Indian breads are famous world-wide. From chapati and phulka to roomali roti, the varieties are so many that we do love to indulge in eating them with our favourite sabzi. Roti usually comprises chapati and phulka. But the roti served in restaurants is slightly different. Presenting to you all the “Restaurant Style Roti“.
Indian breads such as chapati and paratha are quite common at home. I always prefer using whole wheat in my cooking. It is healthy and filled with nutrients. It will be a sheer lie, if I deny using all purpose flour. I try to use it in on rare occassions .
This roti consists of only wheat flour and no oil is used. The using of milk makes it soft.
This post is part of our blog hop with the theme “Indian Breads” . It’s been a wonderful journey with these blog hop girls.
I have been making roti since a long time. It was in the Foodie group of facecook that I first read about this. It is a vegetarian food group headed by Sadashiva Rao Mailankody. It is one of the groups that I visit often.
Yesterday I had prepared this roti along with Shahi Rajma and Aloo Curry. It tasted awesome. I had used baby potatoes. Over to the recipe of Restaurant Style Roti.
- 2 cup wheat flour 1 cup =250 ml
- 1/2 cup semolina
- 1/2 cup curd
- 1/4 cup milk
- 1 teaspoon sugar
- 1/2 teaspoon salt
- water for kneading
- Take wheat flour in a bowl.
- Soak semolina in water for ten minutes.
- Add all ingredients to the flour.
- Mix it to a hard dough, cover with a thin cloth and keep it aside for fifteen minutes.
- Take a lemon sized ball of the dough.
- Dust with flour and roll into a circle of 5 inch diameter.
- Heat a skillet. Smear some water on the rolled roti. Put it over the skillet, with the water applied surface facing beneath.
- Allow to cook for sometime. Then flip it and put it directly to the flame.
- Quickly, put the other side too for a second over the flame.
- Roti is ready to serve.
This roti tastes best when served hot.
Apply a little butter on it. It tastes good and you have Butter Roti.
All measurements are taken based on the same cup. 1 cup=250 ml
Here are the links by other bloggers
- Piyali – Aloo Kulcha
- Shubha –Schezwan Paratha
- Poornima-Bakharkhani
- Padma- Zucchini Paratha
[social_share style=”bar” align=”horizontal” heading_align=”inline” text=”” heading=”” facebook=”1″ twitter=”1″ google_plus=”1″ linkedin=”1″ pinterest=”1″ link=”” /]
Subscribe to get a book of handyhints for free !
This a very interesting take on the Roti. Have heard of using milk, yogurt in the Roti dough, but never semolina. Thanks dear for sharing with us such a unique recipe. Will love to try this.
lovely wholesome roti…wonderful share jaya
Totally agree with Piyali.. never heard before using semolina. I used soaked semolina in poori..but this style of making roti is truly interesting. Thanks for the recipe
Lovely take on regular roti…addition of semolina is new to me…shall try it sometime…scrumptious share jaya!!
priya @asmallbite
Addition of semolina to roti is new to me,good share.
Such a perfect execution of a humble recipe.. Love the perfection and gorgeous pics.. awesome share as always Jaya