Roti (Indian Flatbread)
Roti is one of the most well-known and frequently consumed types of bread in India, made from whole wheat flour. The origin of roti dates back hundreds of years and is an essential part of traditional Indian cuisine. This flatbread, cooked in a tandoor oven or dry skillet, is the perfect accompaniment to curries, dhal, and other spicy dishes. The specialty of roti is that it's simple yet incredibly delicious, and its preparation doesn't require any special ingredients. Brushing it with ghee makes it especially tasty, and many Indian regions prepare their own variations.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the whole wheat flour and salt. Gradually add lukewarm water, mixing continuously.
2
Knead the dough for about 8-10 minutes until it becomes elastic and smooth. Cover and let it rest for 20 minutes.
3
Divide the dough into 6-8 equal portions, and shape them into small balls.
4
On a lightly floured surface, roll out the balls into thin discs about 15 cm (6 inches) in diameter.
5
Heat a dry skillet or tandoor oven over medium-high heat. Place one roti on it.
6
Cook for 30-40 seconds, until small bubbles start to appear on the surface, then flip and cook the other side for another 30-40 seconds.
7
When both sides have light brown spots, gently press the edges with metal tongs or a spatula to help the roti puff up.
8
Once cooked, brush with olive oil or ghee and serve warm.
