Quick & Easy Roti

Step 1: Gather Ingredients

Gather all necessary ingredients: 2 cups of sifted plain flour (or all-purpose flour), 1 cup of hot water, 2.5 teaspoons of oil, 0.5 teaspoon of salt, some ghee or oil for brushing, and extra flour for dusting.

Step 2: Measure Flour Accurately

To ensure accurate measurement, take a heaped cup of flour, then use a flat object (like a knife) to lightly push it down and scrape off the excess flour. This method ensures you get precisely one cup of flour.

Step 3: Combine Dry Ingredients and Oil

In a large mixing bowl, add the measured flour, salt, and approximately 2 teaspoons of oil. Mix these ingredients quickly until they are well combined.

Step 4: Form the Dough

Gradually add the hot water to the flour mixture. Use a spoon to mix the ingredients until the dough begins to come together in a shaggy mass.

Step 5: Knead the Dough

Switch to using your hands to knead the dough. Bring the flour from the edges of the bowl towards the center and push it down with your knuckles. Continue kneading until the dough becomes smooth and uniform.

Step 6: Oil and Rest the Dough

Rub the remaining oil (approximately 0.5 teaspoon) all over the surface of the kneaded dough. Cover the bowl with a clean tea towel and let the dough rest for 10 minutes.

Step 7: Second Kneading

After the 10-minute resting period, knead the dough again for a few minutes until it is even smoother and more pliable.

Step 8: Prepare Rolling Surface

Place a tea towel or a microfiber cloth under your rolling board (or directly on a clean countertop) to prevent it from sliding around while you roll the rotis.

Step 9: Shape Dough into a Log

Place the rested dough on the rolling board and roll it into an elongated log shape.

Step 10: Divide the Dough

Divide the dough log into 8 or 9 equal-sized pieces. These will be your individual roti portions.

Step 11: Form Dough Balls

Take one piece of the divided dough, flatten it slightly, then bring the edges towards the top and pinch them together to seal. Push it down, roll it into a smooth ball between your palms, and then flatten it slightly into a disc shape.

Step 12: Dust Dough Balls

Lightly coat the flattened dough ball with dry flour on both sides. Place it in a dish. Repeat this process for all the remaining dough pieces.

Step 13: Cover Dough Balls

Once all dough pieces are formed and dusted, cover the dish with a tea towel and set it aside while you prepare to cook.

Step 14: Preheat Griddle

Place a griddle or a non-stick fry pan on your stovetop and preheat it over medium heat.

Step 15: Prepare Serving Plate

Line a serving plate with a clean tea towel, and then place a paper towel on top of the tea towel. This setup will help keep the cooked rotis warm and soft.

Step 16: Roll Out Roti

Take one of the dusted dough balls, place it on your rolling board, and sprinkle a little more dry flour on both sides. Flatten it gently with your palm, then use a rolling pin to roll it into a thin, round circle. Don't worry if the shape isn't perfectly round; it will still taste delicious.

Step 17: Cook First Side

Carefully place one rolled roti onto the preheated griddle. Cook it until small bubbles start to appear on the top surface, which usually takes about 20-30 seconds.

Step 18: Flip and Cook Second Side

Using a spatula, flip the roti over to the other side. Cook for approximately 20 seconds until you see light golden-brown spots forming on the surface.

Step 19: Puff the Roti

Flip the roti over once more. Take a soft tea towel and gently press it lightly on the top surface of the roti. This action will help the roti to puff up, indicating it's cooking through evenly.

Step 20: Cook Until Golden

Flip the roti again and cook for another 10 seconds, or until both sides are nicely golden brown with darker spots.

Step 21: Remove and Oil

Once cooked, remove the roti from the griddle and place it on the prepared serving plate. Immediately apply some ghee or oil to both sides of the hot roti using a pastry brush.

Step 22: Repeat Process

Continue the process of rolling, cooking, and oiling with the remaining dough pieces until all rotis are made.

Step 23: Serve and Store

Your quick and easy rotis are now ready to be served warm or cold with any of your favorite curries. Leftover rotis can be stored in a sealed container for up to 3 days to maintain freshness.

• To get a perfect measurement every time, take a heaped cup of flour, then use something flat (like a knife) to lightly push it down and scrape off the excess flour.

• Leftover rotis can be kept in a sealed container for up to 3 days.

• Place a tea towel or microfiber cloth under your rolling board to stop it from moving while rolling the dough.