What’s it all about?
Roti is an Indian Subcontinent flat bread, made from stoneground whole meal flour (atta) and cooked on a pre-heated skillet/griddle. It originated in India and is consumed in India, Pakistan, Nepal, Sri Lanka and Bangladesh. Roti is full of fibre and is part of the daily meal in north and west India. Also known as Chapati or Phulka, the thickness and diameter varies from region to region. No oil is used while cooking but some people put ghee or butter on top to give it that extra rich flavour.
What will we cover?
In this workshop, we will learn:
- The difference between Roti, Parantha and Roti Parantha,
- Other types of Indian breads (Naan, Kulcha, Poli, Rumali Roti, Missi Roti etc.),
- What flour to use,
- How to knead a perfect soft dough,
- Step by step demo and tasting,
- Storage techniques to keep Rotis fresh.
Who will be teaching
Deepti has been cooking for the past 15 years and prides herself in knowing the authentic way of cooking Indian food. She is often baffled by the confusion caused by the term ‘Roti’ and how so many people think it’s unhealthy. She cooks Rotis at home on a daily basis and believes it to be one of the healthiest breads.