Roti or pita bread
MY SECOND BAKE OF PITA BREAD OR ROTI
3 cups all purpose flour
1 1/2 teaspoons salt
1 Tablespoon sugar or honey
1 tsp instant yeast
1 1/4 to 1 1/2 cups water, - room temperature
2 tablespoons olive oil, vegetable oil, butter, or shortening
Using the food processor, mix the yeast in with the flour, salt, and sugar. Pulse to mix.
Add the olive oil and 1 1/4 cup water and pulse until all of the ingredients form a ball. If some of the flour will not stick to the ball, add more water (I did fine with 1 1/4 cup).
Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough for approximately 10 minutes (or until your hands get tired).
When you are done kneading the dough, place it in a bowl that has been lightly coated with oil.
Form a ball out of the dough and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 90 minutes.
When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces.
Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes.(This step allows the dough to relax so that it'll be easier to shape.)
After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8 and 1/4 inch thick. If the dough does not stretch sufficiently you can cover it with the damp towel and let it rest 5 to 10 minutes before trying again.
streatching dough untill it is a thin layer--then fold it up-- can be round,oblong ;sqare, rectangle or any shape---need not be an expert-that is know how to throw the dough around---important--do not add any oil while making the dough--keep dough for at least 3hours-so that dough wii become easily streatchable--use plain
Spray a light mist of water onto your baking fan surface then put the roti into the pan when you see a little bubbles (roti) then flip the other side then press the bubble by spoon gently press up and down to make big bubble if not flip again the other side and gently press again the bubble when it become a little brownie it's done put another roti
They should be baked through and puffy after 3 or less minutes.