Roti Recipe
Fresh baked flattened whole wheat flour bread.
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Ingredients
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Dough Ingredients
Method
Dough Preparation
- 1
Mixing the Dough
In a large mixing bowl, combine the whole wheat flour and salt. Mix well to ensure the salt is evenly distributed.
- 2
Adding Water
Gradually add water to the flour mixture, a little at a time, while mixing with your hand or a spoon. Continue until the dough starts to come together.
- 3
Kneading the Dough
Transfer the dough to a floured surface and knead for about 5-10 minutes until it is smooth and elastic. If using, add the oil during the kneading process for a softer texture.
- 4
Resting the Dough
Cover the kneaded dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This helps the gluten relax, making it easier to roll out.
Cooking the Roti
- 5
Dividing the Dough
After resting, divide the dough into equal portions (about 8-10 balls depending on the desired size of the roti).
- 6
Rolling the Roti
On a floured surface, take one dough ball and flatten it slightly. Using a rolling pin, roll it out into a thin circle, about 6-8 inches in diameter. Dust with flour as needed to prevent sticking.
- 7
- 8
Flipping the Roti
Flip the roti using tongs or a spatula and cook for another 30 seconds. You may press down gently with a cloth or spatula to help it puff up.
- 9
Final Cooking
Flip the roti once more and cook until both sides have light brown spots and the roti is fully puffed. Remove from heat and place in a container lined with a cloth to keep warm.
- 10
Serving
Repeat the process with the remaining dough balls. Serve the rotis warm with your favorite curry or side dish.
