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.
- 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:
- Take a mixing bowl and add the whole wheat flour.
- Then, add salt to taste and 1 teaspoon oil and mix well.
- 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.
- Then, knead the dough for 5-7 minutes or until its soft and pliable.
- Then, cover the dough and keep aside for 10-15 minutes.
Rolling of Roti:
- After 15 minutes, knead the dough once again for 3-4 minutes and then make small to medium sizes balls out of it.
- Then, take a rolling board and pin to roll the roti.
- Then, take a small ball sized dough and rotate between your palms.
- Then, slightly flat the ball sized dough and dust with some wheat flour.
- 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.
- Then, take a tawa and heat on a medium heat.
- When tawa is hot, dust out all the excess wheat flour from the roti and transfer the roti very gently to the tawa.
- Then, cook the roti on a medium to high flame for 15-20 seconds or until you see some bubbles appear on the roti.
- Then, turn over the roti and cook on the other side for 30-seconds or until you see some brown spots.
- 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.
- 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.
- Repeat the same thing with remaining dough.
- 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.