Homemade Roti

Roti is a flat bread that originates in India. It can also be found in parts of Africa and the West Indies. It’s such a simple side but it adds to any dish, especially a flavorful curry.

The dough seems like it might be complicated to make but it’s honestly pretty easy. I have made Thai Curry Puffs before and it reminds me of the laminating process. If you take your time, you’ll definitely be able to pull this off and impress your friends and family.

 

Requiring only a few ingredients, this is something that you can easily throw together using kitchen staples.

 

Ingredients:

1 ½ to 2 cups of flour

¼  tsp baking soda

½  tsp salt

¾  cups water

Melted butter or olive oil

 

  1. In a large bowl, combine dry ingredients and create a well. Pour in the water and slowly incorporate until a ball forms.rotii
  2. On a floured surface knead the ball until no longer sticky and pliable.
  3. Cover dough and let it rest for 20-30 minutes
  4. Divide dough into four balls
  5. Roll one ball out until it forms a thin circle.rotii2
  6. Brush with melted butter or olive oilrotii3
  7. Make a small slit and slowly roll (follow pictures) up the dough until it forms a “cone”rotii4rotii5rotii6
  8. Holding the cone, poke the top of the “cone” into itself; you’ll be sort of poking the dough into your hand (again, follow pictures).rotii7rotii8
  9. Do this to the remaining ballsrotii9
  10. Heat a large ungreased pan on medium heat
  11. Roll out one of the balls as thinly as you canrotii10
  12. Brush with butter and put in the hot pan, brush the other side
  13. Flip it as soon as it begins to bubblerotii11
  14. Using your spatula be sure to gently press the dough to eliminate any trapped air
  15. Flip from side to side for 1-2 minutes, you will have browned spots on the dough
  16. Remove from heat, fold up and cover with a tea cloth
  17. Repeat
  18. Best served warm

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Fig Cinnamon Rolls

I’m unlearning the knee-jerk reaction to exclaim, “I’m not a baker!”. Cooking came easy to me. Baking remained this elusive, scary beast. Exact measurements, chemical reactions, the infamous “don’t run in the house or the cake will fall!”

I started baking with simple recipes and I quickly realized baking is only as complicated as you make it. This will be my first time making cinnamon rolls but I am excited to try it out with you guys.

 

I received this awesome shipment of sun-sweetened fruits. First of all, when I think of dried fruit I think of raisins and apricots that stick in your teeth-crevices. I think of prunes that stick to everything before they even reach your mouth and are nearly impossible to cut.

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Fruit Bliss has reinvented dried fruit. They claim this and upon opening the package and taking a bite of the first piece, I’m inclined to agree. There is no sugar added, no extra ingredients (something I look for when I’m trying to be all healthy and stuff). Just water and organic fruit. So, naturally I’m adding this healthy fruit to a dessert. Healthier, –ier.

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Each piece of fruit is soft and moist, not overly sweet and the natural flavor of the fruit really shines through. I decided to go with a recipe that allows the fig to be the star with spices that are known to elevate their flavor.

 

Yields: 12

For the dough:

1 package of active dry yeast

¼ cup warm (to the touch) water

¼ cup plus 1 tsp of granulated sugar

½ cup of milk

2 tbsp of packed light brown sugar

1 tsp of vanilla extract

1 egg + 1 yolk

2 ¾ cup of all purpose flour (extra for kneading)

½ tsp of salt

4 tbsp unsalted butter, softened

 

For the filling:

5 oz of dried figs

1 tsp balsamic vinegar

1 tsp vanilla extract

2 tsp cinnamon

¼ brown sugar

(Hack: This is basically a Fig Butter. If you don’t want to do this from scratch, feel free to sub with ¾ cup of store bought. I hear that Trader Joe’s has a yummy one.)

 

For the glaze:

1 cup of powdered sugar

½ tsp vanilla extract

2 tbsp milk

 

(*Note: This recipe can be made the night before. If so, after step 11 cover with plastic wrap and refrigerate overnight and simply bring to room temperature, preheat the oven to 375 and bake 20-25 minutes, or until golden brown.)

 

  1. Attach your dough hook to your stand mixer and in the bowl combine the yeast and ½ teaspoon of the sugar and the warm water. Stir to combine and let rest for about 10 minutes or until the yeast begins to froth up
  2. Add the rest of the white sugar, and the remaining ingredients up to and including the eggs, and mix to combine. Add the flour and salt, knead for 1-2 minutes on med-high.
  3. Add the butter to the bowl and continue needing for about another 5 minutes. Put the dough onto a floured surface and begin to incorporate flour while you knead. Your dough should go from wet and sticky to smooth. No more stickiness.fruit-bliss-3fruit-bliss-4
  4. In a large bowl spray with cooking spray, place your dough inside. Spray some plastic wrap and cover. Let it rest in a warm place for 1 to 2 hours.fruit-bliss-5fruit-bliss-6
  5. In a food processor add the ingredients for (excluding the brown sugar) the filling and pulse until just combined. It should be a course mixture.fruit-bliss-7
  6. After the dough has risen, again place it onto a floured surface and knead it gently about five times.
  7. Flour a rolling pin and roll the dough out into a rectangle that measures roughly 10×20 inches.
  8. Spread the filling onto the dough and leave a 1-inch border then sprinkle the brown sugar evenly on top.buns1
  9. Beginning on one (long) side of the rectangle, roll slowly and tightly. Be sure to pinch the sides as you go in order to seal the roll.buns3
  10. Cut the cylinder in half. Cut the halves into quarters. You should be able to cut 3 rolls per quarter. These grow to be decently sized rolls. buns4
  11. Place the cylinders into your greased pan (I used my cast iron skillet).buns5buns6
  12. Allow prepared rolls to rest for 1-2 hours covered in a warm place, they will become puffybuns8-copy
  13. Towards the end of this final rest, preheat the oven to 375 degrees.
  14. Bake the rolls for about 20-25 minutes, until golden brown.buns12
  15. While rolls bake, in a large bowl add the glaze ingredients. Quickly and steadily whisk the ingredients together until it comes together. The mixture will be smooth.
  16. Pour the glaze over the warm rolls and serve.

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Disclosure: This is not a paid recipe or a sponsored post.

 

 

 

© 2016 by Alexa Mason. All Rights Reserved