Super Soft Handmade Roti – Indian Flatbread

Step 1: Boil Water

Start by turning on your kettle to boil water for the dough.

Step 2: Add Flour to Bowl

In a bowl, add 2 cups of flour.

Step 3: Add Soft Butter

Add 20 grams (or 2 tablespoons) of soft butter to the flour.

Step 4: Add Canola Oil

Pour in 2 tablespoons of canola oil into the mixture.

Step 5: Season with Salt

Season the mixture with 1 teaspoon of salt.

Step 6: Add Hot Water

Once the kettle has boiled, let the water cool for a couple of minutes. Then, add 250 ml (1 cup) of hot (but not boiling) water to the mixture.

Step 7: Combine Ingredients

Quickly combine the ingredients together using a fork until a rough dough forms. This helps avoid burning your hands as the dough is still hot.

Step 8: Knead the Dough

Remove the dough from the bowl and knead it on a clean surface for a couple of minutes until it becomes super soft, smooth, and has a pillowy-like texture, indicating all ingredients are well combined.

Step 9: Check Dough Consistency

Gently press your finger into the dough to check its consistency and ensure it's well mixed and pliable.

Step 10: Divide the Dough

Using a dough scraper, divide the dough into roughly 6 to 8 equal pieces.

Step 11: Roll into Balls

Roll each divided piece of dough into a smooth ball and set them aside.

Step 12: Heat the Pan

Place a pan on a medium-high heat to warm up while you prepare the rotis.

Step 13: Dust Rolling Surface

Lightly dust your rolling surface with a small amount of flour to prevent sticking.

Step 14: Press Dough Ball

Take one dough ball and press it out with the palm of your hand to form a small disc.

Step 15: Dust and Roll Dough

Lightly dust the top of the dough disc with flour, then begin to roll it out with a rolling pin.

Step 16: Flip and Continue Rolling

Once the dough forms an oval shape, flip it over, give it a quarter turn, and continue rolling.

Step 17: Roll Until Thin

Repeat the rolling and flipping process until the dough is approximately 2 millimeters thick and can be handled without tearing.

Step 18: Cook Roti - First Side

Carefully transfer the freshly rolled roti to the hot pan, ensuring it lies flat without overlapping.

Step 19: Cook Until Bubbles Form

Cook the roti until small pockets of steam (bubbles) begin to form on the surface, giving it an airy texture.

Step 20: Flip Roti

Once a few bubbles emerge on the first side, flip the roti over to cook the other side.

Step 21: Brush with Melted Butter

Brush the cooked side of the roti with melted butter.

Step 22: Flip Again

Wait for the roti to develop more air bubbles on the second side, then flip it over again.

Step 23: Cook Until Toasted

Continue cooking until both sides of the roti have developed a few toasted brown spots.

Step 24: Remove and Keep Warm

Remove the cooked roti from the pan and place it on a plate lined with a clean tea towel to keep it warm.

Step 25: Repeat for Remaining Dough

Repeat the rolling and cooking process for all the remaining dough balls until all rotis are made.

• Use a fork to combine ingredients initially to avoid burning hands with hot water.

• Knead the dough until it's super soft and has a pillowy texture.

• Dust the rolling surface and dough lightly with flour to prevent sticking.

• Ensure the roti lies flat in the pan without overlapping for even cooking.

• Make smaller pieces of dough to yield more rotis.

• Adjust the amount of butter for brushing based on preference.