Sooji (Semolina) Roti

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.

Prep Time: 5 minutes plus 5 to 10 minutes resting time
Cook Time: 15 minutes
Makes approx 8 rotis

Ingredients:

Fine Sooji – 1 Cup
Water – 1.5 Cups
Oil – 1 tsp
Salt – 1/4 tsp or to taste
Additional Oil for kneading – few drops
Rice Flour for dusting – 1 to 2 Tbsp

Method:
1. Bring 1.5 cups of water to boil in a saucepan with a lid.
2. Add Oil and Salt. Mix.
3. Reduce heat to a simmer and slowly add Sooji to the water while continuously stirring to avoid lumps.
4. When the water and sooji are well incorporated, switch off the stove, cover the saucepan and let it rest for 5 to 10 minutes.
5. Once the sooji cools down (temperature should not be cold but a little more than warm), knead it like dough with lightly oiled hands.
6. Form the dough into balls and roll them into thin tortilla or chapati shaped disks with the use of Rice Flour for dusting.
7. Cook the rotis on a tava or skillet on one side for about a minute. Flip and cook other side for another minute.
8. 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.
9. Electric stove users can use a wire mesh or the rotis can be puffed on the skillet, with or without the use of oil.

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