Roti
Updated Nov. 13, 2023
- Total Time
- 30 minutes, plus resting
- Rating
- Comments
- Read comments
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Ingredients
- 2cups/240 grams atta (Indian whole-wheat flour), plus more for dusting (see Tip)
- 2teaspoons neutral oil, such as grapeseed or canola
- ½teaspoon kosher salt
- Ghee (optional)
Nutritional analysis per serving (12 servings)
77 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 3 grams protein; 49 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, mix the flour, oil and salt with ¾ 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, ½ 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.
- Step 2
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.
- Step 3
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.
- Atta, a finely ground whole-wheat flour you can easily find at any Indian grocery store, produces a smoother, softer and more fully flavored roti than American whole-wheat flour, which is more coarsely ground.
Private Notes
Comments
Recipe does not mention that the roti is supposed to balloon when cooked.There is a trick to it. Naomi Duguid has some good tips for it. She says not to flip the roti whe rolling it.Roll it from the center out. Limit the rolling to one side. Heat the roti on the rolled side for 15 seconds, then flip it and fry the unrolled side until bubbles begin to form in a about a minute. The flip it again and push lightly on it until it ballons. Force the bubble to widen.
These were so fun to make with the kids and absolutely addictive. Next time we will make a double batch. Couldn’t find the special Indian flour so used half all-purpose, half whole wheat.
I laugh when I read notes that say things like “you can easily find at any Indian grocery store,” as is they are prevalent as Stop & Shop. I don’t even have an Indian restaurant within two hours of me. A lot of ingredients are hard to find outside of cities.
I used coconut oil instead of a neutral oil and noticed no difference in taste! I also made 8 slightly larger rotis and they were much enjoyed. I agree with the comments stating that the rotis need to puff. I found rolling them on only one side and putting them on the pan rolled side down was the best approach. My mom taught me how to make roti a while ago and she always guided the bubbles along by pressing gently on them to spread throughout the whole roti.
Followed the instructions closely and they came out great! I say "closely" because I live in Missoula MT, so no atta. I used 1 1/2 C Sunrise Mills Heritage Whole Wheat & 1/2 C Sunrise All-Purpose White Flour. Perfect puff on each one. We had some leftover (only because there are two of us in our household) and saved them in an airtight container to use as wraps. They were gone the next day. These were super easy (to me) and paired perfectly with the Dal I made for dinner. Keeper for sure!
Wonderful compliment to the homemade Dal I made tonight. There are only two of us in our household, so I put the remaining roti in an airtight container to enjoy as wraps. I let them sit while I went to the store and they were perfectly hydrated to make a beautiful "puff" when I cooked them. I didn't have atta, so followed the suggestions of commenters and used 2/3 Sunrise Flour Mill whole wheat flour and 1/3 Sunrise white flour. Perfect. I will use atta if I can find it in Montana!