In many cultures around the world, flatbread is a staple food, and you will find a variety of flatbread in almost any country. Also known as chapati, the roti is an easy Indian flatbread recipe that is especially popular in North India.
The texture is soft and chewy, and it’s the perfect vehicle to absorb flavor from food. To make it you simply mix all the ingredients together, roll out the rotis and cook. You only need 3 ingredients and a few steps to make the best bread of your life! And guess what, it’s vegan too! Serve it with grilled chicken, or with a flavorful curry to mop up all those juices.
Roti is an Indian flatbread, made from wholemeal wheat flour (atta flour), water, and a pinch of salt. If you grew up in India, chances are you had it almost every day as it’s an integral part of the cuisine. Rotis have different names depending on the region in India (or which part of the world) you might find yourself in. They’re also known as roti, roshi, chapati, phulka, lavash, and many more. In some countries like South Africa, butter or ghee is added to the dough, which lends flakiness to the dough once cooked.
Similar breads are called naan and paratha. Naan is usually rolled out and baked against the side of a tandoor. Paratha is rolled out several times, which creates flakier layers.
These homemade rotis will be done in just a few steps. Mix together all the ingredients to form a dough. Leave to rest while you heat up the pan. Cook the roti over medium heat until golden on both sides, then quickly add them to an open flame until they puff up. As easy as that!
– The best flour to use for this roti is atta flour, also known as wholewheat flour because it gives the best texture. Alternatively, you can substitute the atta flour and use plain flour too.
– If your roti isn’t as soft as you want, try using freshly boiled water, as this will soften the proteins in the flour.
– Make the super-flaky Caribbean version by adding ½ tsp sugar, 2 ½ tbsp butter (or ghee), and 1 tsp baking powder to the mixture.
If your rotis are not puffing up properly, it could be one of two things. Either your pan is not hot enough, or you’ve rolled out the roti too thin. Make sure that you heat up your pan properly, and don’t roll out the rotis too thin!
Store the rotis in an airtight container on a piece of aluminum foil and paper towel.
Allow the freshly cooked rotis to cool down, layer each roti with parchment paper, add to a sealable freezer bag, and store for up to 3 months.
You can also freeze the dough balls. Allow to thaw at room temperature or in the fridge overnight, roll out and cook. Reheat the rotis in the microwave for about 30 seconds.
In a bowl add flour, salt and boiled water.
Mix it and leave it to cool. Knead it until it is soft and smooth. Leave it covered for 10 minutes.
Knead the dough again for a short while.
Make balls and dip them in flour.
Stretch the dough and make a perfect circle. Sprinkle it with flour.
Put then in a hot pan, at high temperature, for 40 seconds and then flip it.
After 5 seconds put it on flame and it will puff.
Serve with grilled chicken and some salad. Enjoy.
Make sure your pan is hot enough. If you add the roti if the pan is too cold, it will stick to the bottom.