Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough Ingredients
For Cooking
Method
Prepare the Dough
- 1
Mixing the Ingredients
In a large mixing bowl, combine the whole wheat flour and salt. Mix well to ensure even distribution of salt.
- 2
Adding Water
Gradually add water to the flour mixture while mixing with your hands or a wooden spoon until a rough dough begins to form.
- 3
Kneading the Dough
Transfer the dough onto a clean surface and knead for about 8-10 minutes until the dough is smooth and elastic. If using, add oil during kneading for a softer texture.
- 4
Resting the Dough
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps the gluten to relax, making the roti softer.
Cooking the Roti
- 5
Prepping for Cooking
After resting, divide the dough into small balls (about the size of a golf ball). Keep them covered with a cloth to prevent drying out.
- 6
Rolling the Roti
Take one ball of dough and flatten it slightly. Dust it with extra flour and roll it out into a circle about 6-8 inches in diameter, ensuring even thickness.
- 7
Baking in the Clay Oven
Preheat your clay oven (tandoor) to a high temperature. Once hot, carefully place the rolled roti on the inner walls of the tandoor. Cook for about 1-2 minutes or until it puffs up and develops brown spots.
- 8
- 9
