Dosti Roti – Soft Indian Bread

Step 1: Prepare the Dough Mixture

In a large bowl, combine 1 cup of wheat flour, 1/2 cup of maida, 1 teaspoon of sugar, 1/2 teaspoon of salt, and 3 teaspoons of oil. Mix these dry and wet ingredients together thoroughly.

Step 2: Knead the Dough

Gradually add water to the flour mixture and knead it for at least 10 minutes until you achieve a smooth, soft, and pliable dough. The dough should not be sticky.

Step 3: Rest the Dough

Once kneaded, rub a little oil around the dough ball. Cover the bowl and let the dough rest for about 30 minutes to allow it to relax and become more elastic.

Step 4: Shape the Dough Portions

After 30 minutes, gently press the dough. Shape the dough into a log and then cut it into 10 equal portions. Roll each portion into a small, smooth ball.

Step 5: Flatten and Pair Dough Balls

Take two dough balls and flatten each one slightly with your fingers. Spread a little oil (or melted ghee) on one flattened dough, then dust it lightly with flour. Place the second flattened dough on top of the first, creating a pair.

Step 6: Roll the Rotis

Dust your rolling surface with a little flour. Place a paired dough ball on the surface and roll it out using a rolling pin, just like you would a regular chapati. Ensure the roti is rolled out nice and thin.

Step 7: Cook the Rotis

Heat a tawa (griddle) over medium heat. Once hot, place the rolled roti on the tawa. Cook for about 30-60 seconds on one side until small bubbles appear, then flip it. Drizzle some ghee or oil on top and cook until both sides are golden brown with small spots.

Step 8: Separate and Serve

Once cooked, remove the roti from the tawa. The Dosti Rotis will easily separate into two soft, individual rotis. Fold them and serve hot with any side dish of your choice, such as curry or sabzi.

• Knead the dough for at least 10 minutes to achieve a smooth and pliable texture.

• Roll the rotis nice and thin for the best soft and flaky results.

• You can use melted ghee instead of oil for spreading on the flattened dough and during cooking for an enhanced flavor.

• For a healthier option, you can use only wheat flour (atta) instead of a combination with maida.

• Experiment with adding a pinch of carom seeds (ajwain) to the dough for a different flavor profile.