Highland Roti Recipe

Highland flour is made from a carefully selected variety of wheat from the volcanic uplands of the potash-rich, Malwa plateau. Highland is ground using TWF’s Multi-Dimensional Milling™ technology, which boosts the accessibility of vitamins and minerals while lowering the available net carbs.

Ingredients

Ingredients

Method

1. Add 200 g of flour into mixing bowl and water, slowly incorporating little at a time. Note – The natural starch-protein networks absorb the water and require time to realign. Adding water little at a time gives the dough time to accommodate the additional hydration.
2. Knead with the knuckles of your fingers until a smooth pliable dough is formed.
3. Cover with a damp cloth. Rest the dough for at least 20 minutes for softer, easily digestible Highland rotis. Note – Highland is a multi-dimensional flour with complex starch protein interactions. The resting time allows these networks to hydrate and align. It also increases bio-availability of micro-nutrients to your body. This improves quality of rotis/ paranthas, makes them easily digestible and more nutritious.
4. Divide the dough into 10 equal parts, 35g each.
5. Roll them between your palms to make smooth balls without cracks.
6. Roll the smaller balls of dough into thin rotis using a rolling pin.
7. Transfer the rotis onto the griddle pan to cook. Always make sure the pan is hot before placing the roti.
8. Flip the roti once the color starts to change. When small air pockets start appearing on the flipped side, transfer the roti on to direct flame to see it puff up!