Sooji (Semolina) Roti
Recipe type: Breakfast
Rotis made with Sooji (Suji) or Semolina can be enjoyed hot off the stove or later, without the fear of them getting hard. They are perfect for the lunchbox — with no need for reheating. Enjoy a break from the normal roti or chapati with this easy Sooji Roti recipe.
- Fine Sooji – 1 Cup
- Water – 1.5 Cups
- Oil – 1 tsp
- Salt – ¼ tsp or to taste
- Additional Oil for kneading – few drops
- Rice Flour for dusting – 1 to 2 Tbsp
- Bring 1.5 cups of water to boil in a saucepan with a lid.
- Add Oil and Salt. Mix.
- Reduce heat to a simmer and slowly add Sooji to the water while continuously stirring to avoid lumps.
- When the water and sooji are well incorporated, switch off the stove, cover the saucepan and let it rest for 5 to 10 minutes.
- Once the sooji cools down (temperature should not be cold but a little more than warm), knead it like dough with lightly oiled hands.
- Form the dough into balls and roll them into thin tortilla or chapati shaped disks with the use of Rice Flour for dusting.
- Cook the rotis on a tava or skillet on one side for about a minute. Flip and cook other side for another minute.
- Increase the heat to a high and allow the roti to puff directly on the flame. Keep flipping over and over with the use of tongs while the roti puffs. Note: Even if the roti does not puff fully, it will still remain soft.
- Electric stove users can use a wire mesh or the rotis can be puffed on the skillet, with or without the use of oil.