Indian roti is a soft, unleavened flatbread made from whole wheat flour, traditionally cooked on a hot griddle, then quickly over open flame until puffed and golden.
Roti
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Category
Indian Food
Cuisine
Indian
Servings
12
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
-
2 cups atta wheat flour (plus extra for rolling out roti) - 270 grams
-
Pinch of salt
-
2 tablespoons melted butter or neutral oil
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¾ cups + 1 tablespoon warm water, plus more if needed to make a smooth, soft dough (180ml)
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Ghee to brush on finished roti
Directions
Add flour, salt, melted butter in a bowl of a stand mixer. Slowly mix with dough hook to combine.
Slowly add warm water with the mixer on low and knead for 2 minutes.
Remove dough from bowl. Dough should be soft and if you press your finger in the dough it leaves an indentation.
Cover the dough with a damp cloth for 30 minutes.
After the dough has rested, knead one more time.
Divide the dough into 12 equal parts. Each piece weighing about 35 grams. Each piece should be rolled into a smooth ball and set aside, covered so the dough doesn’t dry out.
Take one ball and press it until it is flattened slightly. Dip the ball into flour and roll out, using a rolling pin and rolling board, until you have a thin circle. Approximately 5-6 inch diameter.
You will have to sprinkle with flour as you roll to keep the rolling pin from sticking to the dough. Continue to roll out the rest of the dough. You can stack them so they are ready to cook, but make sure the sides that touch have flour of the roti will stick together.
Heat a heavy bottomed skillet on medium-high heat. Make sure the pan is hot before you place the roti on the pan.
Dust excess flour off the rolled roti and place it on the hot pan.
Once you see bubbles forming on the top, about 15-30 seconds, flip the roti over and allow to cook for another 15 seconds on the other side.
Remove the roti from the pan using tongs and place the roti over an open flame and allow to puff up. The roti will puff up if rolled evenly.
Once puffed flip to the other side over the open flame. Once you see brown spots, the roti is done.
Add roti to a cover bowl and lightly coat with ghee. Serve warm.
Recipe Note
Note: Atta wheat flour is a specific type of whole wheat flour, typically stone-ground from Indian wheat varieties, which results in a fine texture and different water absorption than regular whole wheat flour.
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