Making Fresh Roti
There is a distinct rhythm to making roti. It starts with the feel of the dough under your palms and ends with the sight of a flat circle ballooning into a sphere on the fire.
Rest is not optional.
The gluten needs time to relax after kneading. If you try to roll the dough out too soon, it will pull back like a rubber band.
- Mixing bowl
- Cast iron tawa or heavy-bottomed skillet
- Rolling pin
- Clean kitchen towel
- Flat spatula
What goes in.
- 2 cupsatta (whole wheat flour)
- 3/4 cupwarm water (plus a few extra tablespoons as needed)
- 1 tspneutral oil or ghee
- 1/2 tspsalt
Managing the Steam
Once the roti hits the hot skillet, don't rush the flip. Press the edges gently with a folded cloth once bubbles appear; this forces the steam into the center, causing the bread to inflate.
The method.
Mix the dough
Combine flour and salt in a bowl. Gradually add water, mixing by hand until a shaggy ball forms. Knead for 8 to 10 minutes until the dough is smooth and slightly tacky.
Rest
Lightly coat the dough with oil, cover with a damp cloth, and let it sit for at least 20 minutes.
Divide and roll
Divide the dough into 8 equal golf-ball-sized portions. Roll each out on a floured surface into a circle about 6 inches across, keeping the thickness even.
Cook
Place the roti on a preheated medium-high skillet. When you see small bubbles form across the surface, flip it. Cook the other side for 30 seconds, then use a cloth to apply gentle pressure to the edges until it puffs.
Other turns to take.
Paratha
Fold the dough into layers with a thin smear of ghee before rolling it out again to create flaky, distinct sheets.
Ajwain Roti
Add a teaspoon of crushed carom seeds into the flour before adding water for a sharp, herbal note.
When it doesn't go to plan.
Use a cast iron skillet; it holds heat better than stainless steel and produces a more even char.
If the dough is cracking at the edges while rolling, it is too dry. Add a tablespoon of water and knead again.
Keep the cooked rotis in a covered container or wrapped in a towel to keep them pliable.
The ones that keep coming up.
Why won't my roti puff up?
Usually, the dough was rolled too thin, there's a tear in the surface allowing air to escape, or the skillet wasn't hot enough to create the initial burst of steam.
Can I use regular all-purpose flour?
You can, but the texture will be chewy rather than tender. Atta is stone-ground and finer, which is necessary for the signature lightness.
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