Roti Recipe
Unleavened flat bread made with whole wheat flour, baked in a clay oven.
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Ingredients
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Roti Ingredients
Method
Roti Directions
- 1
Prepare the Dough
In a large mixing bowl, combine the whole wheat flour and salt until well blended.
- 2
Add Water
Gradually add water to the flour mixture. Begin to knead the dough using your hands or a mixing tool. Continue adding water until the mixture comes together.
- 3
Knead the Dough
Knead the dough for about 8-10 minutes until it becomes smooth and elastic. You may add a little extra water or flour if required.
- 4
Rest the Dough
Cover the kneaded dough with a damp cloth or plastic wrap. Let it rest for at least 30 minutes to soften the dough.
- 5
Divide the Dough
After resting, divide the dough into 8-10 equal portions and roll them into balls.
- 6
Flatten the Dough Balls
Take one dough ball and sprinkle some flour on the surface. Using a rolling pin, roll the ball into a flat circle about 6-7 inches in diameter. Make sure it is not too thick or too thin.
- 7
Cook the Roti
Preheat a clay oven or tava (a flat pan). Place the rolled-out roti onto the hot surface and cook until bubbles form on the surface, about 30 seconds.
- 8
Flip the Roti
Flip the roti using tongs and cook the other side for another 30 seconds, until golden brown spots appear.
- 9
Puff the Roti
For a puffier roti, you can press down gently with a cloth or spatula while it cooks. Once puffed up, transfer to a plate.
- 10
Optional Ghee
Brush the hot roti with ghee or oil, if desired, for added flavor.
- 11
Serve
Serve warm with your favorite curry or side dish.
