SAIL Roti

SAIL is a wheat-based multigrain flour. It has a low GI and is specially designed for diabetics. Unlike other diabetic-friendly flours, SAIL makes softer Rotis that tastes much closer to regular whole wheat Rotis!

Ingredients

Method

Kneading

1. Measure 150 g flour into a mixing bowl or a patila. Add warm water and mix until all of the flour is hydrated and a dough is formed. (Note – Add water little at a time, in 2-3 parts).
2. Knead the dough with your knuckles either on the work counter or in the patila until the dough becomes smooth. (Note – you will observe that the dough is sticky unlike your regular whole wheat dough but the stickiness will subside after resting the dough for atleast 20 minutes.)
3. Cover the dough with a damp cloth and let it rest for atleast 20 minutes. (Note – Resting for 40 minutes gives the best results in terms of dough handling.)

Rolling

1. Divide the dough in to 7 equal parts, approximately 35 g – 40 g each.
2. Roll the dough piece into a smooth ball and flatten it into a small discbetween your palms.
3. Coat it with dry flour and roll out into a round roti with rolling pin. Apply uniform pressure to have uniform thickness through out.

Puffed up Roti!

1. Transfer the roti on a hot tawa and wait until the color starts to change. Then flip to the other side and wait until you spot small air pockets. (Note – Always use a hot tawa. Cooking roti on colder tawa will compromise the puff.)
2. Transfer on to direct fire using a jala and allow it to puff up and flip it to char the other side on fire.
3. Roll out rotis as they cook, one after the other.

Enjoy your soft, healthy Rotis with your favorite sabzi!