Real African Dishes: [MC-AllEthnic-Recipes] Trinidad Roti or Flour Tortilla - Non-Yeasted Dough ; 29g Carbohydrate; 0g Dietary Fiber

* Exported from MasterCook *

Trinidad Roti or Flour Tortilla - Non-Yeasted Dough

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%) No Yeast
Vegan

Amount Measure Ingredient -- Preparation Method
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1/4 cup lukewarm water -- 6 ounces
1 teaspoon kosher salt -- to 1 1/2 teaspoons, can decrease to taste
2 tablespoons oil -- 1 ounces
2 cups unbleached all-purpose flour -- 10 ounces
To roll: -- extra flour

Mixing and storing the dough: Mix the flour, salt, oil, and water in a 2-quart bowl, or a lidded (not airtight) food container; without kneading, using a spoon, a food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). If you're not using a machine, you may need to use wet hands to incorporate the last of flour.

The dough can be used immediately after mixing, though it may be easier to handle after sitting 30 minutes or more. Refrigerate it in a lidded (not airtight) container and use over the next 5 days.

Preheat a cast-iron skillet over medium heat until water droplets skitter across the surface and evaporate quickly. Dust the surface of the refrigerated dough with flour and cut off a 2-ounce (golf ball-size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all flour sides, rotating the ball a quarter-turn as you go.

Roll out and stretch the dough: Flatten a piece of dough with your hands and a rolling pin on a work surface to produce a 1/16-th inch-thick round. Dust with flour to keep the dough from adhering to the surface. Use a dough scraper to unstick the dough as needed.

Carefully lift the dough and lay it onto the hot pan. Allow it to cook for about 30 seconds, then turn to cook the other side for another 30 seconds. Once the dough is set, turn on another burner to medium-high heat and lay out the dough directly over the flame, using a pair of metal tongs. Turn the dough, with the tongs until it has puffed; remove from the heat. Repeat with remaining dough.

If you omit the stage of cooking these doughs over a live flame, you will have supple flat breads that can be used as soft tortillas, which can be used as wraps or soft tacos.

Makes 6 six-inch flatbreads

AuthorNote: "My husband's family is from Trinidad and whenever we all get together fore a special occasion we make roti and several pots of curry. It is always a joyful frenzy of conversation and eating too much." Zoe

This dough is very similar to chapati dough, but made with all-purpose flour. It is excellent for dipping into curry or filling like a burrito.

Cuisine:
"LatinAmerican/Hispanic"
Source:
"Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg, M.D. and Zoe Francois, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"6 six-inch flatbread"
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Per Serving (excluding unknown items): 173 Calories; 5g Fat (23.5% calories from fat); 4g Protein; 29g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 314mg Sodium. Exchanges: 2 Grain(Starch); 1 Fat.

Nutr. Assoc. : 5472 0 0 0 0