How to Make Roti at Home

Step 1: Prepare the Dough Ingredients

In a KitchenAid mixing bowl, add 2 cups of roti/aata flour, 1/2 teaspoon of salt, and 1 teaspoon of vegetable oil.

Step 2: Start Kneading the Dough

Lower the dough hook attachment into the bowl, lock it, and start mixing on low speed. Gradually add 1 cup of water while the mixer is running.

Step 3: Continue Kneading and Adjust Water

Add the remaining 1 cup of roti/aata flour. Continue kneading, adding water gradually, a little bit at a time, until the dough comes together. You can increase the mixer speed if the kneading slows down. The dough should be soft but not too sticky.

Step 4: Achieve Smooth Dough Consistency

Continue kneading until the dough is smooth and the sides of the bowl come out clean. The total water needed can vary between 1 to 2 cups depending on factors like humidity and temperature.

Step 5: Rest the Dough

If making rotis immediately, lightly oil a bowl and place the dough inside. Let the dough rest for 15 minutes. If preparing for later, place the dough in any container with a lid to avoid crusting and refrigerate.

Step 6: Portion and Shape Dough Balls (Pedas)

Break off a handful of dough. Dip it in dry all-purpose flour. Start by taking the sides of the dough and moving them inward, then smoothing it out to form a round ball (peda). Pinch the bottom to seal.

Step 7: Prepare for Rolling

Gently press down on the peda and dip it in all-purpose flour on both sides. Then, firmly move the peda in a circular motion between your fingertips and thumbs to flatten it slightly.

Step 8: Roll the Roti

Place the flattened peda on a counter or rolling board. Begin rolling it thin like a tortilla using a rolling pin. Sprinkle all-purpose flour as needed if the dough starts sticking to the rolling pin or surface.

Step 9: Heat the Pan

Heat a non-stick flat pan (like a crepe pan) on medium heat. The pan is ready when a drop of water sizzles upon contact.

Step 10: Cook the Roti on the Pan (First Side)

Place the rolled roti onto the hot pan. Once the roti is easy to lift off the pan, go ahead and flip it to the other side.

Step 11: Cook the Roti on the Pan (Second Side)

Keep lifting and checking the roti to see brown spots of cooked dough appearing. Using a rolled-up tea towel, gently press down on the roti and move it around the pan. This ensures even cooking and helps to puff up the roti. A fully puffed roti is known as a 'perfect roti'.

Step 12: Release Steam and Finish Cooking

Once puffed, flip the roti again. Gently press down on it with the tea towel to release the steam, being careful not to press too hard as the steam can burn. The roti is done when both sides have evenly placed brown spots and no raw dough is visible.

Step 13: Alternative Cooking Method (Direct Flame)

Alternatively, after flipping the roti for the first time on the pan, remove the pan from the stove. Place a wire stand over the burner and use metal tongs to place the roti directly over the flame. Move it around to ensure all sides are cooked and it puffs up. Flip and repeat for the other side until done.

Step 14: Butter and Serve

Lift your cooked roti and place it on a tea towel in a basket to absorb any moisture. You can lightly butter the tops of the rotis to keep them soft and give them a buttery flavor. Serve immediately with any meat or vegetable dish, such as dal tadka.

Step 15: Storage Instructions

To keep rotis soft for up to a day, store them in an airtight container or a zip-lock bag.

• You can knead the dough by hand if you don't have a stand mixer.

• Let the dough rest for at least 15 minutes before rolling to achieve softer rotis.

• To prevent the dough from sticking, sprinkle all-purpose flour on your rolling surface and rolling pin as needed.

• Be careful when pressing on a puffed roti, as the hot steam can cause burns.

• Wipe off any excess flour from the pan between cooking each roti to prevent burning.

• Lightly butter the cooked rotis to keep them soft and add a buttery flavor.

• Store cooked rotis in an airtight container or a zip-lock bag for up to a day to maintain softness.

• Cook roti directly on the flame using a wire stand and tongs for a more traditional puffed result.