Roti Bread from India

Recipe View 5 mins In a medium bowl, combine the durum wheat flour and salt. Gradually add the lukewarm water and vegetable oil, mixing until a shaggy dough forms. (5 minutes)

Recipe View 10 mins Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. The dough should be soft and pliable.

Recipe View 30 mins Place the dough back in the bowl, cover with a damp cloth, and let it rest for at least 30 minutes. This allows the gluten to relax, making the roti easier to roll. (30 minutes resting)

Recipe View 5 mins Divide the dough into 12 equal portions. Roll each portion into a smooth ball. (5 minutes)

Recipe View 5 mins On a lightly floured surface, use a rolling pin to roll each ball into a thin circle, about 6-8 inches in diameter. Keep the rolled rotis covered with a damp cloth to prevent them from drying out.

Recipe View 1 mins Heat a dry skillet or tava over medium-high heat. Once hot, place one roti on the skillet. Cook for about 30-60 seconds on one side, until small bubbles start to appear.

Recipe View 1 mins Flip the roti and cook for another 30-60 seconds on the other side, until it starts to puff up slightly. (1 minute per side)

Recipe View 1 mins Using tongs or a clean cloth, gently press around the edges of the roti to encourage it to puff up fully. This ensures even cooking and a soft texture.

Recipe View 1 mins Remove the roti from the skillet and brush lightly with vegetable oil or ghee (clarified butter) for added flavor and softness. Serve immediately. (1 minute)