Whole Wheat Roti
Ingredients
- 300 gWhole durum wheat (sifted)
- 180 mlMineral water (lukewarm)
- 1 pinchGray sea salt
- 1 tbspghee (melted for brushing)
- 300 gAtta Flour (Finely stone-ground Indian durum wheat flour, essential for the authentic softness of roti.)
Method
An unleavened Indian flatbread, soft and light. It should puff up over the flame to create an air pocket and show characteristic brown toasted spots.
- 1
In a mixing bowl, combine the Atta flour and salt. Gradually pour in the water, mixing with your fingertips until the flour is incorporated. The dough should be moist but no longer stick to the sides of the bowl.
- 2
Knead vigorously with the palm of your hand for 5 minutes. The texture should become soft and elastic, like an earlobe. Cover with a damp cloth and let rest to relax the gluten.
- 3
Divide the dough into golf-ball-sized portions. Flatten them slightly and dust with a little flour. Roll out with a rolling pin to obtain thin, regular discs of about 15 cm (6 inches).
- 4
Heat a cast-iron skillet dry. Place the roti. When small bubbles appear on the surface, flip it. Gently press the edges with a clean cloth to encourage puffing.
- 5
Grasp the roti with tongs and pass it directly over a high gas flame for a few seconds. It should puff up instantly like a balloon. Remove once brown spots are visible.
Frequently asked questions
How do you get this dish right?
- Resting the dough is non-negotiable: it's what allows you to roll the bread very thin without it shrinking back.
- If you don't have a gas flame, let the roti puff in the pan by pressing firmly on the edges with a spatula.
- Stack cooked rotis in a clean cloth to trap steam, that's the secret to keeping them soft.
How long does this dish keep?
Store wrapped in a cloth inside an airtight container. Reheat for 10 seconds in a pan or microwave under a damp paper towel.
