Buckwheat Roti Recipe
Make Buckwheat Roti Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sides & Breads
Method
Sides & Breads
- 1
In a large bowl, whisk together the buckwheat flour and salt until evenly distributed.
- 2
Stir in the oil, if using, until the flour resembles coarse crumbs.
- 3
Gradually add warm water, mixing as you go, until a soft, pliable dough forms. You may not need all the water; add a little at a time.
- 4
Knead the dough on a lightly floured surface for 2–3 minutes until smooth. If the dough feels dry, sprinkle in a few drops of water.
- 5
Cover the dough and let it rest for 15–20 minutes to hydrate the flour.
- 6
Preheat a heavy skillet or tawa over medium-high heat.
- 7
Divide the dough into 6 equal portions and roll each into a ball.
- 8
Lightly dust the work surface with buckwheat flour and roll each ball into a thin circle about 6–7 inches in diameter.
- 9
Cook the roti on the preheated skillet, about 1–2 minutes per side, until small bubbles form and brown spots appear.
- 10
Flip and cook the other side for 1–2 minutes. If desired, brush with a little oil.
- 11
Remove from heat and keep warm wrapped in a clean cloth.
