TO make perfect roti, with long lasting softness, you need a roti flour like the latest offering from Punjas.
The new Punjas roti flour is made from premium quality Australian wheat which is cleaned and prepared for ultimate purity and is hygienically packed and sealed, with advanced technology, for lasting freshness.
The natural flavours are retained and there are no artificial colours or flavours used in the manufacturing process. All the natural nutritional values are maintained making it an excellent source of protein and fibre that is fortified with iron and vitamins for good health.
There is no denying that roti is one of the easiest bread recipes to make but have you ever wondered when and how it originated?
Origins of roti
Roti is an Indian flatbread that can be used flat, as a spoon, or rolled around various fillings.
Roti originating from the Indian subcontinent, is consumed across the world.
Roti, is a staple bread served with every meal used like a spoon to scoop up pieces of food. Tradition requires that only the right hand be used when eating. The left hand must remain on the lap.
In Fiji, roti is commonly eaten as an accompaniment to various curries and stews. The traditional way of eating roti is to break the roti by hand, using it to sop up sauce from the curry. However, in Fiji, the term roti may refer to both the flat-bread (roti) itself as well as the more popular food item, in which the roti is folded around a savory filling in the form of a wrap.
The “roti wrap” is the commercialisation of roti and curry together as a fast-food or street-food item in Fiji. The wrap is convenient as the meal which could be eaten faster and while on the go, as well as keeping one’s hands from getting dirty.
Despite its simplicity, there are many delicious ways to enjoy the roti parcel. Cheap to make, roti is one of the easiest and convenient staple foods commonly found in Fiji.
How to make perfect roti every time
Punjas Roti recipe makes four rotis
Ingredients: For the dough
n1 cup Punjas roti flour;
n1/2 cup hot water or more if needed;
n1tsp of Punjas oil.
Other ingredients:
Punjas roti flour for rolling and Punjas oil for greasing the griddle.
Method:
nAdd water to Punjas Roti Flour and knead into soft dough;
nApply Punjas Oil to smooth the dough;
nDivide the dough into four equal portions;
nHeat the griddle and grease with Punjas oil;
nRoll out one portion of the dough into a circle of approximately 150mm in diameter, sprinkling with Punjas Roti Flour for easy rolling;
nCook on hot griddle, until both sides are golden brown; and
nRepeat with the remaining dough to make three more rotis.
