Step by step how to make mithi shitabi roti with photos. Shitabi literally means ‘to hasten’and mithi means ‘sweet’. Shatabi is a ritual in Dawoodi bohra/bohri community done before any auspicious event to hasten and to pull the blessings. This roti is made in mithi shitabi ritual, and rich roti is eaten with jaggery (gol or gur),(check gol recipe here)
Nevertheless, it’s a rich and nutritious roti with sooji/ semolina/rawa and milk powder. Kids just love the roti and it’s very healthy and delicious.This roti is thick and has lots of oil so its crumbles easily. The crumbled roti mixed with jaggery is called choori which makes a very nutritious and yummy food for toddlers and kids alike. Here’s the recipe of Chicken biryani (bohra style) and Kashmiri red chili and raisin chicken that pairs very well in mithi shitabi.
How to make Bohra mithi shitabi roti recipe
Author: Mariam Huzaifa
Recipe time:75 min|Prep time:45 min|Cooking time:30 min|Cuisine: Dawoodi Bohra, Indian|Recipe type:flat bread, non vegetarian,Healthy, kids snack|Serving: 18 roti/flat breads
It’s so amazing that something with so basic ingredients can make a tasty dessert, satisfying treat and its a complete meal in itself.
Ingredient (measuring cup is of 250ml)
- 3 cups whole wheat flour/gundum atta
- 1/2 cup semolina /sooji /rawa
- 2 tbs milk powder
- 4 tbs oil or ghee for dough and more to apply on roti
- 1 tsp salt or to taste
- 2 cup water
- Take semolina in bowl and add 1 cup hot boiling water, the semolina will puff up instantly. Stir and add more water as required. Puffed semilina should not be thick lump like but paste like.
- In a large mixing bowl or thali take flour. Add puffed up semolina, milk powder, 2 tbs oil and salt. Mix well.
- Add more water to make a dough. Add very little water as after adding puffed semolina little water will be required to knead the dough.
- Add 2 tbs of oil and knead the dough for at least 2-3 minutes.
- Rest the dough for 10 minutes.
- Knead again for a minute, the dough will be soft but not at all sticky and very pliable.
- Oil the rolling pin and board or the flat surface on which you intend to make roti.
- Divide dough two large portions. Make a big ball of each portion.
- Place the griddle on the medium flame for heating.
- From each ball with the help of rolling pin make a circular flat shape.
- Spread 1 tsp oil on it and dust it with whole wheat flour.
- Now roll the circular shape, like a paratha roll.
- Divide each roll in 9 equal portion.
- Shape each portion in a round ball and then press the ball to make a flat circular disc.
- Dust each circular disc with wheat flour, and make circular roti with rolling pin. Use more wheat flour if required.
- Place the roti on hot girdle, flip the roti after 3-4 sec.
- The other side or second side of roti has to be fully cooked before flipping to the first side. Smear oil on roti if frying on griddle/tawa.
- Cook the first side of roti completely and smear more oil.
- Now either you can apply oil while cooking on girdle or you can simply take 1 tsp oil and smear on of roti after taking it off from griddle/tawa.
- Follow same instruction with all shitabi roti and pile up roti one on top of other.
- When all rotis are cooked store in a hot pot or in aluminium foil.
- Soft and healthy mithi shitabi roti is ready.
Step by step Mithi Shitabi Roti/ Indian flat breads with photos
Take semolina in a bowl and add 1 cup of water boiling water. It will quickly puff up add more water. I used whole 2 cup(250 ml) but add water slowly. Another way to puff up semolina is to soak it overnight.
Add wheat flour,oil, milk powder, semolina and salt in a thali or a large mixing bowl and mix very well. Only if you need add more water add one tbs at at time to make soft dough. I needed 2-3 tbs to form the dough. See notes 1
Add 2 tablespoon oil and knead for 2 minutes. And let dough rest for 10 minute. I kneaded the dough again for 1 minute after resting. If in case your dough feel hard in second kneading add 1 tablespoon water. If in case it feels too soft and sticky add flour. The dough has to be pliable only then you can make perfect round circles of roti.
- Oil the rolling pin and board or your flat surface.
- Divide the dough in two large balls.
- Roll it into thick round circle, smear 1 teaspoon oil and dust it with flour.
- Roll it so you have two large and thick rolls.
- Place the griddle for heating.
- Divide each roll into nine equal balls. Then flat the balls with hands to form a disc. Only perfect round disc will give perfect round roti.
- Roll each disc in flour so it is fully covered in wheat flour. Then roll it into roti. Use more wheat flour as required.
- Place the roti on hot griddle/tawa.
- Flip it after 2 sec. See in the last photo only few spot the roti. The side that touches the griddle first is called first side or ‘pehla par’. That has to be half cooked.
- Now the other side or ‘dosra par’ will be fully cooked.You can always check this by half lifting the roti and peeking inside. Flip after 3-4 sec. But timing depend on thickness of tawa, and heat of flame so adjust accordingly.
- See in first photo, the second side has small spot and is fully cooked. You can press the second side with clothes or any other tool so it puffs up.
- Take it off girdle and smear oil.
- Or you can fry on the tawa with very little oil. It’s your choice but frying takes more time and more oil/ghee.
- Repeat the same to make rest of the rotis and pile them in a hot pot.
- This roti is eaten with badam pista gur.
- You can use milk to knead the dough instead of milk powder. But milk roti turn sour quickly. So if you plan to eat within few hours you can substitute milk powder with milk. Just add 1 cup water in semolina, let it puff up well, then add 3/4 cup milk in semolina instead of more water in step 1 of recipe.