American Roti

If you've ever aspired to make bread but been intimidated by the complex ingredients and directions, I've got a solution worth trying.  I call it American Roti.  Roti is a flat bread popular in southeast Asia, especially India.  It's also a staple in Trinidad.  Different flours are used regionally, but it's a versatile recipe.  Feel free to experiment with different flours.  I make mine with whole wheat flour which gives it a pleasantly coarse texture.  I've also had a version made with corn meal that was very tasty.  I might have to try that next.  Eat it right out of the pan for a snack, soak up sauce from stews and gravy with dinner, or wrap up leftovers in it for lunch.  Here's my recipe:

• 3 cups whole wheat flour
• 1 tablespoon baking powder
• 1 tablespoon coarse salt

Mix these ingredients in a bowl.

• 2 sticks of butter

Dice the butter in little pieces and mix with the flour mixture.

• 1/2 cup cool water

Drip the water in gradually and knead the mixture until the butter is incorporated.  Wrap it up and let it chill in the fridge for at least one hour.

Break off pieces (you can get 15-20 from this recipe), and roll them out on a floured surface.  If you don't have a rolling pin, you can use a wine bottle and it will work just as well.  If the dough sticks to the pin, flip it and roll the surface that's been in contact with the floured surface.  I like to roll mine to a tortilla thickness.

Fry in a pan and enjoy.