- TM 31
Ingredients
Roti Dough
- 620 g flour plain, can use any type
- 40 g oil, canola or grapeseed
- 500 g Boiling water
- 1/2 tsp salt, (optional)
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I'm cooking this todayRecipe's preparation
Add flour first into tm bowl then add oil, boiling water, and salt.
Set timer for 2 minutes
"Dough mode" Remove dough to the thermomat
The dough will resemble play dough in texture, that is correct, when it is cool enough to handle, divide the dough in half and then half again. Then split each 1/4 into 6 small round balls of dough. Roll out thinly into a circle using extra flour to prevent dough sticking. Repeat for each ball of dough. You should have 24 rotis.
At the same time warm up the frying pan/ crepe pan until medium hot, put the roti into pan and dry fry until cooked one side, flip and cook the other side. Continue until all 24 rotis are cooked.
Dough - kneading
Tip
When frying the roti's when they start bubbling one can put on top of the cooking roti a cooked one. This helps keep the roti flat against the fry pan.
These roti's freeze really well and I use them as wraps and fill them with cooked chicken, tm mayo and salad to make yummy lunchtime alternatives to sandwiches for the kids.
Watch the video on how to roll & cook.
Thermomix Model
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Recipe is created forTM 31
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Quick & Easy Wraps.
First time making these and was pleasantly surprised to discover how good they were after taking no time at all to make.
I halved the recipe and it made 8 good sized wraps.
Thank you for sharing such a great recipe!
Lovely & light, everyone enjoyed them.
Where can i view the video? I think I've looked pretty hard. Am on a tablet, would love to warch for tips on cooking
Amazing perfect light just what you want! Glad it mades heaps
Made again. YUMMMYYYYY.
hi Essalee, if you want to make stuffed roti/paratha make sure your filling is as dry as possible. If your spinach or cheese had a high moisture content it would affect the outcome. Also if you cooked them on a lower temp/not long enough the middle of the dough may not cook through leaving a denser texture. The type of flour has different gluten/absorption factors also. I recommend YouTubing some paneer/palak paratha videos for guidance, or adopt an Indian Aunty!
Life's too short to hold a grudge, eat bad food or drink bad wine...
essalee:hi Essalee, if you want to makes stuffed roti/paratha make sure your filling is as dry as possible. If your spinach or cheese had a high moisture content it would affect the outcome. I recommend YouTubing some paneer/palak paratha videos for guidance, or adopt an Indian Aunty!
Life's too short to hold a grudge, eat bad food or drink bad wine...
These are fantastic! my kids love them. I used wholemeal flour and turned out great. they freeze really well also.
Do not do what I did with this recipe! I thought it would be nice to add spinach and cheese into the middle of the roti (so flatten dough ball by hand, add in some cheese and spinach mix, fold all up for all encased, then roll out nice and thin). It turn d out gross - the cooked texture was all kinds of wrong - kind of gluey. I’m sure these would make lovely plain wraps, which I will try another time!
So quick and easy and the kids live them! Love that you can freeze them for later use.
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