Roti rounds out so many Indian meals and it easy to make.
Simply Recipes / Prerna Singh
It is amazing, the popularitynaanhas gained, especially in the Western world today.
But will you believe it if I told you that naan is not an everyday bread in Indian homes?
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Naan is something we either enjoy at a celebratory gathering or in restaurants.
The day-to-day bread in most Indian homes is roti or chapati.
So, it is a common practice to make them during the week as well as the weekend.
Simply Recipes / Prerna Singh
This recipe provides a step-by-step tutorial so you’re able to start making your own roti at home.
What Is Roti?
Flour is simply mixed with water, sometimes salt, and ghee or oil is added too.
Simply Recipes / Prerna Singh
There is nothing better than freshly cooked, hot roti.
They are thin, soft, with one surface thinner than the other.
It is soft when served warm, yet chewy.
Simply Recipes / Prerna Singh
The wheat flour used to make roti in Indian homes is called Attain Hindi.
It is a whole grain flour with a high gluten content.
Just search for Atta and you might easily find various brands on Amazon.
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If thats not an option for you then check with your local Indian or ethnic grocery store.
Golden Temple and 24 Mantra Organic are two brands I like to use.
Still many people take years to master the skill.
Simply Recipes / Prerna Singh
The consistency of dough is the key.
Do not leave them uncovered in open air after cooking.
That will make them hard and dry.
Simply Recipes / Prerna Singh
Pretty much all Indian curries, lentil soups, or stews go great with warm roti.
Freeze when they are still hot.
When ready to eat, reheat them and they will be soft like fresh.
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Take the defrosted rotis out of the fridge.
One at a time heat them on a skillet over medium heat, until they are warm enough.
you’re able to purchase a bag online.
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To knead the dough: you’re able to use an electric mixer or knead with your hands.
Line a plate with clean muslin cloth or a paper towel and set aside for later use.
With the mixer on low, add the water to the flour mixture in small quantities (approx.
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1/4 cup at a time).
After about 2 minutes you will see the dough take shape.
The dough should be soft and pliable.
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At this point the dough would be a little loose but not very sticky.
If it is too loose and sticky, add more dry flour to it.
If it is too hard and tough, add more water to it.
Simply Recipes / Prerna Singh
Shape the dough into a ball, and place it back in the mixing bowl.
Cover the dough with clean kitchen cloth.
Let the dough rest, covered, for 10 minutes.
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Once the dough is rested, knead it again for a minute.
Shape it into a ball again.
In the end the dough should look soft, pliable, and smooth.
Simply Recipes / Prerna Singh
Divide the dough into 12 equal portions.
Roll the dough into a smooth ball and press gently between the palms to flatten.
Use the remaining 1/2 cup of flour to lightly dust your workstation as needed.
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launch the rolling pin along the length, pressing gently as you roll.
Add rolled out roti to the prepared baking sheet and cover with a clean kitchen towel.
Repeat with the remaining dough balls.
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Be sure to space your roti out so they are not touching on the baking sheet.
You may have to do this in batches.
Heat a large skillet on medium high heat.
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Place the rolled disk in the dry hot pan.
The exposed surface should be puffed in places and have light brown spots.
Cook the other side for 15 to 20 seconds.
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In 4 to 5 seconds, the roti should gently puff, and look like an inflated ball.
Flip and cook the other side for another 3-5 seconds.
Spread 1/4 teaspoon ghee on the surface.
Repeat the process with the rest of the dough.
