Yemeni Roti, also known as Yemeni bread, is a delightfully soft and layered bread, reminiscent of puff pastry in its texture. This traditional bread is a labor of love, requiring some preparation time, but the resulting indulgence is well worth the effort. The unique preparation method, incorporating steamed rice, contributes to its distinctive softness. This bread is perfect to enjoy with a variety of flavorful dishes like chicken curry, mutton curry, stews, or as a...
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Add steamed rice and water to a blender and blend until smooth.
In a bowl, combine the steamed rice paste, all-purpose flour, sugar, and salt.
Knead the ingredients into a soft, non-sticky dough.
Apply oil all over the dough, cover it with a wet cloth, and let it rest for 1 hour.
After 1 hour, divide the dough into equal-sized 10 or 11 balls.
Spread oil on the dough balls to prevent dryness.
Spread some oil on the countertop.
Take one dough ball and flatten it into a very thin sheet with a rolling pin.
Spread some oil all over the flattened dough.
Fold one-third of one side towards the middle. Spread some oil on the folded side.
Fold the other side towards the middle and place it over the folded side. Spread some oil over it.
Fold from the top portion towards the middle. Spread some oil.
Fold the other side and place it over the folded side.
Repeat the folding process until all the dough balls are finished.
Let the folded dough rest for 15 minutes.
After 15 minutes, flatten the dough again into slightly thin flatbreads.
Heat a tawa or griddle. Place the roti on the hot tawa.
When small bubbles appear, flip the roti.
Spread some oil on both sides and cook until it is well-cooked.
Remove from the flame.
Serve the tasty Yemeni roti.
Ensure the dough is kneaded well to achieve a soft and non-sticky consistency. This will result in a more tender roti.
Resting the dough is crucial for developing the gluten and achieving the desired layered texture. Do not skip the resting times.
When folding the dough, be generous with the oil. This will help create distinct layers in the roti, making it light and flaky.
Cook the roti on medium heat to ensure it cooks evenly and doesn't burn. Keep an eye on it and flip as needed.
What makes Yemeni Roti so soft?
The use of steamed rice in the dough and the layering technique, similar to puff pastry, contribute to the soft and layered texture of Yemeni Roti.
Can I use a different type of flour?
While all-purpose flour is recommended for this recipe, you can experiment with other types of flour, but the texture may vary. For example, whole wheat flour will result in a denser roti.
How can I store leftover Yemeni Roti?
Leftover Yemeni Roti can be stored in an airtight container at room temperature for up to 2 days. Reheat it on a tawa or in a microwave before serving.
What dishes can I serve with Yemeni Roti?
Yemeni Roti is delicious with chicken curry, mutton curry, stews, or any dish where you would typically use bread for dipping or scooping.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Allow it to come to room temperature before proceeding with the folding and cooking steps.
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