Rolling Rotis

I’ve been making tortillas/chapatis pretty regularly these days. More than anything else I cook, this recipe seems to fill my kitchen with helpful, if opinionated, spirits.

Here is what they say:

Mix flour, salt. Plenty of water makes for easy rolling.

A palmful of dough between the hands. Move it in slow circles.

I don’t know why, only that this is the way.

Reminds you of what a circle feels like

between two flour-dusted hands, maybe.

Activates gluten, maybe.

Ah, see. And you thought you knew what a circle was.

No matter. Good enough.

Lay them like chickadees in a neat row, covered with a cloth.

Or make your balls quick one at a time, rolling it out just seconds before laying it on the hot pan.

Careful of fingers on the skillet!

No. No spatulas. Are you a woman or a mouse?

Better to cook them too little than too much.

Keeps them soft, that’s why. I know they’re a bit raw. What do you want, a cracker?

When you flip it, take that dishcloth and push down on the tortillas.

Push! I thought you’d given birth, but this is how you push?

Makes the tortilla light, and airy. Airier, at least.

Simple. Salt, flour, water. Round ball, rolled ball. Hot skillet. Flip. Push! Done.

Advertisements

2 thoughts on “Rolling Rotis

  1. Pingback: A Practical Interlude « Old Recipe for a New World

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s