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Roti

Name: Roti
Prep time: PT20 minutes
Cook time: PT20 minutes
Total time: PT40 minutes
Yield: 8
Cuisine: India
Ingredients: 300 g Whole wheat flour (atta) (Atta is finely ground whole wheat flour, essential for authentic roti.); 180 ml Lukewarm water (Adjust amount as needed; the dough should be soft and pliable.); 1/2 tsp Salt; for brushing undefined Ghee or oil (Optional, for brushing on cooked rotis.)

Chapati

Soft, unleavened whole wheat flatbread, a staple in Indian cuisine. This recipe focuses on creating perfectly cooked rotis that puff up beautifully on a griddle (tawa) or directly over a flame.

Tempo di Preparazione20 minutes

Tempo di Cottura20 minutes

Tempo Totale40 minutes

Porzioni8

DifficoltàEasy

2 modifiche· Feb 8

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🧂 Ingredienti

300 g Whole wheat flour (atta)(Atta is finely ground whole wheat flour, essential for authentic roti.)
180 ml Lukewarm water(Adjust amount as needed; the dough should be soft and pliable.)
1/2 tsp Salt
for brushing Ghee or oil(Optional, for brushing on cooked rotis.)

👨‍🍳 Istruzioni

1
In a large bowl, combine the whole wheat flour and salt. Gradually add the lukewarm water, mixing with your fingertips until a shaggy dough forms. Begin to knead the dough in the bowl for about 8-10 minutes. The dough should transform from rough and shaggy to smooth, soft, and pliable. It should feel slightly tacky but not stick excessively to your hands. Add a teaspoon of water or flour if it's too dry or sticky, respectively.
⏱️ 10 minutes
2
Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for at least 15-20 minutes. This resting period allows the gluten to relax, making the dough easier to roll and resulting in softer rotis.
⏱️ 20 minutes
3
Divide the rested dough into 8 equal portions. Roll each portion into a smooth ball. On a lightly floured surface, take one dough ball and flatten it slightly. Using a rolling pin, roll it out into a thin, even circle, approximately 6-7 inches in diameter. Aim for uniform thickness to ensure even cooking. Dust with a little flour if it starts to stick, but avoid using too much.
⏱️ 10 minutes
4
Heat a flat griddle or cast-iron skillet (tawa) over medium-high heat. Once the tawa is hot (a drop of water should sizzle and evaporate instantly), place one rolled roti onto it. Cook for about 30-60 seconds, until small bubbles start to appear on the surface and the underside has light brown spots. Flip the roti using tongs.
⏱️ 1 minute
5
Cook the second side for about 60-90 seconds, until it develops more brown spots. Now, using tongs, carefully lift the roti and place it directly over a medium flame on your gas stove (or use the broiler if you have an electric stove). The roti should puff up like a balloon within seconds. Rotate it gently to ensure even puffing. If you don't have a direct flame, you can press the edges of the roti gently with a clean cloth or spatula on the hot tawa; it should still puff up.
⏱️ 1 minute
6
Once puffed, remove the roti from the flame and place it on a plate. Brush lightly with ghee or oil, if desired. Repeat the cooking process with the remaining dough balls.
⏱️ 10 minutes

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💡 Consigli Professionali

✓The dough should be soft, smooth, and pliable, like an earlobe, but not sticky. Adjust water or flour sparingly.
✓Resting the dough is crucial for soft rotis. Don't skip this step.
✓Roll the rotis to an even thickness for consistent cooking and puffing.
✓Ensure the tawa is sufficiently hot before placing the roti. This helps it puff.
✓If cooking on a gas stove, the direct flame is the best way to achieve a full puff. If using an electric stove, gentle pressing on the tawa can still achieve puffing.

✨ Idee per Varianti

Ispirazione per la tua versione di questa ricetta

Phulka: This recipe focuses on making phulka, the puffed version of roti cooked over direct flame.
Plain Roti: If you prefer not to puff the roti over the flame, simply cook both sides on the tawa until done and slightly golden.
Masala Roti: Add finely chopped cilantro, mint, or spices like cumin powder to the dough.
Rumali Roti: Requires a very thin dough and a different cooking technique on a large, inverted kadai.