Sonora Flour Roti

Name: Sonora Flour Roti
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 5 roti
Ingredients: 3 cups all-purpose flour; 1 3/4 cups white Sonora flour; 1 tablespoon baking powder; 1 1/2 teaspoons kosher salt; 1/4 cup plus 3 tablespoons olive oil, plus more for oiling and frying; 1/4 cup melted unsalted butter

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Level: Intermediate

Total: 1 hr
Active: 40 min

Yield: 5 roti

Roti is an Indian flatbread that’s enjoyed around the world. In places, including the Caribbean, it's traditionally eaten with curry or other types of stew. In this recipe, I make it with a combination of all-purpose flour and Sonora flour, a flour made from one of North America's oldest wheat varieties.

Level: Intermediate

Total: 1 hr
Active: 40 min

Yield: 5 roti

Ingredients

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3 cups all-purpose flour

1 3/4 cups white Sonora flour

1 tablespoon baking powder

1 1/2 teaspoons kosher salt

1/4 cup plus 3 tablespoons olive oil, plus more for oiling and frying

1/4 cup melted unsalted butter

Directions

Watch how to make this recipe.

Mix the all-purpose flour, Sonora flour, baking powder and salt by hand in a large bowl.
Make a well in the center of the mixture and pour in 3 tablespoons of the oil and 1 1/2 cups water. Mix together until fully incorporated and you can form a dough ball. Let the dough rest for 5 minutes.
Divide the dough into 5 equal pieces, each weighing about 120 grams. Form each piece into a ball. Lightly oil a rolling pin and a work surface. Roll each ball out into a circle about 6 to 7 inches in diameter. Combine the melted butter and the remaining 1/4 cup oil in a small bowl. Brush the rounds with the mixture.
One at a time, make a cut from the center of a round out. Roll the round up like a cone. Take the tip of the cone and push down towards center. Place on a baking sheet. Repeat with the remaining dough. Refrigerate the dough for 10 minutes or up to 12 hours.
Place a piece of dough on a lightly oiled cutting board and press down on it with your palm until it's an even circle 6 to 7 inches in diameter. Heat a 9- or 10-inch skillet over medium-high heat. Add enough oil to cover the bottom. When the skillet is very hot but not smoking, add a roti. Cook until the bottom is golden brown and air pockets start to form, about 3 minutes. Flip and brown the other side. After each roti is cooked, place it in a bowl, cover with a lid and shake the bowl up and down. This creates texture in the roti. Repeat with the remaining roti, adding more oil to the skillet as necessary. Serve hot.