Homemade Roti

A flexible flatbread that puffs up like a balloon during cooking. The crust features characteristic brown spots while the center remains soft and steaming.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 488
• Protein: 10 g
• Carbs: 95 g
• Fat: 7 g

Ingredients

• 300 g Wheat flour ( sifted )
• 180 ml Mineral water ( lukewarm )
• 1 pinch Gray sea salt
• 20 g ghee optional ( melted )
• 200 g Atta Flour ( sifted )

Instructions

1. Mixing dry ingredients

   Pour the wheat flour, atta flour, and grey sea salt into a mixing bowl. Create a well in the center.

2. Hydration and kneading

   Gradually pour in the mineral water. Work the dough until it is smooth and soft like an earlobe. It should no longer stick to the sides.

3. Resting the dough

   Cover with a damp cloth. Let it rest so the gluten relaxes, which will make rolling easier.

4. Rolling out

   Divide into golf-ball-sized balls. Roll out on a floured surface to obtain very thin and even discs.

5. High-heat cooking

   Heat a dry pan. Place the roti. When bubbles appear, flip. Lightly press the edges with a clean cloth to force the steam to puff up the bread.

6. Ghee finish

   Remove from heat and immediately brush with melted ghee to maintain softness.

Chef's tips

• The pan must be smoking hot before placing the first roti.
• The 30-minute rest is non-negotiable to prevent the dough from being springy when rolling.

Storage

Wrap in a clean cloth then in aluminum foil. Keeps for 2 days at room temperature.