Tawa Roti - 10 Homemade Rotis Recipe

Mix dry ingredients

In a large mixing bowl, combine 3 cups whole wheat flour and 1 tsp salt. Whisk briefly or stir with your hand to distribute the salt evenly.

Make a well and add liquids

Make a shallow well in the center of the flour. Add 1 tablespoon oil/ghee to the well and pour in 1 cup warm water gradually.

Bring together

Using your fingers or a spoon, draw flour from the edges into the water, mixing until a shaggy dough forms. If the dough feels dry or crumbly, add up to the additional 1/2 cup warm water, a tablespoon at a time, until the dough comes together into a soft, slightly tacky ball.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic, and pliable. The dough should be soft but not sticky; add a dusting of flour only if necessary.

Rest

Place the dough back in the bowl, cover with a damp cloth or plastic wrap, and let it rest for 20–30 minutes. Resting hydrates the flour and relaxes gluten for softer rotis.

Divide dough

After resting, punch down the dough lightly and divide it into 10 equal portions (about 40–45 g each). Shape each portion into a smooth ball and keep them covered with a damp cloth to prevent drying.

Prepare surface

Lightly dust your rolling surface and rolling pin with the extra whole wheat flour. Keep the remaining balls covered while you roll each roti.

Roll out rotis

Take one dough ball, flatten slightly with your palm, dust it lightly, and roll into a circle about 6–7 inches (15–18 cm) in diameter and about 1.5–2 mm thick. Try to keep even pressure so the roti cooks uniformly. Repeat for remaining balls.

Heat tawa/skillet

Place a heavy griddle (tawa) or cast-iron skillet over medium-high heat and heat until very hot (about 2–3 minutes). You should get a sprinkle of water to sizzle and evaporate quickly on the surface.

Cook first side

Place a rolled roti on the hot tawa. Cook the first side for about 20–30 seconds until small bubbles appear and the underside has light brown patches. Do not press down initially.

Cook second side

Flip the roti and cook the second side for 20–30 seconds. Light brown spots will form; at this stage you can press gently with a clean cloth or spatula to help it puff.

Final puff (optional) and finish

Flip again briefly; if using an open flame, you can place the roti directly over the flame with tongs for a second to encourage puffing. Alternatively, on the tawa, press gently and cook until both sides have golden brown spots and the roti is cooked through (total cook time about 45–60 seconds per roti).

Apply oil/ghee (optional)

If desired, brush each finished roti lightly with 1/2 teaspoon of oil or ghee while warm to keep them soft. Stack cooked rotis in a container lined with a clean kitchen towel; wrap to retain steam and softness.

Repeat

Repeat the rolling and cooking process for all remaining dough balls, reheating the tawa as needed. Ensure rotis are kept covered to stay pliable.