Homemade Roti
Ingredients
- 300 gWheat flour (sifted)
- 180 mlMineral water (lukewarm)
- 1 pinchGray sea salt
- 20 gghee (melted)
- 200 gAtta Flour (sifted)
Method
A flexible flatbread that puffs up like a balloon during cooking. The crust features characteristic brown spots while the center remains soft and steaming.
- 1
Pour the wheat flour, atta flour, and grey sea salt into a mixing bowl. Create a well in the center.
- 2
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
Cover with a damp cloth. Let it rest so the gluten relaxes, which will make rolling easier.
- 4
Divide into golf-ball-sized balls. Roll out on a floured surface to obtain very thin and even discs.
- 5
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
Remove from heat and immediately brush with melted ghee to maintain softness.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Wrap in a clean cloth then in aluminum foil. Keeps for 2 days at room temperature.
