The thin Chapati or Roti Pin is called in India as Belan and is in India in every household a Kitchen utensil. It is made from wood and with it you roll out your dough on board.
So you take care for it:
1. Do not dip in water
2. Wipe with a wet cloth for cleaning
3. Do not expose to direct sunlight or extreme heat
Approx 420mm length
There is various kinds of Indian breads. These are known as roti or chapati or phulka or naan. They are made of whole-wheat flour and cooked on a flat pan (tava). Chapati or roti are eaten almost daily in North India. South Indian people eat roti only sometimes.
How to Make a Roti or Chapati?
The rolling of roti and its cooking is an art. Expert hands when roll a roti with a rolling pin, the roti rotates (turns round and round) on the rolling plate and it grows in size. For making a good roti, the wheat dough should be made at least half an hour in advance.
Heat a tava (or frying pan) on medium heat. When the tava is hot, put the roti on it. After about 3-4 minutes (the time depends on the temperature of stove) the roti will be half cooked. Reverse the side of the roti. Cook it for 5-7 minutes. Reverse again and press the roti with a cloth gently to allow the roti to pop-up. (or remove the tava and put the roti directly on the flame). This process should turn the roti into a small poped up flying saucer shape.
Hints:
Do not use very fine flour. It lacks in fiber. Also do not sieve the flour, it will remove all the fiber from the flour.
