 2 tablespoons of vegetable oil.
- Add the water slowly, stirring as you go, until the dough starts to come together. Keep stirring, adding a little more water if the dough is dry, until the dough forms a ball.
- Turn the dough out onto the counter and knead, adding a little flour if the dough is too sticky. The dough should be soft, but not sticky enough to adhere to your hands or the counter.
- Let dough rest for 10 minutes, covered with a damp cloth.
- Roll out the dough into a large circle, about 1/4-inch thick. Spread about 1 teaspoon vegetable oil over the surface of the dough. Roll the dough up into a long roll.
- Cut the dough into 8 to 10 pieces. Roll each piece out flat into a 6-inch circle. Let circles rest, covered with damp cloth, for 5 minutes.
- Heat a flat heavy griddle or skillet (a cast iron skillet or crepe pan works well) over low to medium heat.
- Roll the first circle of dough out as thin as possible (to about an 8- to 9-inch circle).
- Add about 1 teaspoon oil to the skillet. Place dough in hot skillet. Cook until bread puffs up and turns light brown on the skillet side, 1 to 2 minutes. Slide bread to the side of the pan with your fingers, and quickly flip to brown the other side, cooking for about 1 to 2 minutes more.
- Remove from heat and place roti in a colander to cool. Cover roti with a damp towel while you cook the rest. Add more oil to the skillet as needed.
- Brush roti with melted butter before serving, if desired. Roti can be reheated just like tortillas: in a low oven, wrapped in foil, or in the microwave covered with a damp cloth.
2 cups broccoli — frozen, cut
- 1 tablespoon butter or margarine
- 1/4 cup onion — chopped
- 3 tablespoons all-purpose flour
- 1 can chicken broth
- 2 cups turkey — cooked, cubed
- 1 cup sour cream
- 1 can mushroom — sliced, drained
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- hot cooked noodles
Cook broccoli according to package directions. Drain and set aside. In 2 quart microwave safe casserole, melt butter. Add onion; cover and cook on high until tender. Add flour and blend well. Whisk in broth; cook on high for 4 to 6 minutes or until thickened and bubbly, stirring every 2 minutes. Add remaining ingredients except noodles.
- Cook on high for 2 to 3 minutes or until heated through, stirring once. Serve over noodles.
Source: Taste of Home Magazine: June/July 1995.
- 3/4 cup (175 mL) cold butter, divided
- 3 cloves garlic, minced
- 1 tsp (5 mL) dried basil
- 1 tsp (5 mL) dried oregano
- 2 1/2 cups (625 mL) all-purpose flour
- 1 tbsp (15 mL) baking powder
- 1 tbsp (15 mL) sugar
- approx. 1 1/4 cup (300 mL) milk
- 2 tsp (10 mL) vegetable oil
- 2 tbsp (30 mL) grated Parmesan cheese
- Preheat grill to 400°F (200°C). Melt 1/4 cup (60 mL) butter; mix with garlic, basil, oregano and 1/4 tsp (1 mL) salt. Set aside.
- In large bowl, mix together flour, baking powder, sugar and remaining 1/2 tsp (2 mL) salt. Cube remaining 1/2 cup (125 mL) butter; cut into flour mixture with pastry-blender or rub in with fingertips until mixture resembles coarse meal. Stirring with fork, gradually add just enough milk to moisten mixture (do not overwork). Gently shape 1 tbsp (15 mL) amounts of dough into balls, using up all the dough.
- Brush oil in bottom of 10-in. (25-cm) cast-iron skillet. Arrange half the dough balls in single layer in skillet. Brush with reserved butter mixture. Arrange remaining balls in second layer over top; brush with remaining butter mixture. Sprinkle with Parmesan cheese.
- Place on grill over indirect heat. Close barbecue lid; cook 20 min. or until surface of bannock is firm and edges are golden. Serve warm or at room temperature.
Tip: Make this in 375F (190C) oven by covering skillet with foil and baking 15 min., then uncovering to bake an additional 20 min.