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Roti is a round flatbread native to the Indian subcontinent. It’s made with whole-wheat flour known as atta, Mixed in to do with water, oil, and salt, in a mixing utensil called Parat, and is cooked on Tava (Flat Skillet)
It is popular in many countries as Pakistan, Bangladesh, Sri Lanka, Nepal, Singapore, Malaysia, Trinidad, and Mauritius.
As a little girl, I would wait patiently next to my mom in the kitchen while she made chapatis (rotis). She knew how my curiosity knew no boundaries. She would save me the last small round of dough to practice, and I had that big smile on my face.
It took quite a long time to have that perfect round roti. It was that passion that I was learning art in different forms. My mom kept it interesting, Sundays she would make Aloo paratha ( Stuffed potato bread ).
And once in a blue moon Puran Poli, sweet bread made with a stuffed sweet lentil stuffing. The best part of all these flatbreads are made with the same wheat flour. Shanta my mom made everything look very easy. I grew up watching her cook so many different dishes, and sometimes times I would attempt to cook under her supervision. learning never ends.
I would like to share the experience and the knowledge that I have gathered over the years
And would love to teach the Art of making Roti in this beautiful community.
In this class, I will demonstrate my Roti making so that you get a glimpse of the art of making roti. Let’s join together to make a better choice for health, mind and peace.
I will see you there!
Rani
Dinner served
