Roti, a round flatbread native to the Indian subcontinent, is made with whole-wheat flour known as atta, mixed with water, oil, and salt in a utensil called Parat, and cooked on a Tava (Flat Skillet). It is popular in many countries including Pakistan, Bangladesh, Sri Lanka, Nepal, Singapore, Malaysia, Trinidad, and Mauritius.

As a young girl, I eagerly waited beside my mother in the kitchen as she made chapatis (rotis). She indulged my boundless curiosity by saving me the last small round of dough to practice with, always bringing a smile to my face.

Perfecting the art of making roti took time and dedication, a passion that fueled my exploration of various art forms. My mother kept things interesting by making Aloo Paratha (Stuffed Potato Bread) on Sundays, and occasionally treating us to Puran Poli, a sweet bread made with a stuffed sweet lentil filling. What amazed me most was that all these flatbreads were crafted from the same wheat flour.

Watching my mother, Shanta, effortlessly create these culinary delights, I grew up fascinated by her cooking. Sometimes, under her patient guidance, I would attempt to cook alongside her, realizing that the journey of learning is endless.

Now, I am excited to share the knowledge and experiences I have gathered over the years. I invite you to join me in discovering the art of making roti in this wonderful community.

In this class, you will learn how to make the dough and create three different forms of bread: roti, chapatti, and parathas. We will also enjoy dinner at the end of the class.

I look forward to seeing you.

6 participants

All cooking material provided