Roti - Indian Flatbread
Roti is one of the oldest and most popular types of Indian bread, made from whole wheat flour. It has been a staple food in South Asian cuisine for centuries, especially as an accompaniment to curries and other spicy dishes. Since it doesn't require yeast, it can be made quickly and is an excellent healthy alternative to other types of bread. Pan-fried roti is simple yet extremely delicious and goes perfectly with any Indian dish.
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Ingredients for this recipe
Servings: 6
250
g
Whole Wheat Flour
150
ml
Water
5
g
Salt
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Preparation Steps
1
In a large bowl, combine the whole wheat flour and salt, then gradually add the water.
2
Knead the dough for 8-10 minutes, until smooth and elastic. If it's too dry, add a little more water.
3
Cover the dough and let it rest for 30 minutes.
4
Divide the dough into 6 equal portions, then shape them into small balls.
5
On a lightly floured surface, roll out each ball into a thin circle, about 2 mm thick.
6
Heat a dry skillet over medium-high heat, then cook the roti breads one at a time for 30-40 seconds on each side, until light brown spots appear.
7
Once cooked, keep them warm in a dish covered with a kitchen towel.
8
Serve fresh, for example, with curry or other Indian dishes!
