Roti Recipe
Whole wheat flatbread, a staple in Indian households.
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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. Gradually add water while kneading the dough with your hands. Continue until the dough is smooth and elastic. If desired, add ghee or oil for extra flavor and softness.
- 2
Rest the Dough
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps in gluten formation, making the roti softer.
- 3
Divide the Dough
After resting, divide the dough into equal-sized balls, about the size of a golf ball.
- 4
Roll the Roti
On a lightly floured surface, take one ball of dough and flatten it slightly. Use a rolling pin to roll it out into a thin round disc, about 6-8 inches in diameter.
- 5
Cook the Roti
Heat a tava or non-stick skillet over medium heat. Place the rolled-out roti on the hot skillet. Cook for about 30 seconds or until small bubbles start to form. Flip the roti and cook for another 30 seconds. Optionally, press the edges gently with a spatula to help it puff up. Flip once more and cook for an additional 10-15 seconds.
- 6
Serve
Remove the cooked roti from the skillet and keep it warm in a container lined with a kitchen towel. Repeat the process for the remaining dough balls. Serve warm with your favorite curry or sabzi.
