Roti Recipe: Roti is an essential part of the daily diet for millions of Indians, often enjoyed alongside various dishes. Its simplicity and versatility make it a staple in Indian cuisine, and it’s relatively easy to prepare using common ingredients found in Indian kitchens.
To make roti, start by combining whole wheat flour, oil, and a pinch of salt, then knead the mixture into a smooth, soft dough using water. Allow the dough to rest for 15 to 20 minutes, then divide it into eight equal portions. Roll out each portion into a thin circle and cook the roti on a non-stick griddle. Finish cooking by puffing it up over an open flame, resulting in soft and fluffy rotis.
Here are some essential tips for making perfect rotis:
- Use a stainless steel flour dough kneading plate called a parat, which prevents the flour from spreading and makes kneading easier.
- Add water gradually while kneading to avoid a sticky dough. The amount of water needed may vary depending on the flour quality.
- Ensure that the dough is soft and pliable, as stiff dough can result in hard rotis that are difficult to roll.
- Roll the roti lightly from the center in a circular motion, applying minimal pressure to achieve a round shape. Avoid using too much flour, as it can make the rotis hard.
- Cook the roti on an open flame for a short duration to avoid burning and hardness.
- Rotis are not only delicious but also nutritious, as they are made from whole wheat flour, which is beneficial for various health conditions such as diabetes, heart health, and weight loss due to its low glycemic index.
Now, let’s go through the step-by-step process of making rotis:
Prepare the Roti Recipe Dough:
- Combine whole wheat flour, oil, and salt, then knead into a smooth dough using water.
- Allow the dough to rest for 15 to 20 minutes, covered with a cloth.
Roll Out the Rotis:
- Divide the dough into eight equal portions and roll each portion into a thin circle.
Cook the Rotis:
- Cook the rolled-out roti on a non-stick griddle until small blisters appear on the surface.
- Finish cooking by puffing up the roti over an open flame.
Serve:
- Spread ghee over the cooked rotis and serve hot with your favorite accompaniments such as curries or dal.
For making the Roti Recipe dough
- To prepare the roti dough, you’ll need a stainless steel kneading plate called a “parat.” This plate helps keep the flour contained and makes kneading easier.
- Start by adding 1.5 tablespoons of oil to the parat. The oil helps bind the flour and keeps the rotis soft.
- You can optionally add a pinch of salt to enhance the flavor of the roti.
- Gradually add water, adding it little by little to avoid making the dough too sticky. The amount of water needed depends on the quality of the flour.
- Continue adding water as necessary and knead the dough until it forms a soft mass. The dough should be soft but not sticky to the touch.
- Check the dough for softness and adjust by adding more water or oil if needed. Use your knuckles to knead the dough for about 2 minutes, ensuring it becomes soft and pliable. The dough for rotis should be soft and pliable, unlike the stiffer dough used for puris.
- If the dough becomes too soft, it may become sticky and difficult to roll.
- Cover the kneaded dough with a soft cloth or bowl and let it rest for 15 to 20 minutes. This resting period allows the dough to develop a nice texture and results in softer, fluffier rotis.
- If desired, the roti dough can be refrigerated for 2-3 days. Lightly oil the dough and the storage bowl, and ensure the bowl is covered tightly to prevent the dough from drying out.
How to make the rotis
- After letting the dough rest for 20 minutes, divide it into 8 equal portions. Take one portion and roll it between your palms to form a smooth ball.
- Dust the rolling surface and the dough ball with some whole wheat flour. Then, using a rolling pin, roll out the dough into a thin circle of about 150 mm (6 inches) in diameter. Start rolling lightly from the center in a circular motion. Avoid applying too much pressure, as it can result in uneven rotis.
- Heat a non-stick tava (griddle) over high flame. Once hot, reduce the flame to low and gently place the rolled-out roti onto the tava. Cook it until small blisters appear on the surface
- To check if the tava is ready, drizzle a few drops of water onto it. If the water sizzles and evaporates, the tava is ready for cooking the rotis.
- Flip the roti and cook for a few more seconds on high flame until light brown spots appear on the surface.
- Using tongs, lift the roti off the tava and place the side that was cooked first directly on the open flame. This will cause the roti to puff up.
- Turn the roti and keep the other side on the flame for 2 seconds to allow it to puff further. Be careful not to cook it on the open flame for too long, as it can cause the rotis to burn and become hard.
- Repeat the process with the remaining dough to make more rotis.
- Once cooked, place the roti on a plate and apply ghee over it. Serve hot or wrap in a clean, soft cloth and keep them in a hot case to keep them warm. Enjoy with subzis, curries, and dal.
Tips for Roti Recipe
- To prepare the roti dough, use a stainless steel flour dough kneading plate called a parat. This helps prevent the flour from spreading and falling off, making it easier to knead the dough.
- When adding water to the dough, do so gradually to avoid making it too sticky. The amount of water needed depends on the quality of the flour.
- The dough for rotis should be soft, not stiff like for puris. If the dough is too soft, it may become sticky and difficult to roll.
- When rolling out the rotis, start rolling lightly from the center in a circular motion. Applying too much pressure can result in uneven rotis. If rolling is difficult, use a little more flour, but not too much, as it can make the rotis hard.
- Avoid cooking the rotis on an open flame for too long, as they may burn and become hard.
Conclusion:
Rotis are a staple in Indian cuisine, enjoyed with various dishes for their simplicity and versatility. By following these tips and techniques, you can make perfect rotis every time, adding a delicious and nutritious element to your meals.
FAQs about Roti Recipe:
What is the traditional way to cook rotis?
The traditional method involves cooking the rolled-out roti on a non-stick griddle until small blisters appear on the surface. Then, it’s finished by puffing it up over an open flame.
Can I refrigerate the roti dough?
Yes, you can refrigerate the roti dough for 2-3 days. Ensure it’s lightly oiled and stored in a tightly covered container to prevent drying.
How do I know if the roti dough is ready?
Press the dough with your fingertip, and it should bounce back almost immediately. If it doesn’t, it means the dough is too hard and may result in dry rotis.
What’s the purpose of oil in the roti dough?
Oil helps bind the flour and keeps the rotis soft. It also adds some flavor and richness to the dough.
How do I prevent rotis from becoming hard?
Avoid cooking them on an open flame for too long, as this can cause them to burn and become hard. Additionally, ensure the dough is soft and pliable before rolling to make softer rotis.
