Roti
Updated Nov. 13, 2023
- Total Time
- 30 minutes, plus resting
- Rating
- Comments
- Read comments
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Ingredients
- 2cups/240 grams atta (Indian whole-wheat flour), plus more for dusting (see Tip)
- 2teaspoons neutral oil, such as grapeseed or canola
- ½teaspoon kosher salt
- Ghee (optional)
Nutritional analysis per serving (12 servings)
77 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 3 grams protein; 49 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, mix the flour, oil and salt with ¾ cup lukewarm water. Knead directly in the bowl until smooth, about 5 minutes. If the dough starts to feel dry, add more water as needed, ½ tablespoon at a time. Divide the dough into 12 even balls, placing each ball back in the bowl. Cover the bowl loosely with plastic wrap. Let rest in a warm place for at least 30 minutes or up to 1 hour. The dough should be soft and spongy.
- Step 2
Lightly dust your work surface with flour and pat a ball into a thick disk. Use a rolling pin to evenly roll it into a thin, 5-inch-wide disk, flipping and flouring as needed.
- Step 3
Heat a large cast-iron skillet over medium-high. Put the disk in the hot pan. When bubbles start to form and the roti starts to turn white, about 30 seconds, flip it over to cook the other side. It should be puffy in places and freckled brown. If you want to fully puff the roti, use tongs to gently place it directly on a low gas flame for about 2 to 3 seconds, then quickly remove it. Use the back of a spoon to lightly coat one side of the roti with ghee, if you like, or leave plain, then tuck into a clean dishcloth to keep warm. Repeat with the remaining dough.
- Atta, a finely ground whole-wheat flour you can easily find at any Indian grocery store, produces a smoother, softer and more fully flavored roti than American whole-wheat flour, which is more coarsely ground.
Private Notes
Comments
Recipe does not mention that the roti is supposed to balloon when cooked.There is a trick to it. Naomi Duguid has some good tips for it. She says not to flip the roti whe rolling it.Roll it from the center out. Limit the rolling to one side. Heat the roti on the rolled side for 15 seconds, then flip it and fry the unrolled side until bubbles begin to form in a about a minute. The flip it again and push lightly on it until it ballons. Force the bubble to widen.
These were so fun to make with the kids and absolutely addictive. Next time we will make a double batch. Couldn’t find the special Indian flour so used half all-purpose, half whole wheat.
I laugh when I read notes that say things like “you can easily find at any Indian grocery store,” as is they are prevalent as Stop & Shop. I don’t even have an Indian restaurant within two hours of me. A lot of ingredients are hard to find outside of cities.
1. Roti “atta” can be ordered on Amazon. The brand I use is called “Golden temple” it’s made in Canada but is very close to the original. 2. I don’t add oil or salt to the dough as it’s best to keep it neutral ( and reduce salt in our diet) so it’s highlights the flavors of the dish you eat it with. 3. The roti should be flipped sooner to avoid burning, and if done within 30-60 seconds, it typically will fluff up completely, the 2 sides separating. Flip once and when both sides have cooked on the griddle you can either puff it on the griddle by using a kitchen towel to push down gently on the bubbles or then roast it on the open flame as shown in the video. 4. Rolling it in one direction helps but it’s hard to do without practice.
The rotis in this picture look awful. They're not supposed to have holes burned in them. They're supposed to puff fully which cannot happen if there are holes. The first side should be partly cooked, the second side fully cooked (not burned) and the the roti should be flipped onto a gas flame until fully puffed.
I have been making roti for almost 40 years. This method in this video is wrong. You can see holes burned in the roti when it is flipped. It will never puff. And you don't need to add oil to the dough. The first side is lightly cooked to leave enough water in the dough for it to puff. AFTER flipping, wait for some bubbles, then flip the roti directly onto the flame. You should see medium brown spots on the top side and the roti should puff fully. Stack in a cloth napkin, rub lightly with ghee.
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