Roti (Indian Flatbread) – Quick & Easy

Step 1: Combine Flour and Salt

Add 2 cups of whole wheat flour to a large mixing bowl. Optionally, mix in 1/4 teaspoon of salt.

Step 2: Mix in Water

Slowly mix about 3/4 cup of warm water with the flour using your hands. Add water a teaspoon at a time until the dough comes together.

Step 3: Knead the Dough

Knead the dough 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 dough in it, and cover with a damp cloth. Allow the dough to rest for 30 minutes.

Step 5: Prepare Dough Portions

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. Keep the unworked dough balls covered to prevent them from drying out.

Step 6: Heat the Pan

Heat a pan (non-stick or cast iron skillet) over medium to medium-high heat. The pan should be hot before adding the roti.

Step 7: Roll Out Roti

As the pan heats up, roll out your first roti on a lightly floured surface. Flatten the ball of dough and then roll it into a thin circle, roughly 6 to 7 inches in diameter. Flip the dough back and forth as needed to achieve a circular shape.

Step 8: Cook First Side

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

Step 9: Cook Second Side and Puff

Flip the roti to the second side and continue cooking for 1 to 2 minutes. The first side should have nice brown spots. If the roti isn't puffing up, press on its sides with a spatula or a cloth to encourage steam to build up. 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. Optionally, immediately spread some vegan butter over the roti. Keep your finished roti covered to prevent it from hardening while you repeat the process with the remaining dough balls.

• Salt is optional, but enhances nutty flavor and is good if eating roti plain.

• Use atta flour for softer, more lovely roti if available.

• Only add water gradually to the dough until it comes together.

• Ensure pan is hot before adding roti to cook immediately, but not so hot it burns.

• Pressing on the sides of the roti with a cloth or spatula can encourage puffing.

• Keep finished rotis covered to prevent hardening.

• Monitor pan heat: too cold makes roti stiff, too hot causes tearing.