Mauritian roti🇬🇧🇲🇺

A quick recipe on making traditional Mauritian roti.
For this recipe you will need
3 cups all purpose flour
Water
Salt to taste
Oil
Mix your salt and flour together and slowly add water until your flour turns into a nice dough ball.
Add oil and let it rest for a minimum of 20-30mins, but ideally 1 hour.
Once your dough ball has rested, roll it out with your hands and separate into the number of rotis you want to make (6 in this case). Roll it into 6 smaller dough balls.
Roll out a dough ball into a thin large square, brush it with oil and add dry flour then fold inwards to make a square and repeat for all dough balls.
Once done, put your tawa on the hob and let it heat up whilst you roll the squares out into the shape of a roti. ( make sure you roll lightly)
Put the roti on the hot tawa, when the colour changes and you see bubbles appearing flip the roti over and cook for around 4 minutes on each side.
Once done make sure you fold and smash the roti to make sure it remains soft.
Link for mixer:
www.studio.co.uk/shop/homewar...
Music: Aether - Darren King

[@Ranveersamaroo96]

Ok

[@wahezasheikhassen9248]

Nicely explained cousine
Cot moi hubby qui cuire roti
I have a mixer similar as yours
Thanks for explaining the way to cook Mauritian Roti
Astere mo pou try

[@zinnatskitchen]

Yeah but in Pakistan they don’t use white flour A/P they use Atta, but in Mauritius we are not use to Atta, in my house it must be Mauritian roti daily 👍🌹❤️🇬🇧

[@zinnatskitchen]

Thank you 🥰🌹❤️

[@pakngah3715]

Try comparing it with Indonesian Roti Maryam method.

[@frozeyz]

You add 1 cup of oil to the dough or that’s how much oil you use altogether including the spreading?

[@zinnatskitchen]

1 cup of oil in the dough to keep the roti soft for few days & for spreading very little oil 🇬🇧

[@annickgiannetti8270]

Hello can you please tell us how much water and oil you add to this and also what kind of oil and is the water boiling hot ? Thank you

[@zinnatskitchen]

No boiling water, add 1 cup of cool tap water mix the dough then add the rest of the water little by little until you get a nice soft & pliable dough, cover & let rest. 1 cup of any cooking oil I am using vegetable cooking oil. Also it may varies on the type of flour you use & the climate where you are, you make have to adjust the water but as long as you get a nice soft dough not watery or moist but manageable to work with then its ok. I hope this information will help you thank you for getting in touch

[@eshankhanmelanie924]

Is it hot water or cold? Thank you zinnat. (Seema)

[@zinnatskitchen]

For roti Cold water from the tap but for bread its lukewarm water

[@eshankhanmelanie924]

@@zinnatskitchen Thank you so much zinnat. Keep up the good work. I love your recipes xx

[@conny-faithfuljesusislord1591]

Why do have to crush it at the end please?

[@zinnatskitchen]

To soften the roti you must crush it at the end, try it & leave 1 without crushing, the next day you have a look & also when it is cold I wrap it in plactic bag then I keep in an airtight container to remain soft

[@iliayttuzine3482]

It looks similar to what we have in morocco we called baghrir

[@zinnatskitchen]

I love Morican msem ❤️❤️❤️but I cannot never do it 👍

[@husnaoozeer5054]

Yummy thank u looks very easy

[@zahourmirza9417]

It's not round like zahida

[@zinnatskitchen]

Haha zahour, I know Zahida’s roti’s are great but Mauritian roti is shaped like this. Next time I come over we’ll have some inshAllah. See you soon.