Roti Recipe

Roti Recipe (Buttery Indian Flatbread)

I can’t get enough of this Roti recipe! Roti is a super easy and delicious Indian flatbread. It is amazing when served with curry, totally perfect for sopping up extra sauce! I have all the tips you need to make sure this Indian bread turns out super soft! I will show you just how to make roti, step by step!

Prep: 15min

Total: 61min

Yield: 6

Serving Size: 1 roti

Nutrition Facts: servingSize 1 roti, calories 252 kcal, Carbohydrate 30 g, Protein 5 g, Fat 12 g, Saturated Fat 7 g, Trans Fat 1 g, Cholesterol 30 mg, Sodium 491 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 4 g

Ingredients:

• 2 cups bread flour (or all-purpose flour, spooned and leveled)
• 1 teaspoon salt
• 2 tablespoons butter* (melted)
• 2/3 cup warm water
• 1/4 cup butter (for frying, or more as necessary )

Instruction:

1. Make the dough. In a large bowl or stand mixer, use a fork to whisk together 2 cups bread flour and 1 teaspoon salt. (I prefer kosher salt, but table salt is fine.)
2. Add 2 tablespoons melted butter* and mix it in with the fork until the flour is crumbly. Make sure to break up any big chunks.
3. Add 2/3 cup warm water. Mix it together with the fork until the dough pulls together. At this point, I start using the dough hook attachment on my stand mixer, but you can also turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 8 minutes. Scrape down any dough that sticks to the side, but it should form itself into a ball pretty quickly.
4. Rest the dough. When you are done kneading, shape it into a ball. Leave it in the bowl, cover with a tea towel, and let rest for 20-45 minutes. The longer you rest the dough, the softer and more pliable your roti will be, and the easier it will be to roll out. (It will not rise at all, so don’t expect it to look different after the rest period. This ain’t no yeast recipe.)
5. Roll out the dough. Prepare a work surface with a light dusting of flour. Divide dough into six equal parts. Use your fingers to pinch each piece into a smooth ball. (see photos)Take one ball and pat it into a disk with your fingers. Use a rolling pin to roll the dough into a rough circle about 8-9 inches across. It should be rolled out very thin, see photos. (If you want to roll all the dough out at once before frying, stack the sheets, each one separated with a square of parchment paper so they don’t stick together. I prefer to roll out my next piece of dough while I’m frying the first one, so I don’t do this.)
6. Cook the Roti. Set a cast iron skillet, griddle, or large frying pan over medium or medium high heat. Let it preheat for at least a couple minutes so that it’s very hot.Add about a teaspoon of butter to the pan and swirl to coat the bottom.
7. Transfer the very thin sheet of roti dough to the pan. Wait about 6 or 7 seconds, then use your fingers or a spatula to flip the roti over. You may need to add more butter; if there is not enough, the roti will not be soft. It will cook in 30 to 50 seconds. Adjust the heat as necessary so that the roti cooks quickly (under a minute) but does not burn. Every stove is different so you will have to play around. You will know it is done when light brown spots appear on the side that is cooking. The top should have a few bubbles. Flip the roti back to the original side (using more butter if necessary) just until the brown spots appear, another 20-30 seconds.
8. Steam the Roti. This step is super important to get soft and pliable roti! Place a paper towel inside a large ziplock bag. When the roti is done frying, place roti on top of the paper towel in the bag. Top the roti with another paper towel (it should not be touching the plastic or it will get soggy.) Seal the bag. As you fry the remaining roti, add them to the ziplock directly on top of the first roti, with a paper towel on top. The roti will steam each other in the center. Keep the bag closed as much as possible. You can also skip these steps and steam roti in a tortilla warmer.
9. Serve the roti hot, with curry and rice.
10. Store leftover roti in a ziplock bag lined with paper towels.
11. Freezing Roti: Layer your roti between sheets of parchment paper so they don’t stick to each other, and seal in a ziplock bag. Store flat in the freezer.To reheat, you can either let thaw in the bag at room temperature, then reheat gently in the microwave (don’t overdo it or they will get tough.) Or you can re-grill the roti straight from frozen, using the same method as the first time.

Roti Recipe – How to Make Roti/Chapati

Roti or Chapati is everyday Indian flatbread which is made with only 2 ingredients- whole wheat flour (atta) and water. Learn all the tips to make soft roti at home!

Prep: 10min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 68 kcal, Carbohydrate 14 g, Protein 3 g, Fat 1 g, Saturated Fat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 2 cups atta (whole wheat flour, 270 grams + 1/4 cup for rolling the roti)
• 1-2 teaspoons oil (optional, 5-10 ml)
• water (as needed to knead a soft dough, I used around 3/4 cup (180 ml) + 1 tablespoon (15 ml))
• ghee (to brush the rotis)

Instruction:

1. Cover the dough with a damp cloth or paper towel for 20 to 30 minutes.I placed my paper towel under tap water and then squeezed all the water from it and used that damp paper towel to cover the cloth.
2. You can also roll a little and then take the roti and move it a little with your hands and roll again. Roll it thin until you have a 5 to 6 inch diameter circular roti.You will have to dip the roti in dry flour several time while rolling the roti. Anytime the dough starts sticking to the rolling pin, dip the roti into the atta from both sides and then continue rolling.
3. Apply ghee on the rotis immediately. Make all the roti/phulka similarly. Serve warm.
4. Now, let the other side cook until it has nice brown spots (so it should cook more than the first side). Now flip again (with the first side now at the bottom), press the roti with a paper cloth, any cotton cloth or spatula. It will puff up.Flip again to cook the other side some more. Remove from tawa and brush with ghee.

Roti

Roti, a whole wheat flatbread also known as chapati or phulka, is perfect as a wrap — or alongside a meal, which is how it’s served throughout the Indian subcontinent. Writer and baker Pooja Makhijani, who shares this recipe with us, says, “Like many breads in South Asia, roti are made using unleavened stone-ground whole wheat flour called atta, which is widely available at South Asian grocery stores or online; white whole wheat flour is a good substitute.”

Prep: 30min

Total: 1h25min

Yield: 12

Serving Size: 1 roti (36g)

Nutrition Facts: servingSize 1 roti (36g), calories 80 calories, Carbohydrate 13g, Cholesterol 0mg, Fiber 0g, Protein 2g, Sodium 190mg, Sugar 0g, Fat 2.5g, Saturated Fat 0g, Trans Fat 0g

Ingredients:

• 2 cups (226g) King Arthur White Whole Wheat Flour
• 1 teaspoon salt
• 2 tablespoons (25g) vegetable oil
• 3/4 cup (170g) water hot
• 6 tablespoons (66g) ghee optional

Instruction:

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , In a medium mixing bowl, whisk together the flour and salt. , Add the oil and use your fingers to rub the fat evenly into the flour until fully combined. , Pour hot water into the bowl and mix until a shaggy dough forms. Cover the bowl and let the dough rest for 10 minutes. , Knead the dough by hand, directly in the bowl, until it’s smooth. This should take about 5 to 7 minutes. If the dough feels dry, moisten your hands with warm water and continue kneading. The final dough should be soft and slightly tacky. , Cover the dough and let it rest for 30 minutes, or up to 1 hour. , Divide the dough into 12 equal pieces (about 32g each), shape each piece into a ball, and cover. , On a lightly floured surface, roll each piece of dough into a disk about 6” in diameter. When you’ve rolled out six pieces, heat a cast iron skillet on the stovetop over medium-high heat. , Keeping the shaped rotis covered, roll out the remaining six. , Dust off any excess flour and place one of the rotis into the hot skillet. Cook for about 1 minute, until bubbles form on the topside, then flip over and cook for another 20 to 30 seconds. , If desired, brush one side of each hot roti with 1/2 tablespoon of ghee as soon as you remove them from the skillet. , To help keep the hot rotis soft, wrap them in a clean dish towel. , Serve immediately. Rotis can be stored in an airtight container in the refrigerator for up to two days. To reheat, sandwich each roti between two damp paper towels and microwave on high for 10 seconds.

Roti Recipe

The ultimate guide to making homemade roti, a whole wheat, unleavened Indian flatbread to scoop up curries and sabzis with. Watch video with detailed directions on making the softest, most delicious rotis.

Prep: 20min

Total: 70min

Yield: 12

Serving Size: 1 roti

Nutrition Facts: servingSize 1 roti, calories 129 kcal, Carbohydrate 23 g, Protein 4 g, Fat 3 g, Saturated Fat 1 g, Sodium 98 mg, unSaturated Fat 3 g

Ingredients:

• 2 cups whole wheat atta flour ((can use white whole wheat flour or regular whole wheat flour))
• ½ tsp salt
• Water ((I need approx 1 ¼ cups but this can vary by weather and temps in your area))
• 2 tablespoons vegetable oil

Instruction:

1. Divide the dough: You can make rotis large or small. I like mine between seven and eight inches in diameter so I divide the dough into 12 balls. If you prefer smaller roti, make smaller balls of dough (you should also start smaller if you are new at rolling rotis). Keep the dough balls covered while you roll out each roti.
2. (To make ghadichi poli, you need an additional step of oiling the dough, folding it, then rolling it again. Watch the video to see exactly how this is done.)
3. Keep the roti warm and soft until serving. To do this wrap the baked rotis in a soft kitchen towel that absorbs any steam. Preferably eat the rotis right after making them because they are softest at this point.

SOFT ROTI | How To Make Super Soft Handmade Roti.

FAQ

Which flour is best for roti?

How to make roti step by step?

1. 2 cups atta whole wheat flour, 270 grams + 1/4 cup for rolling the roti.
2. 1-2 teaspoons oil optional, 5-10 ml.
3. water as needed to knead a soft dough, I used around 3/4 cup (180 ml) + 1 tablespoon (15 ml)
4. ghee to brush the rotis.

What is the difference between a chapati and a roti?

What is traditional roti made of?