- Bread made with maize flour
- 4c Corn flour
- 1 – 1 1/2 cups water
*for 5 or 6 rotis
The flour is a yellowish color and rather coarse. Separate enough flour for one roti, make it into a stiff dough by gradually adding a little of the water. Mix and knead for a little while, then shape the roti, thick and round, on your hand, and place it on a well-greased “tava” (hot iron plate). Continue the flattening by pressing it all round with the palm of the hand, taking care not to break it. Cook fairly slowly on both sides; the edges of this roti being usually uneven. The warmed butter-fat can be thinly spread on it when the roti is removed from the heat.The dough for each of the rotis is prepared separately as you go along.
Some people prefer to mix a little warm butter-fat and chopped methi (fenugreek) in the dough, the inclusion of which makes the roti even tastier.
Roti is served hot or warm, usually with saag (mixed spinach) and is considered to be very nourishing.