Godamba Roti is a traditional Sri Lankan recipe for a classic flatbread that traditionally forms part of the national dish, chicken kottu. The full recipe is presented here and I hope you enjoy this classic Sri Lankan version of: Godamba Roti.
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This roti recipe is going to be your guide on how to make paratha step-by-step. This flaky stovetop roti is also known as godamba roti. Once you’ve learned to make it at home, you’ll never go back to buying them.
Ingredients:
360g of flour
Salt, to taste
3 tbsp of oil
250ml water (you might need a little more)
Oil enough to completely coat the dough balls
Method:
Sift together the flour and salt into a large bowl. Add the oil and mix to combine.
Gradually pour in the water and combine ingredients to make a soft dough that is not too wet or dry (about 5 minutes). Now continue kneading manually for about 12 minutes, until the dough is smooth and elastic.
Divide the dough into equal-size balls each just slightly larger than a golf ball and set them aside.
Pour in 2 cups of oil into a separate flat-bottomed bowl then transfer the dough balls into this. The idea here is to completely submerge the dough balls in oil for several hours.
Squash them into disks; this way you can avoid adding more oil to the pan. Try to keep the balls from touching each other if possible, you can avoid them sticking to each other.
Cover the bowl and set aside for the dough to rest for 7-8 hours (leaving them over-night is good).
Once the dough has rested sufficiently, place a non-stick wok over low heat for a few minutes.
Once the wok has heated, take the first piece of dough and flatten on a work surface near the wok, first using your fingertips and then with the flat palm of your hand. Smooth, stretch and flatten to shape them into parathas.
These don't need to be perfect, they can even have tiny holes. Use a smoothing-out movement to stretch the dough.
Once you have flattened the paratha, gently lift it using both hands (similar to hanging garments on a clothesline) and place it on the heated wok.
Let the paratha cook for a few seconds (10-12). Once the roti cooks and you can move them over the pan's non-stick surface, using a wooden spatula start folding the roti while it cooks.
Continue to fold and unfold while it cooks for a few more seconds (try to keep the cooking time under 60 seconds so the roti doesn't turn out too dry).
Continue making parathas until all the balls of dough are done. transfer any leftover oil to a container for later use.
Serve to accompany meat-based curries or use to prepare Chicken Kottu.
