Roti Making – Indian Style

Step 1: Introduction to Roti Making

The presenter welcomes viewers and introduces the video on making basic rotis.

Step 2: Prepare the Dough

In a large bowl, add 2 cups of wheat flour (chapati atta). Add 1 tablespoon of oil (optional). Gradually add 1 cup and 2 tablespoons of water, starting with half the amount. Begin kneading the dough by hand. Add more water as needed, aiming for a soft but pliable consistency that is not too sticky or too hard. If the dough is sticky, add a little oil to your hands and continue kneading until it becomes smooth and does not stick. Cover the dough and let it stand for about 10 minutes, or you can start rolling immediately.

Step 3: Portion and Dust the Dough

After 10 minutes, pinch off a lemon-sized or slightly smaller portion of the dough. Flatten the dough ball slightly. Dust the dough ball with dry flour (wheat, rice, or all-purpose flour can be used) to prevent sticking.

Step 4: Roll the Roti

Place the dusted dough ball on a rolling board. Using a rolling pin, start rolling the dough into a thin, round shape. It takes practice to achieve a perfect circle. Dust with a little more dry flour if the dough starts sticking to the board or rolling pin, but try to use as little flour as possible. Continue rolling until the roti is thin and evenly shaped.

Step 5: Bake the Roti on Tawa

Place a rack on a ceramic cooktop (or directly on a gas stove flame if available). Heat a flat pan (tawa) with a handle on top of the rack over medium heat until it is slightly hot. Carefully place the rolled roti onto the hot pan. Let it bake until the color changes slightly and you see a few bubbles forming on the surface (approximately 30-45 seconds). Using tongs, carefully flip the roti to the other side. Let it bake until you see a few brown specks on the flipped side (approximately 30-45 seconds).

Step 6: Puff the Roti

Increase the heat to high. Carefully transfer the partially baked roti from the pan directly onto the rack (or directly over the gas flame if using a gas stove). The roti will puff up within a few seconds. If it doesn't puff completely, that's okay.

Step 7: Apply Ghee and Stack

Place a paper towel in a basket or a container with holes. Once baked, transfer the roti onto the paper towel. Take one hot roti and apply a small amount of ghee (clarified butter) on one side. Place another hot roti on top of the ghee-applied side and gently rub them together to spread the ghee evenly between the two rotis. Continue stacking the rotis on top of each other, applying ghee between each pair, to keep them soft and prevent them from drying out.

Step 8: Store and Serve

Once all rotis are baked, store them in an airtight, insulated container to keep them warm and soft. Serve the rotis warm with sabji, curries, or any of your favorite vegetables. They can also be rolled with fillings for lunchboxes.

• Dough shouldn't be too soft or too hard, aim for pliable.

• Use a little oil on hands to smooth sticky dough.

• It takes practice to roll perfectly round rotis.

• Use minimal dry flour while rolling to prevent stickiness.

• Rotis bake fast, be careful.

• Use tongs to flip rotis if you are a beginner.

• Set heat to medium for baking on pan, then high for puffing on rack.

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

• Can use different flours like oat or quinoa, or mix them with wheat flour for added nutrition.

• Can be served with sabji, curries, or vegetables.

• Can be made into rolls for lunchboxes.