Best 2 Roti Bread From India Recipes
Embark on a culinary journey to India, the land of diverse flavors and aromatic spices, where we introduce you to the delectable Roti bread, a staple in Indian cuisine. Roti is a versatile flatbread that holds a significant place in Indian meals, enjoyed across regions and households. With its slightly crispy exterior and soft, chewy interior, Roti complements a wide range of dishes, from curries to stews. In this article, we present a collection of Roti recipes that showcase the culinary diversity of India, offering options for every taste and preference. From the classic Plain Roti to the flavorful Aloo Paratha stuffed with spiced potatoes, the aromatic Pudina Paratha infused with mint, and the indulgent Lachha Paratha with its flaky layers, our recipes cater to various culinary preferences. Prepare to tantalize your taste buds and immerse yourself in the delightful world of Indian flatbreads with our comprehensive guide to Roti recipes.
Let's cook with our recipes!
INDIAN ROTI
This soft unleavened Indian flatbread is easy to make with simple ingredients. This one dough recipe can be cooked three different ways to make either roti, chapati, or puri. Make some to accompany your next curry dish!
Provided by Sarah | Curious Cuisiniere
Categories Bread Recipes
Time 40m
Number Of Ingredients 4
Steps:
- Mix the flour and salt in a bowl. Add a bit of the warm water and the ghee. Mix with your hands to combine.
- Continue adding water, mixing constantly with your hands until a soft and slightly sticky dough forms.
- Turn the dough out onto a lightly floured surface and continue kneading until the dough is very soft and pliable.
- Divide the dough into 8, roughly even, sections. Roll each section into a ball.
- Flatten each ball and roll each section out, on a lightly floured surface, to 6 inches in diameter. (Keep the dough that you are not working with covered with a lightly damp tea towel to keep them from drying out.)
- Heat a cast iron skillet (or other sauté pan) over medium high heat.
- Place the rolled out dough onto the hot, dry skillet.
- Cook the roti on the first side just until the bottom is dry and the roti releases from the pan, roughly 1 min.
- Flip the roti and cook it on the second side for 2 min until brown spots start to form.
- Flip the roti back to the first side and move it in the pan as it cooks and puffs, pressing lightly with a towel on the area that is puffing, to encourage the air to spread out through the roti. Cook the roti for 30 sec - 1 minute, until fully puffed or until the bottom has brown spots.
- Remove the roti. Brush it with ghee or oil, if desired, and wrap it in a tea towel to keep it moist.
- Continue with your remaining dough. (You may need to reduce the heat slightly as you continue to cook your roti. If the bubbles in your roti are burning and popping, most likely your pan is too hot.)
- Serve the roti immediately or transfer the roti to a bread basket covered with a towel to keep them warm.
- Heat 1 Tbsp of oil in a cast iron skillet and cook the rolled out dough rounds in the skillet as directed above. (The bread may not be as likely to puff.)
- Fill the skillet with 1 inch of oil. Heat the oil to 350-370F and deep fry the flattened dough rounds, flipping once, until golden.
- Let the puri cool on a paper-towel lined plate.
Nutrition Facts : Calories 112 calories, ServingSize 1 flatbread
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.
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly affect the taste of your roti bread. Use fresh, organic flour, and high-quality ghee or oil.
- Knead the dough properly: Kneading the dough properly will help to develop the gluten in the flour, which will make the roti bread more elastic and chewy. Knead the dough for at least 5-7 minutes, or until it is smooth and elastic.
- Let the dough rest: After kneading the dough, let it rest for at least 30 minutes. This will allow the gluten to relax and make the dough easier to roll out.
- Roll out the dough thinly: The thinner you roll out the dough, the crispier your roti bread will be. Roll out the dough to a thickness of about 1/8 inch.
- Cook the roti bread over medium heat: Cook the roti bread over medium heat so that it has time to cook through without burning. Cook the roti bread for about 2-3 minutes per side, or until it is golden brown and cooked through.
- Serve the roti bread hot: Roti bread is best served hot. Serve it with your favorite curry, dal, or chutney.
Conclusion:
Roti bread is a delicious and versatile flatbread that can be enjoyed with a variety of dishes. It is a staple food in many Indian homes and is also becoming increasingly popular in other parts of the world. With its simple ingredients and easy-to-follow instructions, this recipe is a great way to make roti bread at home. So next time you're looking for a delicious and satisfying flatbread, give this roti bread recipe a try!
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