Roti
Roti is known by various names, like Chapatti and Phulka . Its made from Wheat flour (preferably stone ground) dough, on a flat skillet.
While refer to Indian version of the roti, note that Roti is eaten across many countries from South East Asia all the way upto Carribean islands. Roti preparations (and names) vary from country to country and region to region.
A perfect Roti would be soft, slightly moist inside, and very light crisp on the outside.
And..
It must be round. In your first attempts, rotis would resemble the Map of Australia (thats a running joke in India if the Roti is out of shape). The critical skill is to roll the edges when you are rolling the doughball. However, if this is your first time making roti, do not worry. The steps are very detailed, and we are here to help anyway. Just shoot off a question to us, if you need help.
How to make Roti (Indian Bread)
Ingredient
- Whole Wheat flour – 2 cups
- Lukewarm Water as required
- wheat flour for dusting – 3 tablespoon
Method
- In a big bowl add whole wheat flour.
- Adding some lukewarm water and mix well (Don’t add all the water at once. If you add all the water at once then the flour will become too sticky to handle).
- Knead the dough well and keep for ½ an hour.
- Knead again.
- Divide the dough into equal portions and make each portion into lemon size dough balls that roughly fit into the middle of your palm.
- Lightly dust the rolling board with dry wheat flour.
- Now lightly roll these balls on a rolling board.
- After the roll is about 2-3 inch in diameter, turn it over and roll again, after lightly dusting the rolling board again.
- the final roll should be about 6 inch in diameter.
- Place this flattened roll on the hot tawa (skillet).
- Cook the rotis on a tava on one side for about a minute or until you start to see bubbles form on the top side.
- Turn and cook other side for 2-3 minutes.
- Increase the gas to High, remove the tawa off of the flame, flip the roti over and place onto an open flame.
- The roti should balloon up. Flip it over and cook on the other side.
- Place the finished roti on a kitchen paper towel.
- Apply clarified butter on roti and repeat the process for the remaining dough.
- Serve with chicken, mutton or any kind of vegetable curry.
Note:
Don’t add all the water at once. If you add all the water at once then the flour will become too sticky to handle.
Roti
Ingredients
- Whole Wheat flour – 2 cups
- Lukewarm Water as required
- wheat flour for dusting – 3 tablespoon
Instructions
- In a big bowl add whole wheat flour.
- Adding some lukewarm water and mix well (Don’t add all the water at once. If you add all the water at once then the flour will become too sticky to handle).
- Knead the dough well and keep for ½ an hour.
- Knead again.
- Divide the dough into equal portions and make each portion into lemon size dough balls that roughly fit into the middle of your palm.
- Lightly dust the rolling board with dry wheat flour.
- Now lightly roll these balls on a rolling board.
- After the roll is about 2-3 inch in diameter, turn it over and roll again, after lightly dusting the rolling board again.
- the final roll should be about 6 inch in diameter.
- Place this flattened roll on the hot tawa (skillet).
- Cook the rotis on a tava on one side for about a minute or until you start to see bubbles form on the top side.
- Turn and cook other side for 2-3 minutes.
- Increase the gas to High, remove the tawa off of the flame, flip the roti over and place onto an open flame.
- The roti should balloon up. Flip it over and cook on the other side.
- Place the finished roti on a kitchen paper towel.
- Apply clarified butter on roti and repeat the process for the remaining dough.
- Serve with chicken, mutton or any kind of vegetable curry.
Notes
Don’t add all the water at once. If you add all the water at once then the flour will become too sticky to handle.