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We are sure a lot of you haven't had steam rotis. Having the name "Roti Blanc" ( Not to be confused with fried Rotis/big puris. This one is different and a must-try. Received a lot of requests for this recipe.
Roti Blanc
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Classic Roti with a twist. Well, we all know there are hundreds of ways of making Rotis, and this is one of them. Paper-thin, Salty, a touch sweet, and super soft with a melt in the mouth touch. Let's get started!

 
Makes 12-14

Ingredients Roti Blanc:

List 1:
  • -600 grams plain flour.
  • -3 tbsps sugar.
  • -1/4 tsp baking powder.
  • -salt to taste.
  • -1/4 cup of oil.
  • -Hot water to make a dough.
List 2:
  • Cornflour mixture:
  • -2 tbsps cornflour.
  • -1/2 cup of oil.
Extras:
  • dry flour to dust.
  • water for steam.
Methods:
Mix all the ingredients from list 1 and little by little add water to make a soft dough. Cover and let rest for 45 mins-1 hour. Make roti balls and add dry flour. Add a big pot of water with a grill stand and a clean kitchen towel. Cover and let steam. Mix cornflour and oil until well combined. Set aside. Press the dough balls into flat discs and brush with the cornflour mixture, dust with dry flour and add another flat dough on top. Repeat to four layers. Press the and roll flat like roti. Place on the stand and cover, set to steam for 4-5 mins or until steamed through. Remove and peel off each layer. Set a pan to heat on medium heat, and cook the steam roti for 40 seconds on each side. Et voila and serve with your favorite side dish and curries.

TIPS:
  • The dough consistency should be like the classic roti and can be done by hand.
  • I have to stack them into 4 layers, but you can do 2, 3 etc.
  • Make sure not to make the dough balls too big as it will be difficult to roll if you stacking a couple on top.
  • I strongly recommend cooking them a bit on a heated pan, as the heat will get rid of any flour taste.

Click here at your own risk

Source: Fadilah's Kitchen Mauritian Gastronomy

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