Homemade Roti
A good roti is all about the feel of the dough. It should be as supple as an earlobe before you roll it out, ensuring the layers stay soft once they hit the heat.
Patience is your best ingredient.
The resting time is not optional; it allows the gluten to relax so the dough rolls out into a circle without springing back.
- Mixing bowl
- Rolling pin
- Tawa or heavy-bottomed cast iron skillet
- Tongs
- Clean kitchen towel
What goes in.
- 2 cupsatta (finely ground whole wheat flour)
- 3/4 cupwarm water (plus more as needed)
- 1 tspneutral oil or ghee
- 1/2 tspsalt
Achieving an Even Roll
Use a light hand on the rolling pin, rotating the dough a quarter turn after every few strokes to maintain a uniform thickness.
The method.
Mix the dough
Combine flour and salt in a bowl. Slowly stream in the warm water while mixing with your fingers until a shaggy mass forms. Add the oil and knead firmly for 5-7 minutes until the dough is smooth and pulls away cleanly from the sides.
Rest the dough
Cover the bowl with a damp towel and let it sit for at least 20 minutes.
Divide and roll
Divide the dough into 8 equal golf-ball-sized portions. On a lightly floured surface, roll each ball into a thin, even circle, about 6 inches across.
Cook
Place the roti onto a hot, dry tawa over medium-high heat. Once small bubbles appear on the surface—after about 30 seconds—flip it.
Char and puff
Press the edges gently with a folded cloth so the steam trapped inside forces the roti to puff up. Once golden brown spots appear on the underside, remove from the heat.
Other turns to take.
Butter Roti
Brush a light layer of ghee or melted butter over the finished bread immediately after taking it off the pan.
Ajwain Roti
Add a teaspoon of carom seeds to the flour mixture before adding water for a sharp, herbal depth.
When it doesn't go to plan.
If the dough sticks to the pin, dust it with a tiny amount of flour, but use sparingly to keep the bread soft.
Keep cooked roti wrapped in a clean cloth inside a covered container; the steam trapped keeps them pliable.
If the pan isn't hot enough, the roti will turn crisp like a cracker rather than remaining soft.
The ones that keep coming up.
Why didn't my roti puff up?
Usually, this happens if the dough was rolled unevenly or the pan wasn't hot enough to create the necessary steam.
Can I use all-purpose flour?
You can, but the texture will be closer to a tortilla. Atta provides the specific chewiness characteristic of a traditional roti.
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