Embedded in the local food culture, rotis have been puffing on the Mauritian tawas for decades. It is also a popular street food and accompanied by various fillings.
- 4 Cup of White flour
- 1.5 table spoon of Salt
- Cooking oil
- Warm water
- 1 table spoon of Milk powder
- Mix 1.5 table spoon of salt to 4 cups of white flour
- Add 1 table spoon of milk powder
- Add ¼ cup of cooking oil
- Pour warm water gradually and mix (preferably with your hands) until you have a non sticky dough
- Knead the dough until it becomes soft and pliable
- Formulate sphere balls with the dough with your hand (about 5 CM Diameter)
- Roll the balls into a flat round circle and coat with cooking oil
- Shape into a square by bringing 1 point on the edge to the middle and repeat on the opposite sides (Refer to video timing 02:00 to 02:45)
- Roll again to make a flat almost square shape roti
- Heat the flat disc shape pan on medium temperature
- Lay uncooked roti on the pan and let cook for about 30 minutes
- Turn to the other sides and apply oil
- Repeat step 12 for other side
- Let cook until brown spots appear on both sides
*Steps 8 and 9 are optional but do make the roti softer.
Rotis can be accompanied with peas, beans, tomato sauce, pumpkin sautéed, vegetable curry or just with butter and a hot Mauritian tea.