Roti



Make fresh homemade roti (also called chapati or fulka). This is the most common flatbread eaten in most Indian households. It takes a bit of practice to get the roti to be perfectly round, but regardless of the shape, it is delicious! The best way to learn how to make this is by watching our video tutorial above, or take a look at our blog post where we show the steps in pictures.
  • 1 cup hard whole wheat flour

  •  1/2 cup of water 

To make roti, you’ll also need some additional cooking equipment:  

  • A crepe pan or "tava"
  • A cooling rack - you can use any sized wire rack that you have available in your kitchen 
  • A rolling pin

First, mix together the flour and water with a spoon, until it has a chunky consistency. 

Then knead the dough until it becomes soft, adding more water as needed by wetting your hand. Once the dough is pliable and soft, cover it with plastic wrap and place it in the fridge for 15 minutes. 

After 15 minutes, flour your hands and break off a golf ball sized piece of the dough. Roll into a sphere and then flatten into a disk. As the dough becomes stickier, add more flour to make it less sticky. 

Preheat your crepe pan or tava on medium-high heat for 5 minutes. Also preheat your rack over another burner on high heat. 

Now roll out the disk of dough into a 6 inch circle using a rolling pin. Continue to add flour if the dough becomes sticky. 

Flip the dough between your hands to get the excess flour off. If you don’t remove the excess flour in the pan, it might burn and make for a not so great roti. 

Add the rolled out dough to the crepe pan for about 30 to 45 seconds. Then flip it over. It should have some brown spots on it now. Cook for another 30-45 seconds.

Then transfer the roti to the rack and let it cook until the dough puffs up. Then flip it over and cook on the other side for 10 to 15 seconds.

Roti is best when served warm with some butter. It can be eaten with any traditional Indian dish.

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