Roti Bread
Soft, fluffy, and traditional Indian flatbread made with whole wheat flour.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 2 cups whole wheat flour (atta)
- 1/2 teaspoon salt
- 1 tablespoon oil or ghee
- 3/4 cup warm water (adjust as needed)
- Extra flour for dusting
Nutrition Facts
Share this Recipe
Instructions
Mix the dough: In a large bowl, combine whole wheat flour and salt. Add oil or ghee and mix well.
Knead the dough: Gradually add warm water and knead into a soft, smooth dough. Cover and rest for 15-20 minutes.
Divide the dough: After resting, knead the dough again briefly. Divide into equal-sized balls (about 6-8).
Roll out the roti: Dust each ball with flour and roll into a thin, round circle (about 6-7 inches in diameter).
Cook the roti: Heat a tawa or skillet over medium heat. Place the rolled roti on it and cook until bubbles appear.
Flip and puff: Flip the roti and cook the other side. Press gently with a cloth to help it puff up. Remove and brush with ghee if desired.
Chef's Tips
- Soft Dough: Ensure the dough is soft but not sticky for the best texture.
- Resting Time: Letting the dough rest makes it easier to roll and results in softer rotis.
- Even Rolling: Roll the roti evenly to ensure uniform cooking.
- High Heat: Cook on medium-high heat for the perfect puff and golden spots.
- Storage: Keep cooked rotis wrapped in a cloth to retain softness.
