Paragon Red Wheat Roti 900gm

Making roti is not difficult. It's just relentless. Knead, rest, divide, roll, cook — every single day, usually at the exact moment you have least time for it. Paragon Red Wheat Roti takes that out of the evening. Twenty rotis in the freezer, each one ready in about a minute on a dry pan, made from whole red wheat rather than refined white flour. What red wheat means: Red wheat is milled with the bran and germ left in, which is what gives it the darker colour, the slightly nutty flavour and the denser bite. Refined white flour has both removed. The practical difference is fibre — wholemeal flour keeps considerably more of it than white flour does — and taste. Red wheat roti has more character than a pale one, and it holds up better against a strong curry without going soggy. Three ingredients: Wheat flour, salt and water. That's the whole list. It's worth saying plainly because it isn't the norm in this category — plenty of frozen flatbreads are built on margarine or palm oil, with raising agents and dough conditioners alongside. These are flour, salt and water, which is what you'd use if you made them yourself on a Tuesday evening. Cooking them: Straight from the freezer. No thawing, no oil. Heat a tawa or a flat pan over medium heat until it's properly hot. Put the frozen roti on dry — around 40 to 60 seconds on the first side, until you see small bubbles lift the surface. Turn it and give the second side a similar time. Press lightly around the edges with a cloth or a spatula and it should puff. Keep them wrapped in a cloth or in a covered container as you go, or they stiffen as they cool. If you want them softer, a light brush of ghee or oil after cooking rather than before. Before, and they fry rather than bake. What twenty gets you: Twenty rotis at 45g each is roughly a week of breakfasts for two people, or two to three family dinners. For a household that eats roti most evenings, one pack won't last the week — worth ordering two. They work for more than a curry, too. Roll them with egg and vegetables for a quick wrap, cut them into strips for a chotpoti-style snack, or use them as the base for a fast roti pizza when children need feeding and nobody wants to cook. Made to standard: Paragon Agro Ltd. produces these under ISO 22000, HACCP and GMP certification, and they are 100% halal. For a frozen product bought online rather than handled in front of you, that chain of certification is worth knowing. How to store for long time: Keep frozen at -18°C or below — that's Paragon's own instruction — and cook from frozen. There's no need to thaw, and thawed rotis stick together and tear when you separate them. Take out only what you're cooking and return the rest to the freezer straight away. Don't refreeze anything that has fully thawed. Check the date printed on the pack when it arrives, and get it into the freezer promptly.