The everyday unleavened whole wheat flatbread of India, cooked on a tawa and puffed over an open flame. The most fundamental bread in Indian cuisine eaten daily by hundreds of millions.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix whole wheat flour and salt. Gradually add water and knead into a smooth, soft dough.
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2
Rest the dough for 15-20 minutes covered with a damp cloth.
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3
Divide into small balls. Roll each into a thin round disc using dry flour for dusting.
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4
Cook on a hot tawa, flipping once when small bubbles appear.
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5
Place directly over an open flame briefly — it should puff up into a balloon. Brush with ghee if desired.
Did You Know?
A perfectly puffed roti (called phulka) that balloons completely on the flame is considered a mark of skill in Indian home cooking.
Chef's Notes
Equipment Tips
- tawa/griddle
- rolling pin
- gas stove
The Story Behind Roti
Roti is one of the oldest breads in the world, with evidence of flatbread-making on the Indian subcontinent dating back over 5000 years to the Indus Valley Civilization.
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