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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Pakistani

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the flour in a bowl. Gradually add enough water to make a soft dough (about 7 fl oz of water). | 2. Knead the dough for several minutes until smooth. Cover the dough with a damp cloth and set aside for half an hour to rest. If the dough is runny, flour your hands and knead for a few more minutes. | 3. Form ten equal balls and dust each with flour. Heat up a cast-iron griddle or frying pan over a low flame on a medium heat. | 4. Take one of the balls of dough, flatten it between the palms of the hands, and dust it with flour on both sides. | 5. Roll out to a 5 1/2" round, and slap the roti onto the heated. surface. Cook for about a minute, or until soft bubbles begin to form, then turn over and cook for half a minute on the second side. If you have a gas cooker, then use tongs to hold the roti in a second flame for 3 seconds on each side. The roti should puff up. | 6. Alternatively if you have an electric stove, put the roti under a hot grill for a few seconds until it puffs up. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat flour	250			102000.0	21591.0	3963.0	750.0
wheat flour	1	ounce		102000.0	21591.0	3963.0	750.0
water	7	fluid		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.