Mauritian roti🇬🇧🇲🇺
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- เผยแพร่เมื่อ 4 ก.ย. 2024
- A quick recipe on making traditional Mauritian roti.
For this recipe you will need
3 cups all purpose flour
Water
Salt to taste
Oil
Mix your salt and flour together and slowly add water until your flour turns into a nice dough ball.
Add oil and let it rest for a minimum of 20-30mins, but ideally 1 hour.
Once your dough ball has rested, roll it out with your hands and separate into the number of rotis you want to make (6 in this case). Roll it into 6 smaller dough balls.
Roll out a dough ball into a thin large square, brush it with oil and add dry flour then fold inwards to make a square and repeat for all dough balls.
Once done, put your tawa on the hob and let it heat up whilst you roll the squares out into the shape of a roti. ( make sure you roll lightly)
Put the roti on the hot tawa, when the colour changes and you see bubbles appearing flip the roti over and cook for around 4 minutes on each side.
Once done make sure you fold and smash the roti to make sure it remains soft.
Link for mixer:
www.studio.co....
Music: Aether - Darren King
Ok
Nicely explained cousine
Cot moi hubby qui cuire roti
I have a mixer similar as yours
Thanks for explaining the way to cook Mauritian Roti
Astere mo pou try
Yeah but in Pakistan they don’t use white flour A/P they use Atta, but in Mauritius we are not use to Atta, in my house it must be Mauritian roti daily 👍🌹❤️🇬🇧
Thank you 🥰🌹❤️
You add 1 cup of oil to the dough or that’s how much oil you use altogether including the spreading?
1 cup of oil in the dough to keep the roti soft for few days & for spreading very little oil 🇬🇧
Try comparing it with Indonesian Roti Maryam method.
Hello can you please tell us how much water and oil you add to this and also what kind of oil and is the water boiling hot ? Thank you
No boiling water, add 1 cup of cool tap water mix the dough then add the rest of the water little by little until you get a nice soft & pliable dough, cover & let rest. 1 cup of any cooking oil I am using vegetable cooking oil. Also it may varies on the type of flour you use & the climate where you are, you make have to adjust the water but as long as you get a nice soft dough not watery or moist but manageable to work with then its ok. I hope this information will help you thank you for getting in touch
It looks similar to what we have in morocco we called baghrir
I love Morican msem ❤️❤️❤️but I cannot never do it 👍
Why do have to crush it at the end please?
To soften the roti you must crush it at the end, try it & leave 1 without crushing, the next day you have a look & also when it is cold I wrap it in plactic bag then I keep in an airtight container to remain soft
Is it hot water or cold? Thank you zinnat. (Seema)
For roti Cold water from the tap but for bread its lukewarm water
@@zinnatskitchen Thank you so much zinnat. Keep up the good work. I love your recipes xx
Yummy thank u looks very easy
It's not round like zahida
Haha zahour, I know Zahida’s roti’s are great but Mauritian roti is shaped like this. Next time I come over we’ll have some inshAllah. See you soon.