Roti – Indian Flatbread

Step 1: Introduce Roti Making Philosophy

The video begins with an introduction to making roti, emphasizing that the focus should be on making soft, fluffy rotis rather than perfectly round ones. The speaker shares her journey of simplifying bread making.

Step 2: Prepare Dough Ingredients

Add wholemeal atta (flour) to a mixing bowl. The speaker advises against using 50-50 flour mixes for authentic roti. Gradually add water, little by little, mixing with your hands to bring the dough together.

Step 3: Initial Dough Hydration and Rest

Once the dough has roughly come together, add a little water to the bottom of the bowl. Pinch holes in the dough to allow the water to seep through, then roll the dough around in the water. Cover the dough with a clean cloth and let it rest for 15-20 minutes to activate the gluten.

Step 4: Knead the Dough

After resting, uncover the dough and knead it for a couple of minutes until it is soft and no longer sticky. The dough should be soft, not too wet or dry.

Step 5: Second Dough Rest and Tool Preparation

Cover the kneaded dough again and let it rest for another 5-10 minutes. While the dough rests, heat a heavy-bottomed skillet (tawa) over medium heat. Gather your tools: a round wooden board (chakla), a rolling pin (belan), tongs, a grill for puffing, and a roti dabba (box) lined with a linen cloth to keep the rotis warm.

Step 6: Portion and Shape Dough Balls

Roll the dough into a log shape and cut it into small, roughly equal portions. Shape each portion into a smooth, round ball (pera) using your hands. Small rotis are preferred.

Step 7: Dust and Roll Roti

Dust a dough ball with flour, ensuring it's evenly coated. Place it on the chakla and roll it out into a thin, round roti using the rolling pin. Apply gentle, even pressure, focusing on rolling towards the edges to achieve a round shape.

Step 8: Cook Roti on Skillet

Place the rolled-out roti onto the hot skillet. Cook one side very lightly until small bubbles appear and it starts to brown slightly (about 30 seconds). Flip the roti and cook the second side almost completely, until it has more brown spots (about 1-2 minutes).

Step 9: Puff Roti Over Flame

Transfer the roti from the skillet to a grill placed directly over an open flame, with the less-cooked side facing down. Gently press the edges of the roti with tongs to help it puff up. Rotate the roti to ensure even cooking and puffing.

Step 10: Serve and Enjoy

Once the roti is puffed and cooked, transfer it to the roti dabba, wrapping it in the linen cloth to keep it soft and warm. Spread a little butter or ghee on the freshly made roti before serving. Repeat the process for the remaining dough balls.

• Don't overcomplicate bread making; sometimes simplifying things leads to better results.

• Use wholemeal atta (flour) for best results, avoid 50-50 mixes.

• Add water little by little when mixing the dough to avoid making it too wet.

• Pinch holes in the dough and add a little water to the bottom of the bowl during the initial mix to help the gluten activate.

• Rest the dough for 15-20 minutes after the initial mix, then knead for a couple of minutes, and rest again for 5-10 minutes.

• When rolling out the roti, don't put too much pressure on the rolling pin.

• Focus on rolling towards the edges to achieve a round shape, but don't worry if it's not perfectly round.

• Cook one side of the roti very lightly on the skillet, and the other side almost completely before transferring to the flame.