Rotiyaan Recipe
Make Rotiyaan Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Cooking
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the whole wheat flour and salt. Mix well to ensure that the salt is evenly distributed.
- 2
Add Water
Gradually add water to the flour mixture, a little at a time, mixing with your hands or a spoon until the dough begins to come together.
- 3
Knead the Dough
Once the dough starts to form, add the oil or ghee and knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- 4
Rest the Dough
Cover the kneaded dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll out the roti.
Cooking the Rotiyaan
- 5
Divide and Roll
After resting, divide the dough into equal-sized balls (about the size of a golf ball). On a floured surface, take one ball and flatten it slightly. Using a rolling pin, roll it out into a thin circle, about 6-8 inches in diameter.
- 6
Cook on Tawa
Heat a tawa or skillet over medium-high heat. Once hot, place the rolled-out roti on the tawa. Cook for about 30 seconds or until bubbles start to form on the surface.
- 7
Flip and Cook
Flip the roti to the other side and cook for another 30 seconds. You can apply a little oil or ghee on this side for flavor if desired. Flip again and press gently with a spatula until the roti puffs up.
- 8
Remove and Serve
Once cooked, remove the roti from the tawa and keep it warm in a container lined with a kitchen towel. Repeat the process for the remaining dough balls.