Easy 2-Ingredient Roti (Indian Flatbread)

Step 1: Combine Dry Ingredients

Add 2 cups of whole wheat flour to a large mixing bowl. If desired, mix in 1/4 teaspoon of salt. (Salt is optional and traditionally not added, but can enhance the nutty flavor of the flour).

Step 2: Form the Dough

Slowly add about 3/4 cup of warm water to the flour, mixing with your hands. Only add as much water as needed to bring the dough together. If more water is required, add it a teaspoon at a time.

Step 3: Knead the Dough

Once the dough comes together, knead it in the bowl for 4 to 5 minutes until it is smooth, pliable, and lightly springs back when pressed.

Step 4: Rest the Dough

Rub a bit of neutral oil in a clean bowl, place the kneaded dough inside, and cover it with a damp cloth. Allow the dough to rest for 30 minutes. (Use this time to prepare the main part of your meal).

Step 5: Portion and Roll Dough Balls

After 30 minutes, gently knead the dough a couple of times. Then, slice the dough into at least 8 equal portions. Roll each portion into a smooth ball using your palm on a flat surface. Work with one ball of dough at a time, keeping the others covered with a damp cloth to prevent them from drying out.

Step 6: Heat the Pan

Heat a non-stick or cast iron skillet (or a tawa, if available) over medium to medium-high heat. The pan should be hot but not burning. This ensures the roti cooks immediately without becoming stiff.

Step 7: Roll Out Roti

As the pan heats up, lightly flour your work surface (e.g., a silicone mat). Flatten one ball of dough and then use a rolling pin to roll it into a thin, circular shape, roughly 6 to 7 inches in diameter. Flip the dough back and forth as needed to achieve an even circle.

Step 8: Cook the Roti (First Side)

Place the rolled roti onto the hot pan. Cook for about 30 seconds until you start to see the dough drying out and bubbling on the surface.

Step 9: Cook the Roti (Second Side & Puffing)

Flip the roti to its second side and continue cooking for 1 to 2 minutes. The first side should have developed some nice brown spots. A great roti will start to puff up. If it doesn't, gently press on the sides of the dough with a spatula or a clean cloth to encourage steam to build up and cause puffing. Flip the dough back and forth between both sides as needed until cooked through.

Step 10: Finish and Serve

Once cooked, remove the roti from the heat. It will deflate once off the pan. Immediately spread some vegan butter over the roti if desired. Keep the finished roti covered with a clean cloth to prevent it from hardening while you repeat the process with the remaining dough balls. While one roti cooks, you can roll out the next to create an efficient assembly line.

• Only add as much water as needed to bring the dough together, adding a teaspoon at a time if necessary.

• Knead the dough for 4-5 minutes until it's smooth, pliable, and lightly springs back when pressed.

• Keep the dough balls covered with a damp cloth while working to prevent them from drying out.

• Ensure your pan is hot before placing the roti, but not so hot that it burns. Adjust heat as needed.

• If the roti isn't puffing up, gently press on its sides with a spatula or cloth to encourage steam buildup.

• For a softer roti, use atta flour instead of regular whole wheat flour.

• Salt is optional; traditionally, it's omitted as roti is often served with already seasoned dishes.

• Spreading vegan butter over the hot roti is optional but adds flavor and moisture.