How to Make Roti at Home

About Roti:

Roti is a round flatbread native to the Indian subcontinent, which is made from whole wheat flour known as gehu ka atta, water, and salt, that is combined into a soft and pliable dough.  Roti is consumed in many countries worldwide.   Roti is an everyday Indian flatbread.  Roti is traditionally cooked on a tawa.  In India, roti used to serve with dal, sukhi sabji, or any kind of gravy-based curry.  This is a very simple and easy to make beginner recipe.

Ingredients:

• 2 cups of atta known as whole wheat flour.
• Salt to taste (optional).
• 1 teaspoon cooking oil (optional).
• Water as required to knead a soft dough.

Note:  You may increase or decrease the quantity of ingredients depending on for how many people you are making for.

Kneading the Dough:

1.  Take a mixing bowl and add the whole wheat flour.
2.  Then, add salt to taste and 1 teaspoon oil and mix well.
3.  Then, slowly start adding water and mix with your hand, do not add all the water at once, add the water little by little and form the what four into a non-sticky dough.
4.  Then, knead the dough for 5-7 minutes or until its soft and pliable.
5.  Then, cover the dough and keep aside for 10-15 minutes.

Rolling of Roti:

1.  After 15 minutes, knead the dough once again for 3-4 minutes and then make small to medium sizes balls out of it.
2.  Then, take a rolling board and pin to roll the roti.
3.  Then, take a small ball sized dough and rotate between your palms.
4.  Then, slightly flat the ball sized dough and dust with some wheat flour.
5.  Then, roll this ball uniformly until its thin and round in shape like a disk.  If needed you can dust some more wheat flour while rolling.

Cooking Roti:

1.  Then, take a tawa and heat on a medium heat.
2.  When tawa is hot, dust out all the excess wheat flour from the roti and transfer the roti very gently to the tawa.
3.  Then, cook the roti on a medium to high flame for 15-20 seconds or until you see some bubbles appear on the roti.
4.  Then, turn over the roti and cook on the other side for 30-seconds or until you see some brown spots.
5.  Then, remove the roti from the tawa using a tong and place it directly on flame with the first side, which was little less cooked.
6.  When roti puffs up, then with help of a tong flip to other side and cook the other side as well, do not burn, just cook until see some brown spots.
7.  Repeat the same thing with remaining dough.
8.  Now your rotis are ready to serve, if you want you can apply some ghee on top and serve with any kind of dry or gravy-based curry of your choice.