Roti
User Reviews
4.9
Roti
Description
The Roti recipe begins by mixing whole wheat flour, kosher salt, and water to form a medium-soft, smooth dough. A brief resting period allows the gluten to relax, ensuring the roti can be rolled out thinly without tearing. Adding a small amount of cooking oil during kneading contributes to the dough’s elasticity.
The dough is portioned and rolled out starting from the center towards the edges with minimal pressure to maintain an even thickness that helps achieve a uniform cook and puff during cooking. The pan is preheated to ensure each roti cooks evenly, developing slight charring spots and puffing up from the steam inside.
Roti served fresh can accompany a wide range of dishes such as stews, curries, or vegetables. Its tender crumb and slight chew make it a comforting bread choice. The dough can be refrigerated for up to 2-3 days, allowing flexibility to prepare ahead.
This recipe also works well using a stand mixer with a dough hook for thorough kneading, which can save time and effort. For cooking on an electric stove, pressing gently with a kitchen towel helps the roti puff without overcooking.
Ingredients
- 4 cups whole wheat flour finely ground
- 2 cups water or as needed
- 2 teaspoons kosher salt
- 1 tablespoon neutral cooking oil optional, generic cooking oil
- 2 tablespoons ghee optional
Instructions
To make the dough by hand:
- Add flour and salt to a mixing bowl and mix well. Then slowly add the water little bit at a time and mix it in with the flour using finger tips of your dominant hand. Keep adding water and kneading until soft dough (but not sticky) forms. Then add the oil and knead once again for 4 to 5 minutes or until even and smooth dough forms. Cover the dough and allow it to rest for 10 to 15 minutes. Dough can stay at room temperature for an hour or so, or you can refrigerate it in an airtight container for 2 to 3 days.
To make the Dough using Stand Mixer:
- Attach the spiral dough hook to the stand mixer. Add flour, salt and 1.5 cups of water to the mixer bowl and start the mixer at speed 2. Add the remaining water as needed. Once the dough has fully formed, add the oil and let the mixer run for another 2 to 3 minutes. Take out the dough, cover it and allow to rest for 10 to 15 minutes. Dough can stay at room temperature for an hour or so, or you can refrigerate it in an airtight container for 2 to 3 days.
Rolling:
- Knead the dough once more for a minute and make small round balls from it. With 4 cups of dough you can make roughly 20 balls. Heat the tawa or a shallow pan/griddle on medium heat.
- Take one dough ball at a time and roll it in the dry flour so that it is evenly covered with flour. Gently press the dough ball to flatten it and then roll it back and forth using a rolling pin, using gentle pressure. Turn the roti around clockwise a few times, as you roll it evenly on all the sides. Dip it back in flour if it starts to get sticky and form 6 to 8 inch roti.
- Gently place the rolled roti on the preheated Tawa and cook for 30 to 45 seconds. Then flip the roti over with a pair of tongs and allow the side touching the tawa to fully cook. About a minute or so, or until the roti starts to get light brown spots over.
- Now carefully lift the tawa with one hand (non dominant) and pick up the Roti using the pair of tongs and place it upside down on medium high flame. The Roti will start to pop up, getting brown spots on it, about 20 to 30 seconds. Place the roti in a plate facing up the side that just cooked directly on the flame. Place the tawa back on the flame. Optionally apply ghee or oil, on the top surface of the Roti.
- Repeat steps 2, 3 & 4 with remaining dough balls.
Notes
- Adjust water quantity carefully as different whole wheat flours absorb differently to achieve a soft but not sticky dough.
- Allow the dough to rest covered at room temperature for 15 to 20 minutes before rolling.
- Roll the dough starting from the center outward towards edges, keeping pressure light to avoid uneven thickness and to promote puffing.
- Preheat the pan thoroughly before cooking each roti to ensure proper puffing and cooking.
- If using an electric stove, cook roti on the pan and gently press with a kitchen towel to encourage puffing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 586mg | 24% |
| Potassium | 218mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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