ROTI

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Roti image

Roti is a basic, everyday bread, but making it takes a lot of skill. The dough is kneaded with just enough water to bring it together and keep it soft and pliable. And though it's not yeasted, a ball of well-mixed and -rested dough will be supple and almost spongy, as if it were. Cooks who are used to making roti at home can roll out thin, round disks that puff up as if by magic. But the real magic of roti is how a few of them can turn anything - a little kheema, or a few spoonfuls of aloo masala - into a satisfying meal.

Provided by Tejal Rao

Categories     dinner, snack, breads, finger foods, appetizer, side dish

Time 30m

Yield 12 roti

Number Of Ingredients 4

2 cups/240 grams atta (Indian whole-wheat flour), plus more for dusting (see Note)
2 teaspoons neutral oil, such as grapeseed or canola
1/2 teaspoon kosher salt
Ghee (optional)

Steps:

  • In a large bowl, mix the flour, oil and salt with 3/4 cup lukewarm water. Knead directly in the bowl until smooth, about 5 minutes. If the dough starts to feel dry, add more water as needed, 1/2 tablespoon at a time. Divide the dough into 12 even balls, placing each ball back in the bowl. Cover the bowl loosely with plastic wrap. Let rest in a warm place for at least 30 minutes or up to 1 hour. The dough should be soft and spongy.
  • Lightly dust your work surface with flour and pat a ball into a thick disk. Use a rolling pin to evenly roll it into a thin, 5-inch-wide disk, flipping and flouring as needed.
  • Heat a large cast-iron skillet over medium-high. Put the disk in the hot pan. When bubbles start to form and the roti starts to turn white, about 30 seconds, flip it over to cook the other side. It should be puffy in places and freckled brown. If you want to fully puff the roti, use tongs to gently place it directly on a low gas flame for about 2 to 3 seconds, then quickly remove it. Use the back of a spoon to lightly coat one side of the roti with ghee, if you like, or leave plain, then tuck into a clean dishcloth to keep warm. Repeat with the remaining dough.

Rocio Chavez
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This roti is the perfect side dish for any curry.


Norul Amin
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I'm new to cooking and this recipe was easy to follow. I'm really proud of how my roti turned out.


TRXPSTAR_
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This recipe is a lifesaver. I'm a busy mom and I don't have time to make complicated dishes.


Raja Mia
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I love that this recipe uses simple ingredients that I always have on hand.


Cooper Hayward
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I've been using this recipe for years and it never fails me. The roti is always perfect.


Dilfa Sabith
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This recipe is a game-changer. I used to dread making roti, but now it's a breeze.


Mohammad Alwarfilly
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Thanks for sharing this recipe! I'll be making it again and again.


Lillian Wood
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I'm so glad I found this recipe. It's made roti-making so much easier.


illboi1986yt
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This is my go-to roti recipe. It's always a success.


Thabie Ruth
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I would definitely make this roti again. It was a hit with my family and friends.


Keldrick Pinkston
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Overall, I thought this was a good recipe. The roti was tasty and satisfying.


Janet Jonathan
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I had trouble getting the roti to puff up. I'm not sure what I did wrong.


Landon Antalek
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The roti was a bit too thick for my taste. I'll try rolling it out thinner next time.


Tanveer Shahzad
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I liked that this recipe uses whole wheat flour. It makes the roti healthier and more nutritious.


ramush ramush
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This recipe is a great introduction to making roti. The instructions are clear and easy to follow, and the end result is a delicious, authentic roti.


MOHAMAD Firas
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I've tried many roti recipes before, but this one is by far the best. The dough was easy to work with and the rotis cooked evenly. They were delicious with curry and chutney.


Michael Henderson
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This roti recipe is a keeper! The rotis turned out soft, fluffy, and perfectly golden brown. I followed the recipe exactly and had no problems. My family loved them!


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