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Roti, a traditional Indian flatbread, is a staple food that has been enjoyed for centuries in various parts of the world. Made from simple ingredients like wheat flour, water, and sometimes oil or ghee, roti offers a versatile and wholesome option for a quick meal. Whether you are a novice in the kitchen or an experienced cook, learning how to make roti can be a rewarding and satisfying experience. In this guide, we will take you through the step-by-step process of making soft, flavorful rotis that can be savored with dal, curries, or even used as a wrap for delicious fillings. So, gather your ingredients and let’s embark on a culinary journey to master the art of making roti!
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Roti is an Indian round, flat, unleavened bread. Most Indian restaurants serve naan (a thin, leavened bread made with yeast and white flour, baked in a tandoor [1] X Research Source ), but roti is usually served. made from white flour and baked on a flat pan. [2] X Source of Research This is a fresh bread that is eaten daily with curries, chutneys and other Indian dishes. In fact, roti is often used as a tool for scooping food. This bread is delicious, pairs well with many dishes and is extremely easy to make that you can make at home. The recipe in this article makes about 20-30 roti.
- 3 cups chapatti flour (aka durum atta flour) or 1.5 cups whole wheat flour + 1.5 cups all-purpose flour
- ½-1 teaspoon salt (optional)
- 1 tablespoon ghee (liquid buffalo milk butter) or oil
- 1-1.5 cups of warm water
Steps
Prepare dough for roti
- atta/chapatti flour is a finely milled whole wheat flour. [3] X Research Source Since ancient times, people still use this powder to make roti.
- If you can’t find chapatti flour or don’t have it at home, you can substitute it with whole wheat flour. However, this flour is relatively heavy, so you can combine half whole wheat flour and half all-purpose flour to create a dough with a texture similar to chapatti.
- You can also use all-purpose flour in this recipe if only that type of flour is available. If you choose this powder, you need to use less water. Pay attention to the consistency and texture of the dough while mixing; You will understand better in the next steps.
- Besides, if you only use all-purpose flour, the roti won’t be as chewy and tasteless as the traditional roti.
- Ghee is a type of butter that has been refined by heating over low heat until the water evaporates and the curd turns brown. Ghee has a nutty taste and a caramel-like color. In addition, ghee has a very high evaporation temperature (about 195°C) and is suitable for frying. You can buy ghee at Indian food and specialty stores or make your own ghee at home. [4] X Research Sources
- Make sure your hands are clean if you choose to mix the dough by hand. If using a whisk, choose low speed and if using a food processor, blend a few times until the dough is lumpy.
- However, you should not add water too quickly because the dough will be very sticky and you will not be able to thin the dough.
- If you’re using a whisk or food processor, you’ll have to stop a few times to scrape the batter off the side of the bowl before continuing to mix/grin.
- The dough after mixing will be soft and slightly sticky, but you can still easily remove it from your hands. If the dough sticks to your hand, it is too wet and you should add more flour.
- The time that you need to knead the dough is very flexible and depends on the kneading force or the capacity of the machine. You need to create a flexible dough, smooth enough to roll.
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- Letting the dough rest will make the roti softer. Gluten formed during kneading will stabilize and air bubbles will also escape. [5] X Research Sources
Processing roti
- You can test the temperature of the pan by placing a pinch or two of flour on the surface of the pan. When the dough turns brown, the surface of the pan is hot enough.
- Most roti recipes recommend heating the pan while rolling the dough. If you’re new to roti making, rolling the dough out will take a long time and cause the pan to overheat or start to smoke. Therefore, you can wait to heat the pan after rolling the dough.
- Move the rolling pin continuously to make the dough round. Think of a watch while rolling the dough: rolling from 6 o’clock to 12 o’clock, then from 7 o’clock to 1 o’clock.
- Remember to turn the dough over often so that the bottom surface does not stick to the rolling surface and don’t forget to sprinkle some flour on both the dough and the flat surface while rolling.
- Try to make the dough about 15-20cm in diameter but be careful not to roll the dough too thin. If the dough is too thin, there will be small holes on the surface or the dough will be very sticky.
- Don’t be afraid to rotate the roti so it doesn’t stick or burn somewhere. You can also flip the cake over to continue baking for a browner surface.
- Depending on how hot the pan is, the time between flips will vary. Pay attention to the browning of the cake instead of the baking time.
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This article has been viewed 11,005 times.
Roti is an Indian round, flat, unleavened bread. Most Indian restaurants serve naan (a thin, leavened bread made with yeast and white flour, baked in a tandoor [1] X Research Source ), but roti is usually served. made from white flour and baked on a flat pan. [2] X Source of Research This is a fresh bread that is eaten daily with curries, chutneys and other Indian dishes. In fact, roti is often used as a tool for scooping food. This bread is delicious, pairs well with many dishes and is extremely easy to make that you can make at home. The recipe in this article makes about 20-30 roti.
In conclusion, making roti is a fairly simple process that requires a few basic ingredients and some practice. By following the step-by-step instructions provided, anyone can successfully master the art of making delicious and fluffy roti. From kneading the dough to applying the right amount of heat and flipping the roti at the right time, each step is crucial in ensuring the desired end result. Additionally, using the right tools, such as a tawa or a non-stick pan, can greatly aid in making the roti process easier. With time and practice, one can develop their own style and techniques to create perfectly cooked roti every time. So, why not embark on this culinary journey and impress your family and friends with your homemade roti?
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