Whole Wheat Roti

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.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 561
• Protein: 15 g
• Carbs: 103 g
• Fat: 7 g

Ingredients

• 300 g Whole durum wheat ( sifted )
• 180 ml Mineral water ( lukewarm )
• 1 pinch Gray sea salt
• 1 tbsp ghee optional ( melted for brushing )
• 300 g Atta Flour ( Finely stone-ground Indian durum wheat flour, essential for the authentic softness of roti. )

Instructions

1. Dough Preparation

   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. Kneading and Resting

   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. Shaping the Dough Balls

   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. Pan Cooking

   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. Flame Cooking

   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.

Chef's tips

• 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.

Storage

Store wrapped in a cloth inside an airtight container. Reheat for 10 seconds in a pan or microwave under a damp paper towel.