ROTI
Roti is a basic, everyday bread, but making it takes a lot of skill. The dough is kneaded with just enough water to bring it together and keep it soft and pliable. And though it's not yeasted, a ball of well-mixed and -rested dough will be supple and almost spongy, as if it were. Cooks who are used to making roti at home can roll out thin, round disks that puff up as if by magic. But the real magic of roti is how a few of them can turn anything - a little kheema, or a few spoonfuls of aloo masala - into a satisfying meal.
Provided by Tejal Rao
Categories dinner, snack, breads, finger foods, appetizer, side dish
Time 30m
Yield 12 roti
Number Of Ingredients 4
Steps:
- In a large bowl, mix the flour, oil and salt with 3/4 cup lukewarm water. Knead directly in the bowl until smooth, about 5 minutes. If the dough starts to feel dry, add more water as needed, 1/2 tablespoon at a time. Divide the dough into 12 even balls, placing each ball back in the bowl. Cover the bowl loosely with plastic wrap. Let rest in a warm place for at least 30 minutes or up to 1 hour. The dough should be soft and spongy.
- Lightly dust your work surface with flour and pat a ball into a thick disk. Use a rolling pin to evenly roll it into a thin, 5-inch-wide disk, flipping and flouring as needed.
- Heat a large cast-iron skillet over medium-high. Put the disk in the hot pan. When bubbles start to form and the roti starts to turn white, about 30 seconds, flip it over to cook the other side. It should be puffy in places and freckled brown. If you want to fully puff the roti, use tongs to gently place it directly on a low gas flame for about 2 to 3 seconds, then quickly remove it. Use the back of a spoon to lightly coat one side of the roti with ghee, if you like, or leave plain, then tuck into a clean dishcloth to keep warm. Repeat with the remaining dough.
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Hammadmayo 84
[email protected]This roti recipe is a great way to use up leftover dough. I made a double batch of dough and used half of it to make rotis and the other half to make parathas.
Sk Nayeen
[email protected]I'm not sure what I did wrong, but my rotis turned out hard and chewy. I followed the recipe exactly, so I'm not sure what went wrong.
Haroon Mehmood
[email protected]This is the best roti recipe I've ever tried! The rotis are so soft and fluffy, and they taste amazing. I will definitely be making this recipe again and again.
Kimete Demaj
[email protected]I would definitely recommend this roti recipe to others. It's easy to follow and the rotis turn out great.
Likando Matinanga
[email protected]Overall, I thought this roti recipe was pretty good. The rotis were soft and fluffy, and they had a nice flavor. However, I think the recipe could be improved with a few tweaks.
Saad Suud
[email protected]The roti dough was a bit too sticky for me. I had to add more flour in order to get it to a workable consistency.
Kitty Webb
[email protected]This roti recipe was a bit too bland for my taste. I think it could have used more salt and spices. Otherwise, the rotis were cooked perfectly.
Bud McCollum
[email protected]I'm not a huge fan of roti, but I have to admit that this recipe was pretty good. The rotis were soft and had a nice flavor. I would definitely make them again.
Maybelin Flores
[email protected]These rotis were amazing! They were so soft and fluffy. I loved the flavor too. I will definitely be making these again.
Nandipha Memane
[email protected]I've made roti many times before, but this recipe is by far the best. The dough was easy to work with and the rotis cooked evenly. They were also delicious! I will definitely be making this recipe again.
Rajpoot Rehman
[email protected]This roti recipe is a keeper! The rotis turned out soft, fluffy, and perfectly browned. I followed the recipe exactly and had no problems. I served them with a simple dal and sabzi and they were a hit with my family.