Roti on the BGE: works great!

Making roti is one of the great, simple pleasures in life. It’s amazing how just flour and water can turn into this delicious thing that puffs out to become its true self. I usually make it on the stove with a cast iron pan on one burner and an open flame on the other, but I’ve always wanted to try it out on charcoal. 

I mix together about 2 cups of whole wheat flour and a little more than a cup of water, and kneaded for about five minutes, adjusting water or wheat levels until it is silky, and just the slightest bit tacky. It’s best to let it sit overnight, but if you are in a hurry, you can get right to cooking after letting the dough sit for a few minutes. Before cooking, I separate the dough into roughly 1-inch balls, and then with a fairly heavily floured surface, I roll each ball out thin, to about a 4-5 inch disk. 

With the BGE up to a steady 350º, the roti goes on an ungreased cast iron pan for 1 minute on the first side, and 15 seconds on the 2nd side. Then put it directly on the fire to watch it puff out, and roll onto its opposite side to make sure it has puffed out evenly. Serve immediately. Roti are at their best when still warm from cooking. 

Too bad video can't be uploaded. This shot was taken after the roti had cooked on the CI, and also been flipped after puffing out on the lump.