Roti Prate (Indian Griddled Bread)

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India

Known as an Indian recipe, with similar versions prepared across other nations.

Ingredients 8 ingredients

3 1/2 cups flour -- plus more for
Cut
1 1/4 cups warm milk
1 teaspoon salt
Rub
-- rolling
1/2 cup plus 5 tablespoons ghee or margarine -- , melted
3 tablespoons to 6 tbsp vegetable oil

Contains GlutenMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

Flour Source of phosphorus · Source of copper · Source of manganese · +1
Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g
- Phosphorus contributes to normal energy-yielding metabolism.
- Phosphorus contributes to normal function of cell membranes.
- Phosphorus contributes to the maintenance of normal bones.
1 more authorised claims

Phosphorus contributes to the maintenance of normal teeth.
Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet
Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g
- Copper contributes to maintenance of normal connective tissues.
- Copper contributes to normal energy-yielding metabolism.
- Copper contributes to normal functioning of the nervous system.
5 more authorised claims

Copper contributes to normal hair pigmentation.
Copper contributes to normal iron transport in the body.
Copper contributes to normal skin pigmentation.
Copper contributes to the normal function of the immune system.
Copper contributes to the protection of cells from oxidative stress.
Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet
Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims

Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g
- Selenium contributes to normal spermatogenesis.
- Selenium contributes to the maintenance of normal hair.
- Selenium contributes to the maintenance of normal nails.
3 more authorised claims

Selenium contributes to the normal function of the immune system.
Selenium contributes to the normal thyroid function.
Selenium contributes to the protection of cells from oxidative stress.
Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet
Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

PREPARATION:
1. Sift the flour and salt into a large bowl. Add 5 tablespoons of ghee and stir until the mixture looks crumbly. Slowly pour in the milk and mix with your hands. The dough will feel soft, spongy, and almost too sticky. Knead the dough without adding extra flour until it pulls away from the bowl and forms a smooth ball. Continue kneading until the dough feels just slightly sticky, about 10 minutes.
2. Cut the dough into 8 pieces. Roll each piece into a ball, flatten it slightly, and rub it with ghee. Place the flattened balls on a tray. Cover the tray with a damp cloth and let the dough rest for at least 5 hours. (If you make the dough the night before, cover the tray with plastic wrap and refrigerate overnight.
3. Lightly oil a rolling pin and work surface with ghee. Roll out one ball, stretching the dough into a paper-0thin circle, about 9 inches in diameter. Lightly brush the dough with ghee and lightly sprinkle it with flour. Starting at the bottom edge, roll up the circle jelly-roll style until you have a long rope. Gently pull the ends to stretch it an inch longer. Take one end and roll it clockwise into a coil until it reaches the center of the rope. Roll the opposite end clockwise until the two coils meet in the middle. Fold one coil over on top of the other. Press the two coils gently together into one thick round. Wrap it with plastic wrap and set it aside for 1 hour. Repeat with the remaining balls.
4. Continue from this point per the recipe for Murtabak.
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