Begin a culinary journey to savor the essence of Indian cuisine with our delightful roti recipe. Roti, a staple flatbread, is the heart and soul of countless meals across the Indian subcontinent. Its simple yet versatile nature makes it the perfect accompaniment to curries, vegetables, and a myriad of delectable dishes. Join us as we uncover the art of creating this soft, unleavened bread, where the fusion of flour, water, and a touch of love yields a warm, wholesome delight. Whether you’re a seasoned chef or a novice in the kitchen, our step-by-step guide will help you master the technique of crafting the perfect roti, transporting your taste buds to the enchanting world of Indian flavors, one bite at a time.
Easy and soft roti recipe
Roti is a type of unleavened flatbread that is a staple in many South Asian countries, including India, Pakistan, Bangladesh, and Nepal. It is a simple and essential part of the daily diet in these regions. Roti is typically made from whole wheat flour, water, and a pinch of salt. The dough is rolled into thin rounds and cooked on a griddle or flat pan until it puffs up and develops a golden-brown color. Roti is a versatile accompaniment to various dishes, such as curries, vegetables, lentils, or meat, and it serves as a utensil in traditional eating, used to scoop up food and soak up sauces. It is valued for its simplicity, soft texture, and ability to complement a wide range of flavors in South Asian cuisine.
Ingredients
- 2 cups whole wheat flour (also known as atta)
- 1/2 to 3/4 cup warm water (adjust as needed)
- 1/2 teaspoon salt (optional)
- 1 tablespoon vegetable oil or ghee (clarified butter), for brushing (optional)
Instructions
- In a mixing bowl, combine the whole wheat flour and salt (if using). You can sift the flour for a smoother dough.
- Gradually add warm water to the flour while kneading it. Start with 1/2 cup of water and add more if needed. The goal is to create a soft, smooth, and elastic dough.
- Knead the dough for about 5-7 minutes until it becomes soft and pliable. You can add a little more water or flour if the consistency is off.
- Divide the dough into equal-sized portions, typically around 8-10 portions, and roll each one into a smooth ball.
- Heat a griddle or a flat pan over medium-high heat.
- While the griddle is heating, take one dough ball and roll it out on a lightly floured surface into a thin circle, about 6-8 inches in diameter. Aim for an even thickness.
- Carefully transfer the rolled-out dough onto the hot griddle or pan.
- Cook for about 30 seconds to 1 minute until you see bubbles forming on the surface.
- Flip the roti with a spatula and cook the other side for another 30 seconds to 1 minute until it puffs up and gets some golden-brown spots.
- Remove the roti from the griddle and, if desired, brush it with a little vegetable oil or ghee for added flavor and softness.
- Repeat the process with the remaining dough balls.
- Serve your freshly made roti warm with your favorite curries, vegetables, or other dishes.Roti is best enjoyed fresh and warm.
Video
Notes
When making roti, ensure that the dough is neither too dry nor too sticky. Achieving the right consistency of the dough is key to making soft and pliable roti. You may need to adjust the amount of water or flour during the kneading process to achieve the desired texture. The dough should be soft, smooth, and elastic but not so sticky that it sticks to your hands or the rolling pin. It's a good practice to start with a smaller amount of water and add more as needed while kneading to avoid ending up with overly wet dough.
Nutrition
Serving: 50g
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