Orotti or Nice Pathiri – How to make Orotti – Rice Flat Bread
Roasted Rice Flour
2 and 1/2
all purpose flour
Keep the rice flour, salt, and a tbsp of all purpose flour mixed in a bowl.
Keep the water for boiling.
When the water boils, simmer the flame, take out and reserve a little water in a cup.
Add the rice flour mixture slowly into the boiling water. Keep mixing with the back of a metal ladle.
Once you add all the flour, mix well with the ladle, and if the dough appears to be a bit tight, add more boiled water, that was kept aside earlier.
Once mixed, which usually takes 1-2 minutes, switch the flame off and keep it covered for about 5-8 minutes.
After that, wet your hands, and start kneading once the heat of the dough is manageable, but still warm. Knead to form a smooth dough without any lumps.
Next make small balls out of it.
Roll out each ball, in one direction without flipping. Use rice flour for dusting the surface while rolling.
To get a clean circle, cut the edges using a circular mould, like a sharp, circular, metal lid. Remove the excess dough and join it back to form another ball.
You may place the rolled out orotti one on top of the other by applying little rice flour in between.
Once you have all the orotti rolled out, heat a tawa/ flat pan.
Keep a napkin handy to clean the pan after cooking every roti, as the excess rice flour used for dusting comes off.
The tawa should be extremely hot while making the orotti.
Place the rolled out dough on the tawa.
Let it cook until small bubbles begin to appear on the top surface.
Then flip it. You can see that the roti puffs up.
Cook the edges too. Do not over cook, or it may turn little hard later on.
Then take it out of the pan and allow to cool on a paper towel or paper.
Repeat for all the orotti.
When they cool down a bit, transfer them one by one to the hotpot.
Serve with spicy curry and coconut milk.