Classic Soft Rotis – Indian

Step 1: Combine Dry Ingredients

Add 2 cups of all-purpose flour to a mixing bowl. Season with 1/2 teaspoon of kosher salt.

Step 2: Add Oil and Mix

Pour in 1 tablespoon of canola oil. Mix the flour mixture together with your hands until it achieves a sandy texture.

Step 3: Form the Dough

Gradually stream in approximately 1/2 cup plus 2 tablespoons of hot water, mixing until the dough forms a shaggy ball. Knead the dough until it becomes a supple, soft ball.

Step 4: Rest the Dough

Cover the dough ball with a cloth and let it rest for 30 minutes. This allows the glutens to relax, making the dough stretchy and easy to roll.

Step 5: Portion the Dough

Pinch off pieces of the rested dough and roll them into small, smooth balls (approximately 8 balls).

Step 6: Roll Out the Rotis

Scatter a little bench flour onto a clean surface. Place a dough ball on the floured surface and gently roll it out into an 8-inch circle. Flip it once or twice during rolling to ensure it's nice, even, and round.

Step 7: Cook the Rotis

Place a rolled roti in a hot frying pan. Cook for about 1-2 minutes until it starts to bubble and brown slightly on one side. Flip the roti and cook the other side until it also browns slightly.

Step 8: Puff the Rotis (Optional)

If the roti hasn't fully puffed up like a balloon in the pan, carefully place it directly on the open flame of a gas burner for a few seconds. This extra heat will help it puff up completely.

Step 9: Butter and Serve

Once cooked, remove the roti from the heat and brush it generously with 1/4 cup of melted butter. Serve the classic soft rotis warm.

• Using hot water makes the dough tender.

• Practice makes perfect for rolling perfectly round rotis.

• A thin roti rolling pin (chakla belan) is ideal for stretching the dough evenly.