Published January 29, 2014 by Storm

Starting With Take-away

The night I would have normally have chosen to try making a new dish this week fell on a special occasion; the nature of the occasion meant the Railway Modeller and I wanted to enjoy the evening together, not have me messing around in the kitchen for half the evening.  Originally we planned to eat out but the weather had other ideas for us and we opted to order a curry from our local take-away instead.  Well, as our local take-away is generous with portion sizes and tend to give you some extras free, we had plenty left over for the next day.  The plan was to cook some rice to go with the leftovers, then I got the idea of finding something to compliment our curry as my new dish for the week.  

I browsed through about half my shelf of recipe books before making a decision!  In Le Cordon Bleu Home Collection Bread I found a recipe for Coconut Roti, there were three variations given and I thought the sweet one might work alongside our leftovers in a similar manner to a peshwari naan.

The Need to Knead

I read the recipe variation I was using and was slightly surprised to realise I had all everything I needed in my kitchen cupboards.  I re-read the recipe to make sure, and yes, I really did have everything.  Cheating slightly, I used the dough hook on my food processor to mix everything.  I wanted to spare my hands as much as possible because I was slightly anxious about one crucial part of the roti making process, I was going to need to knead my dough.  Once upon a time kneading would have left me undaunted but I’ve spent most of this winter nursing a rheumatic flare up in my hands which has even seen my knitting needles sit idle; however last week I agreed to a steroid jab to get things back under control and this week I have fully functioning hands.  Despite my reservations kneading the dough didn’t result in tears of pain and neither did rolling my roti into shape, I am ridiculously pleased about this!  Cooking was simple and a dozen roti were duly dished up alongside our supper of leftovers.

Better as a Biscuit?

I’m not quite sure what I expected the roti to be like but it wasn’t what I got; it was firmer than I’d expected from the photograph and the rice flour gave it a slightly powdery feeling against the roof of the mouth.  In terms of flavour we both found the roti pleasant but I think I might like it better baked as a biscuit.  Probably not something I’ll make again, though if I find I have another recipe for roti I might try it and see how they compare.

4 out of 5 for ease of preparation

3 out of 5 for taste

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