North Indian · Vegetarian
Roti.
Everyday whole-wheat flatbreads cooked on a hot skillet.
BEFORE YOU BEGIN
A little context.
Water absorption varies by flour. Four servings makes approximately eight small rotis.
Read the full method first, measure the ingredients, and prepare the equipment before turning on the heat. Choose the measurement view that works for you.
How US and metric views work →CURRY TABLE · HOME-STYLE RECIPE
Roti
~40 minutes estimated. Water absorption varies by flour. Four servings makes approximately eight small rotis.
US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.
Ingredients
Method
- 01
Mix flour and salt. Add water gradually and knead to a soft, smooth dough. Cover and rest.
- 02
Divide into eight pieces. Roll each into a thin round, using a little extra flour only as needed.
- 03
Cook on a hot dry skillet, turning when brown spots appear. Press gently with a cloth or spatula to encourage puffing.
- 04
Brush with optional ghee and keep covered in a clean towel.
Ajwain-speckled dough
Add: 0.25 tsp ajwain (carom seeds)
Crush lightly and mix into the flour before adding water. Keep the amount modest; carom has a pronounced flavor.
A suggested variation. Try a small portion first; the planner uses the main recipe only.Water absorption varies by flour. Four servings makes approximately eight small rotis.
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