Thermomix Roti Canai

linktr.ee/coll...
Collette Mitrega - Thermomix Consultant
INGREDIENTS:
200g Plain Flour
1/4 beaten egg
1.5 tsp salt
1.5 tsp sugar
1 tsp ghee plus extra for greasing
1 tsp condensed milk (optional)
115ml water

[@sharonbrown8719]

OMG!! I didn't know we had video tutorials on the TM6. That Roti looks so flaky... yummmmm, thank youl

[@m9ng0]

Tq & it's pronounced roti CHA-nai

[@cookingin3steps]

Se ve muy delicioso😋 súper me encanta ❤️grandes pulgares hacia arriba ❤️gracias por compartir ❤️sigue adelante ❤️mantente conectado💕

[@lifeelixrlounge7289]

Great video. Looked deelish.

[@CollettesThermieKitchen]

It was. well worth making and a bit of fun!

[@jygood3718]

Thank you very much for this demonstration 👍 and the videos on my Thomas the Thermie are brilliant. ⭐ I didn't know they were there. I can't wait for the wait for the bread tomorrow. 🍞As you make the bread, would you be able to talk about the differences in how to make gluten free bread? My daughter has celiac disease and I would love to make fresh bread for her. Google is lots of fun at times, at others's a bit bothersome 😂😅

[@enkisdaughter4795]

Hi. Might I suggest you look at the following gluten free cookery books, because the bread in both is wonderful (and something every cœliac seems to miss terribly):
Baked to Perfection by Katarina Cermelj, who was diagnosed with cœliac disease whilst studying chemistry at the University of Oxford. In this book where she refers to bakers flour it’s plain flour (all purpose) unless otherwise stated. I can’t tell you much about the products as I only received the book yesterday, but the bread looks amazing. She explains about using psyllium husk and Xanthan gum in GF breads, which give it a much better structure.
How to Bake Anything Gluten Free by Becky Excell. It’s a fantastic book. Becky also has cœliac disease and, like the rest of us, missed “real” baked items and so set to work on the book. She has a TH-cam channel and so you can watch her bake / prepare things online and this really helps (and they taste so good. Becky also uses psyllium husk / powder and Xanthan gum in her baking
How to Make Anything Gluten Free by Becky Excell, again a fantastic book and this one teaches you how to make “fakeaways”, as we can’t eat the vast majority of takeaway foodstuffs, and sometimes you just need it as a treat.
Finally, Artisnal Gluten Free Cooking by Kelli and Peter Bronski, and
Artisnal Gluten Free Cupcakes by Kelli and Peter Bronski - their Pina Colada Cupcakes are to die for (I used to make a tray bake cake from it and take it to work and my non-cœliac colleagues couldn’t get enough of it, it’s that good.
Hope these suggestions help in your daughter’s GF journey.
On many GF websites it’s suggested that scales are used instead of measuring cups, to ensure consistency.
PS: my TM6 is on order - can’t wait.