Masterclass Tutorial -How to make Roti virtual workshop – (chapattis) from scratch…
‘How to make Roti’ is consistently the biggest search term coming to our website, and is our top ranking blog post for views.
Date: One date only is scheduled – Saturday 13th June
Time: 5p.m. – prompt start
Duration: 40 minutes. Plus additional (and optional) complimentary 40 minutes.
This is a virtual event and will be taught via Zoom.
Making roti is indeed an art as well as a skill, and one that is perfected over time. The saying ‘practice makes perfect’ was invented for learning how to make roti. A beautiful, perfectly round, soft roti is a sight to behold, and there’s a joy in forming this disc of dough into a fully inflated hot balloon of steam, which then collapses and is immediately buttered and eaten fresh from the Tawa, (The hot plate/pan, pronounced Tah-vah), with dhal 🙂
A dry, burnt, hard mishapen roti is more frequently seen and this is from repeatedly using the wrong techniques and incorrect methods. Incorrect technique means poor results. Often from poor teaching or no teaching, because Roti is always taught by the mother or nanny from a young age,and over years.
Does this mean you can’t master it? NO, but it means practicing correctly and forming good habits and understanding the principles.
The Masterclass will be taught and led by Surinder (with nearly 50 years experience of making Roti since childhood) and assisted by her daughter Safia, also taught from childhood.
We will cover the basics and go through everything within the 40 minutes masterclass tutorial. The whole process will be shown once, straight through and everyone is advised to watch, and not start their own Roti-making.
We will then start again from the beginning, but all at the same time. Slowly.
Once we have completed the entire process and made our first Roti, we will offer all attendees the opportunity, to have a complimentary session, and stay on the Zoom call (2nd link to join), and watch and cook-along to make more Rotis together and ask any questions.
What will you learn?
- The correct terminology
- The correct equipment
- Which is the correct flour to use
- Where to buy
- How to make the dough properly
- Understanding feel and texture
- How to handle and treat the Roti dough (atta, pronounced Utt-ah)
The cooking process
- Adaptations for gas, electric or induction/aga
- Forming the dough balls Pera, pronounced (peh-rah)
- Shaping the dough balls
- Rolling to the correct size and thickness
- The cultural importance of the elusive ’round’ Roti
- How to achieve the perfectly round Roti
- Common errors and how to avoid them