How to Make Roti

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.

Table of Contents

Ingredient

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

Prepare dough for roti

Choose flour. The traditional roti recipe calls for chapati flour (sometimes spelled “chapatti”), or durum wheat atta. Some recipes include “atta flour” in the ingredients, which also means chapatti flour (actually, the words “roti” and “chapatti” are often used interchangeably – both are breads. round, flat, unleavened noodles).

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.

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Choose cooking oil. You will need to have some oil ready to spread on the finished roti and maybe add some to the dough. Any type of cooking oil will work like olive oil, vegetable oil, melted butter or ghee (liquid buffalo milk) but ghee is best.

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}

Sift flour and salt. Put the flour in a large mixing bowl, stand mixer or multi-cooker bowl (mixer head is available). Then add salt and mix well.

Add ghee (or oil) to the flour. Not every recipe calls for adding oil to the dough, but this will add flavor to the cake and make it soft. Add ghee to taste, usually about 1 teaspoon. Slowly mix the flour until the dough is lumpy.

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.

Add water to the flour. Slowly add warm water to the dough. The dough will look like sand at first, but when more water is added, the dough will form into a ball.

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.

Dough. Once you have kneaded the dough, continue to run the whisk or food processor for a few more minutes and/or knead by hand for another 5 minutes. This will cause gluten protein to form.

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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Let the dough rest. Once you’re done kneading the dough, spread some oil or ghee over the dough and wrap it around the dough with a damp paper towel or cloth. Let the dough rest for about 30 minutes (longer is fine).

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

Heat the workpiece surface. To make roti, you need a flat iron or cast iron skillet with a diameter of at least 20-24cm or an iron tawa (a food processor in South Asia, West Asia and Central Asia). Place the skillet over medium-high heat.

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.

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Prepare the rolling surface. You will need a wide flat surface to roll out the dough. A marble surface or a chapatti rolling pin is best, but a large wooden cutting board or counter is also effective. Sprinkle some flour on the rolling surface and prepare some extra (about ¼ cup) of flour to rub into your hands while handling the dough. In addition, you also need to sprinkle flour on the rolling tool.

Knead and divide the dough. Take the dough ball you kneaded earlier and knead for another 1 or 2 minutes until the dough is even. Divide the dough into small balls of the same size (about 5 cm in diameter).

Roll dough. Take a ball of dough and flatten it with your palms. Sprinkle a little flour on both sides of the dough and roll the dough out on a flat surface with a rolling pin that already has the flour in it.

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.

Processing roti. Place the rolled dough on the hot pan or tawa for about 15 to 30 seconds. You will flip the bottom of the roti up when you see bubbles appear on the top. Observe the texture of the top: this will dry out when the underside is ripe. You can use tongs or a grit to lift the dough to check the underside and flip the dough when you see brown spots on the surface.

Complete the process of making roti. Bake the other side of the roti for about 30 seconds. The roti will puff up (a good sign!) but you’ll need to take a clean dry towel to gently press down on the cake, focusing on the puffiness (this helps air out, allowing for a more even puff). ) and places that do not touch the surface of the pan.

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.

Ingredient

Steps

Prepare dough for roti

Processing roti

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