Homemade Roti

Homemade Roti Recipe from India | Delicious Wheat Flour Flatbread

Region / culture: India | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 12

Introduction

Roti is a traditional Indian flatbread that is enjoyed with a variety of dishes such as curries, vegetables, and lentils. It is a staple in many Indian households and is loved for its simplicity and versatility.

History

Roti has been a part of Indian cuisine for centuries, with its origins dating back to ancient times. It is believed to have been introduced to India by the Mughals, who ruled the country in the 16th century. Since then, roti has become a popular and essential part of Indian cuisine.

Ingredients

2 cups of chapati flour or 1 cup of whole wheat flour mixed with 1 cup of cake flour
additional flour for dusting
water

How to prepare

Put the flour in a bowl. Slowly add enough water so that you can gather the flour together and make a soft dough. You may need about 2.5 tbsp less than a cup of water.
Knead the dough for 7 to 8 minutes or until it is smooth.
Make a ball and place it inside a bowl.
Cover the bowl with a damp dishcloth and set it aside for half an hour. If the dough looks very runny, flour your hands and knead for another few minutes.
Form twelve equal balls and dust each with a little flour. Keep them covered.
Set a cast-iron griddle or skillet to heat over a medium-low flame. Allow at least 5 minutes for it to heat up.
Keep about a cup of dusting flour near you.
Remove a ball of dough and flatten it between the palms of your hands. Dust it on both sides with flour.
Roll it out, as thinly and evenly as possible, aiming for a 5.5-inch round.
When the griddle is hot, place the roti onto its heated surface.
Cook for about a minute or until soft bubbles begin to form.
Turn the roti over and cook for half a minute on the second side.
If you have a gas fire, light a second burner on a medium flame and place the roti directly on it.
Using tongs, rotate the roti so that all areas are exposed to the shooting flames. Take 5 seconds to do this.
Turn the roti over and repeat for about 3 seconds. The roti should puff up.
Place the roti on a plate and cover it with a towel.
Make all roti this way. If you have an electric stove, place the griddle and roti under a broiler for a few seconds, until the roti puffs up.
Serve hot.

Variations

Add chopped herbs or spices to the dough for added flavor.
Use whole wheat flour or a mix of flours for a different texture.
Brush the roti with ghee or butter for a richer taste.

Cooking Tips & Tricks

Make sure to knead the dough well to ensure a soft and pliable texture.

- Rolling out the roti thinly and evenly will help it cook evenly and puff up.

- Cooking the roti on a hot griddle or skillet is key to achieving the perfect texture.

- Puffing up the roti over an open flame adds a delicious smoky flavor.

Serving Suggestions

Roti can be served with a variety of dishes such as curries, vegetables, lentils, and yogurt.

Cooking Techniques

Kneading the dough well

- Rolling out the roti thinly

- Cooking on a hot griddle or skillet

- Puffing up over an open flame

Ingredient Substitutions

Whole wheat flour can be used instead of cake flour.

- Oil can be used instead of water for a richer texture.

Make Ahead Tips

The dough can be made ahead of time and stored in the refrigerator for up to 24 hours.

- Cooked roti can be stored in an airtight container for up to 3 days.

Presentation Ideas

Stack the roti on a plate and cover with a cloth to keep warm. - Serve with a side of ghee or yogurt for dipping.

Pairing Recommendations

Roti pairs well with dishes such as chicken curry, saag paneer, and dal.

Storage and Reheating Instructions

Store cooked roti in an airtight container at room temperature for up to 3 days.

- Reheat in a hot skillet or microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Each serving of roti contains approximately 100 calories.

Carbohydrates

Each serving of roti contains approximately 15 grams of carbohydrates.

Fats

Each serving of roti contains approximately 1 gram of fat.

Proteins

Each serving of roti contains approximately 3 grams of protein.

Vitamins and minerals

Roti is a good source of iron, magnesium, and B vitamins.

Alergens

Roti contains gluten from the flour, so it may not be suitable for those with gluten allergies.

Summary

Roti is a nutritious and low-calorie option that provides a good source of carbohydrates, protein, and essential vitamins and minerals.

Summary

Roti is a simple and delicious flatbread that is easy to make at home. With just a few basic ingredients, you can enjoy this versatile bread with your favorite Indian dishes.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a warm summer day, and I was visiting my dear friend, Sita, in her small village in India. As soon as I walked into her kitchen, the aroma of freshly baked roti filled the air. Sita was busy rolling out the dough and cooking the flatbreads on a hot griddle. I watched in awe as she expertly flipped the roti with her bare hands, creating perfectly round and fluffy bread.

I asked Sita if she could teach me how to make roti, and she happily agreed. She showed me how to mix the flour with water and knead it into a smooth dough. Then, she demonstrated the art of rolling out the dough into thin circles and cooking them on the griddle. It was a simple recipe, but the technique required practice and precision.

Over the next few days, I spent hours in Sita's kitchen, perfecting my roti-making skills. I learned how to make the dough soft and pliable, how to roll it out evenly, and how to cook it just right so that it puffed up beautifully. Sita was a patient teacher, guiding me through each step and offering tips and tricks along the way.

As I continued to practice, I began to experiment with different variations of the recipe. I added a sprinkle of cumin seeds for extra flavor, or a handful of chopped cilantro for a pop of color. I even tried stuffing the roti with spiced potatoes or paneer for a more filling meal. Each time I made roti, I felt a sense of pride and satisfaction, knowing that I was carrying on a tradition that had been passed down through generations.

Eventually, I returned home to my own kitchen, eager to share my newfound skill with my family. I gathered my children and grandchildren around the table and taught them how to make roti, just as Sita had taught me. We laughed and bonded over the simple pleasure of kneading dough and cooking together, creating memories that would last a lifetime.

As the years went by, I continued to make roti for my family, always remembering the lessons I had learned in Sita's kitchen. I passed down the recipe to my children and grandchildren, along with the stories of how I had learned to make this humble bread. Roti became a staple in our home, a symbol of tradition and love that connected us to our roots.

Now, as I look back on those days spent in Sita's kitchen, I am filled with gratitude for the gift of her friendship and the knowledge she shared with me. The recipe for homemade roti is more than just a list of ingredients – it is a reminder of the bond between friends, the joy of learning something new, and the power of passing down traditions from one generation to the next.

And so, whenever I make roti now, I do so with a heart full of memories and a spirit of gratitude. I know that with each batch of bread I knead and roll out, I am honoring the lessons of the past and creating a legacy for the future. And as I watch my family gathered around the table, enjoying the fruits of my labor, I am reminded once again of the simple joy that comes from sharing a meal made with love.