|Hot water dough, resting|
Paul has been particularly happy with my naan, because not only does he enjoy eating them, he's been getting all sorts of kudos at work with his Indian colleagues for having a wife who makes her own naan. Sweet that there is that sort of rivalry but just a little bit stuck in the 50s, no?
|Still-warm dough brushed with a little melted butter and rolled into a sausage.|
But for a recent curry meal I didn't want to make naan again. Partly because I was out of strong white flour so I wanted a bread made with softer plain flour. Partly also I wanted a challenge. I have made roti in the past and haven't been entirely satisfied with them. They've been a bit heavy, a bit leathery, not the light, puffy flakes I think they should be.
|Roti waiting to be cooked.|
|Puffing up like a good thing.|
So, this bread was completely delicious and successful but if your Indian grandmother didn't do it the way her Indian grandmother did... please be understanding! I don't have an Indian grandmother's experience to call on.
I think my rolling technique still needs a little work, as some of my roti weren't proper rounds, and I also need to work on getting the temperature right to ensure an even cook. But the hot water technique and rolling the dough into a sausage definitely made a roti that I was proud to serve.
|Glistening with a little extra butter|