So you might already have seen many videos on how to make roti, but I am sure you would not have seen one where none Indian woman makes it?

 

Roti’s are also known as Chapati or Flatbread and they can be a great complement to curries or even a dish on its own alongside yoghurt or just butter.

If so here is my version of how to make roti.

If you prefer to readable version here is what you need:

For your convenience, I have researched some products for your that you would need to use in this recipe and added some links -Amazon affiliate links- meaning that once you click on the link and make the purchase, I might get a small commission, at no extra cost for you. For full disclosure please refer to my disclaimer page.

Indgedience

 

For a family of 5 (around 10-15 roti’s depending on size)

400gr of chapatti flour- you can use this kind:

250 ml of warm water

A tiny bit of ghee (purified butter) to massage into the dough before putting into the fridge to rest

 

Also, you would need a rolling pin such as this kind that comes with a special roti top:

and a bowl to mix the dough in

 

 

The method:

Start of preparing your ingredients.

In a bowl, mix the flour and the water, adding little by little.

Look out for the dough not to become too hard, at the start it’s better if it’s looser. You can always add some more flour if it’s too soft, likewise, you can add some water if it seems too hard.

Once the dough is combined- transfer it onto the worktop and knead it for a 2, 3 minutes.

It must not stick to your fingers (add flour if necessary)

 

Now put a tiny bit of ghee onto your palms and massage it into a dough so that it does not dry up.

Put it back into the bowl, cover and put it in the fridge for about half an hour.

 

Being to roll the roti’s

Take a small portion of the dough, roll a little ball and dip it into the flour

Sprinkle some flour on the worktop and begin to roll your dough with a rolling pin.

It’s best you watch the video above for a visual demonstration.

 

Once you have the first bread rolled, prepare the flat pan and put it on a hob.

The pan you can use can be just a regular frying pan or a special roti pan like this one:

I use an induction hob but truth to be told, they do taste best when cooked on tandoori style hob where you can burn them a little with flames.

Make sure your heat is medium-high so it cooks them quickly, yet doesn’t burn.

Put the first roti on the hub and turn it over after about 2 minutes.

Wait for another 2 minutes and flip it back to the first side.

You want them to puff up all over as the steam built inside makes it cook evenly. It takes some practice so keep trying, you’ll eventually get them to puff up.

 

Turn the once more and once they are starting to brown, you can remove them.

Transfer it over to some kind of container.

Best if it’s one so that keeps the temperature and stays warm until such time you’re ready to eat.

These kinds are the best:

but you could just go for a cheaper one

Continue cooking your rotis and you should get around 10 to 15 rotis which go best with a bit of butter on top.

Enjoy!

 

Please let me know what is your favourite dish to eat with roti, and if you know how to make your own?

What is your secret to round and soft roti?

Thank you for reading/watching.

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