Maida Roti is a type of flatbread popular in India. It is made from all-purpose flour (maida) and water, and is usually served with curries or used as a wrap. The dough is kneaded and rolled out into thin circles before being cooked on a hot griddle. The roti is cooked until it is golden brown and crispy on the outside, and soft and fluffy on the inside.
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2 cups
1 teaspoon
2 tablespoons
1/2 cup
In a large bowl, mix together the flour and salt.
Add the oil and mix until the mixture resembles breadcrumbs.
Gradually add the warm water and knead the dough until it is soft and pliable.
Cover the dough with a damp cloth and let it rest for 15 minutes.
Divide the dough into 8 equal portions.
Roll each portion into a circle of about 6 inches in diameter.
Heat a tawa or griddle over medium heat.
Place the roti on the tawa and cook for a few seconds.
Flip the roti and cook the other side for a few seconds.
Brush some oil on the roti and cook until both sides are golden brown.
Serve hot with your favorite accompaniment.
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When it comes to Maida Roti, our users are head over heels in october, december, but the interest cools down in january.
It's official: Maida Roti is the food of choice for 19-23 female, with people of 15-20 BMI also on board.
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