Roti Making – Indian Flatbread

Step 1: Prepare the Dough

In a large bowl, combine 2 cups of wheat flour and 1 tablespoon of oil. Gradually add 1 cup of water, mixing with your hands to form a dough. Continue kneading, adding an additional 2 tablespoons of water as needed, until the dough is soft but pliable, not too soft or too hard. The dough should not be sticky.

Step 2: Smooth the Dough

If the dough is sticky, apply a little oil to your hands and knead the dough until it becomes smooth and easy to handle, no longer sticking to your hands or the bowl.

Step 3: Rest the Dough

Cover the dough with a clean cloth and let it rest for about 10 minutes. Alternatively, you can proceed to roll immediately if time is short.

Step 4: Portion and Flatten Dough Balls

Pinch off a lemon-sized portion of the dough and roll it into a smooth ball. Flatten the ball slightly with your palm.

Step 5: Dust with Flour

Lightly coat the flattened dough ball with dry flour (wheat, rice, or all-purpose flour) to prevent sticking during rolling.

Step 6: Roll the Roti

Place the floured dough ball on a rolling board. Using a rolling pin, roll it out into a thin, circular shape. It doesn't have to be perfectly round; practice will improve your technique. Dust with more flour if it starts sticking, but try to use as little flour as possible.

Step 7: Heat the Pan

Place a flat pan (tava) on a metal rack over your cooktop. If using a gas stove, you can place the pan directly on the burner. Heat the pan until it is slightly hot.

Step 8: Cook the Roti on the Pan

Carefully place the rolled roti onto the slightly hot pan. Cook on medium heat. When the color of the roti changes slightly and you see a few bubbles forming on the surface (after about 30-60 seconds), flip it to the other side. Cook until you see a few brown spots on the second side.

Step 9: Puff the Roti

Once brown spots appear on the second side, increase the heat to high. Transfer the roti from the pan directly onto the metal rack over the burner (or directly over the gas flame if using a gas stove). The roti should puff up. It's okay if not all rotis puff perfectly.

Step 10: Apply Ghee and Stack

Place the cooked roti on a paper towel in a basket or container. Apply a small amount of ghee (clarified butter) to one side of the roti. Place another freshly cooked roti on top and gently rub them together to spread the ghee evenly. Continue this process, stacking the rotis on top of each other to keep them soft and moist.

Step 11: Store and Serve

Once all rotis are cooked, store them in an airtight container to maintain their softness. Serve warm with sabji, curries, or any of your favorite vegetables.

• Adjust water quantity as needed to achieve a soft but pliable dough.

• Use minimal dry flour while rolling to prevent the roti from becoming tough.

• Stack cooked rotis on top of each other in an airtight container to keep them soft and prevent drying.

• Mix other healthy flours like oat or quinoa with wheat flour for added nutrition.

• Rotis can be made without oil if desired.