Cloud Like Indian Roti Bread That Is Too Good For Words

!±8± Cloud Like Indian Roti Bread That Is Too Good For Words

If you are a keen Indian food fan, you will no doubt have a favourite Indian bread. At my house it is this special roti that we make from low fat milk and yoghurt. If there is one easy recipe you must make from my blog it is this one. You are going to love this light and puffy bread. It goes very well with pretty much any Indian food dish.

Last night I made crab curry for my family and the first thing my son said was - 'Are you making roti? Please!'

All three of my kids love making this Indian bread and enjoy eating it even more. You will want to take care while deep frying because it is unfortunately very easy to over cook them.

This bread is best when made right before you are ready to eat. Luckily, most curries can be cooked and kept warm allowing you plenty of time to work your magic.

INGREDIENTS for Roti Indian Puffy Bread

(Makes enough for four people)

2 Cups Self-rising flour
4 Heaping tablespoons Greek Yoghurt
Low fat milk
salt
Vegetable oil for deep frying

In a bowl, sift in the flour. Add a pinch of salt and the yoghurt. Stir with a spoon to combine.

Now add the milk slowly until you have enough to make a soft dough. If the dough becomes too wet, simply add a little more flour.

On a floured surface, kneed the dough for about ten minutes and then allow it to rest covered for about 20 minutes in a cool place. The dough can sit for longer if necessary.

When you are ready to fry your roti, heat about five inches of oil in a large pot or wok over medium heat.

While the oil is heating, divide the dough up into about six equal pieces and then form each piece into a round fat wheels about one inch thick.

The oil is perfect temperature when a small piece of your dough sizzles and rises quickly to the surface when when placed into the oil.

If this is your first time frying roti, I recommend frying one first. Place one of the dough wheels in the oil. It should puff right up and float happily on the surface. Turn the puffy wheel over a few times so that it cooks evenly.

You do not want to over cook the dough. You are aiming for a light brown colour.

When you believe the roti may be done, take it out with a slotted spoon and leave to cool for about 20 seconds. When you tear into the roti, it should be light and fluffy. The dough should not be wet and gooey. If it is, you need to cook the roti a little longer.

You will get the hang of it after you have made a few. Once you do, you will be making these roti often. They're great!

Please be sure to let me know how you get on with this recipe. I will answer any questions you might have. I hope you enjoy this roti recipe as much as my family and friends do!