Roti, from “Off the Menu: Asian American”

The cooks behind the Sikh Temple of Wisconsin share some of their favorite recipes used for langar, the temple’s community meal, with “Off the Menu.” Roti is the main grain staple of Indians, especially Punjabis, people from the state of Punjab where the most farming of grains in India is harvested.

Serves: 4-6 people (12 Rotis)

Ingredients

• 2 cups flour
• 1 cup water
• 1-2 Tbs oil (*optional)

*Oil is usually used when making large batches of Roti and helps them to stay tender until they are consumed.

Preparation

1. Knead the flour, water, and oil into a smooth play-dough like substance
2. take half handful amounts from the dough and shape it into a round saucer with your palms, known as perras
3. Then flatten out the perra from the center out using your thumbs and making into a thick pancake like shape
4. then use a rolling pin to flatten out the dough into a thin tortilla like shape
5. Then shape out the roti by flipping it back and forth from one hand to the other and place on a heat griddle or heavy frying pan on medium high
6. Parts of the roti may puff allowing it to cook more evenly and quicker
7. Flip the roti about ever 15-25 seconds, parts of the roti may be toasted, but as long as it’s not scorched it is still good
8. Make sure it is fully cooked before removing it from the stove
9. After removing the roti, it is slightly buttered from one or both sides to keep it fresh

Rotis that were part of the blessing ceremony are then mixed with the rest of the hundreds of rotis ready to be served, hence blessing all the rotis