Vidya Richardson is an extremely high-energy person. A passionate life-long learner, Vidya never sits still unless she's actively meditating. She is always cooking for friends and family or volunteering with The Senior's Action Group. According to Vidya, coming to Canada from India in 1970 speaking Marathi, Hindi, and French was the start of a great adventure that just keeps getting better.
- Portion size 6 servings
MethodPerfecting roti takes patience and practice, but even a “failed” batch still tastes great. Some tips to get you started: don't over-flour when rolling and though it seems counter intuitive, lightly press down on the roti with tongs after flipping to encourage the steam to form, puffing up the bread.
1. Pour the flour into a large mixing bowl. Stir in the salt and the oil.
2. Add the water a little at a time, kneading it into the flour mixture. Continue this process until the dry flour is all absorbed and it forms a nice dough. It will take about 10 minutes, and if it doesn't come together, add extra water, one tsp at a time.
3. Heat a large frying pan over medium-high heat. Add the butter and swirl to coat the pan. When the butter starts to sizzle, add a scoop of batter, gently swirl to create an even layer across the bottom of the pan.
4. Divide dough into 4 equal parts, and roll into balls. With a rolling pin, roll each ball into a flat round disc, about 6” in diameter. Add flour as necessary to the top of the counter to prevent the dough from sticking.
5. Lay a small metal cooling rack over one burner and turn it to high. On another burner, heat a non-stick frying pan on medium high heat, and lay the roti in the pan. Allow it to cook and flip it once you see little bubbles start to form. Allow it to cook for another minute.
6. With the help of tongs, pick up the roti, and place it on the cooling rack. Allow it to balloon up and flip again. Smear some ghee or butter onto the roti, and it's ready to serve.
Learn more about Vidya's story on NFB.ca/bread.