Super Soft Handmade Rotis – Indian Flatbread

Step 1: Prepare Hot Water

Turn on your kettle to boil water. Once boiled, let it sit for a couple of minutes so it's hot but not boiling.

Step 2: Combine Dry Ingredients

In a bowl, add 2 cups of flour. Sifting is not required but can be done if preferred.

Step 3: Add Fats

Add 20 grams (2 tablespoons) of soft butter and 2 tablespoons of canola oil to the flour in the bowl.

Step 4: Season the Mixture

Add 1 teaspoon of salt to the flour, butter, and oil mixture.

Step 5: Add Water and Mix

Carefully add 250 milliliters (1 cup) of hot (not boiling) water to the mixture. Use a fork to quickly combine the ingredients until a rough dough forms, as the mixture is still hot.

Step 6: Knead the Dough

Once the dough comes together, remove it from the bowl and knead it for a couple of minutes on a clean surface until it becomes super soft and has an almost pillowy texture. Press the top of the dough to check its consistency.

Step 7: Divide the Dough

Divide the kneaded dough into 6 to 8 equal pieces using a dough scraper or knife.

Step 8: Form Dough Balls

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

Step 9: Preheat Pan

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

Step 10: Roll Out Rotis

Lightly dust your rolling surface with flour. Take one dough ball, press it out with the palm of your hand to form a small disk, then lightly dust the top with flour. Begin rolling it out with a rolling pin, flipping it over and giving it a quarter turn as you roll, until it is a couple of millimeters thick and forms an oval or round shape.

Step 11: Cook First Side

Carefully transfer the freshly rolled roti to the hot pan, ensuring it lies flat without overlapping. Cook until small pockets of steam and a few bubbles emerge on the surface.

Step 12: Flip and Butter

Once bubbles appear, flip the roti over using tongs. Brush the cooked side with some melted butter.

Step 13: Cook Second Side

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

Step 14: Finish Cooking

Cook until the roti has a few toasted brown spots on both sides. Remove the cooked roti from the pan and place it on a plate lined with a clean tea towel to keep it warm while you cook the remaining rotis.

• Ensure water is hot but not boiling to achieve the right dough consistency.

• Knead the dough until it is super soft and has a pillowy texture for best results.

• Keep cooked rotis warm by placing them on a plate lined with a clean tea towel.

• Make smaller dough pieces to yield 8 rotis instead of 6.

• Experiment with different oils like ghee for a richer flavor.