Roti experiment

Using the recipe in Indian Made Easy, we decided to run a roti experiment.

Actually it wasn’t deliberate; it was because we made the dough as written and realised it would make eight pieces, which would be too much for two people for one night.

Anyway: we made the dough, and we cooked four of the roti, and they were lovely; finished them with some melted butter and everything. Then, my beloved had already rolled out an extra one, but we realised that cooking and reheating the next night would probably be sub-optimal. This is when the experiment was hatched.

What would be better: to pre-roll roti, or to leave the dough in balls to be rolled out the next day?

Would roti made the next day even be ok?

SCIENCE, PEEPS.

The pre-rolled roti: intriguingly, the dough itself had a greyish tinge, which was odd; my beloved wonders if the air had gone out of it. At any rate it did not puff up as well when cooked, and actually went a bit transparent while cooking which it had not the day before. Very odd. Tasted ok; definitely not as good as fresh or the unrolled dough – a bit chewier.

The still-in-balls dough: looked more like the dough from the day before. Didn’t puff up quite as much and wasn’t quite as tasty as the very fresh roti, but still acceptable. Obviously it’s not exactly ideal, and making roti isn’t exactly hard… but for camping, for example, this would be quite easy to replicate. And it is good to know that it’s ok to save the dough if you plan on having it two nights in a row.

Finally, on the second night we brushed the roti with garlic butter – one clove of garlic, chopped, put into a dollop of butter than I nuked in the microwave. I let the garlic sit in the butter for a few minutes before brushing it on the roti and that was definitely a win. My beloved thought it should have been garlickier, but that’s nothing new.

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