Roti Recipe is a type flatbread that originated in the Indian subcontinent but it is now enjoyed in a variety of cuisines all over the world. It is a prime food of many South Asian countries including India, Pakistan, Bangladesh and Sri Lanka. The word “roti” means “bread” in Hindi and other Indian languages also. It is the main food in North side of India and in all kitchen people having it in Breakfast, Lunch, and dinner also. So come along with me and make it.
About Roti Recipe
The process of making Roti Recipe is about kneading the dough till it turn smooth, by rolling it out into a thin circles. To get puffed bread, it does not need yeast or baking powder to rise, Instead, it depends on the heat of the pan or tawa to rise slightly, give us a soft and pliable texture in result.
Roti Recipe serves with different variety of accompaniments for a variety of dishes, taking from delicious curry and dal to flavorful meats and vegetables.It can also be enjoy with its own or use as a wrapper of stuffing with aloo, gobi, paneer, and onions etc, to demonstrate its taste to various dishes.
Roti Recipe serves as a versatile relevant to a wide array of dishes, ranging from savory curries and dal to flavorful meats and vegetables. It can also be enjoyed on its own or used as a wrap for fillings, showcasing its adaptability in various cuisines.
Making Process of Roti with 2 Easy Step
Basic recipe for making Roti Recipe, a traditional Indian flatbread
Ingredients
- 2 cups whole wheat flour (atta)
- Water (approximately 1 cup)
- 1/2 teaspoon salt
- Ghee or oil for cooking (optional)
Step By Step Process
I’m making Roti for 2 person
Instructions
Step 1
In a mixing bowl, take the 2 cup of whole wheat flour and 1 teaspoon salt and combine well. You can add Oil or Ghee, or Butter, or Olive Oil.
Now add 1/2 cup water water (add water depends on quantity and quality of flour) start kneading the wheat.The amount of water may vary and depends on the flour, so add it slowly to make a perfect dough.
Knead the dough till everything comes together and create a smooth, round ball.
Knead the dough by apply pressure from fist or by palm. Much pressure you give to the dough, it will be more fluffy, soft, and smooth.
Once the dough is formed, cover it with a light wet cloth, or plate and let it rest for about 15-20 minutes or give time till you want to make Roti Recipe. This relaxes the gluten and makes rolling the dough easier.
After giving rest the dough, divide the dough into small or medium sized balls.
Take dough ball and flatten it slightly with your palm. Dust the dough ball with some flour or sprinkle some flour on the rolling board.
Heat a tawa over low-medium heat, make the tawa make the tawa heat sufficient for even cooking.
While the tawa is getting hot, now start rolling the dough into a thin round circle in a rolling board. Create a size of the circle about 1-2 millimeter.
Place the Roti on tawa and cook it from 1st side till the air bubbles start forming in the dough, then flip the roti to the other side by the help of tongs and cook it till the brown spots start visible.
Now hold the 1st side of the roti on the fire for some second, it will puff automatically and it will start inflate like a balloon then turn it to other side Roti will puff more, make sure the roti will not overcook or born, it will make the roti hard. If the roti does not puff don’t worry, it will be taste the same. Remove the roti from tawa and store it in a casserole or use it instant after making the roti.
If you want to spread ghee over Roti you can add it, I don’t like ghee so i’m gonna avoid it.
Now repeat the same process with the remaining atta dough balls. If you don’t want to make roti instantly, you can store it in normal temperature or in refrigerator till you want to make it, store it in by covering with lid or wet cloth.
After making the roti store it in casserole or wrap it with foil or napkin, or kitchen towel.
Serve the warm rotis with your favorite curry, dal, or any other dish of your choice.
STEP 2
HOW TO MAKE TAWA ROTI
Now i’m going to tell you the process of making tawa roti, you can make it with
- Start making the dough in the same process of the making roti. Roll the dough into a circle by using the same process.
- Place the rolled Roti on skillet or tawa, make sure the tawa is hot enough over medium to high flame. Cook it for 30 to 40 seconds, When the bubbles start forming by 1st side of roti then turn the roti to other side by using a tong or spatula.
- Roast the other side for some time about 40 to 45 seconds till the bubble are getting louder and visible.
- Time depends on your tawa. My tawa is old and has become a little thin, so it take less time.
- Flip the Roti again to the 1st side till the bubbles are large and take slight golden brown color.
- Now take a clean kitchen towel, napkin, or spatula and start press gently and rotate by every side and corner on the dough all over the surfaces, till the Roti puff up perfectly, like a balloon.
- When it cooked or puffed perfectly then turn it to the other side and press gently to cook evenly by both side. Ensure that roti is smooth, don’t overcook it, otherwise roti will turn into hard like papad.
- After cooking store it in casserole and spread ghee over it. Or you can skip the ghee part.
- Repeat the same process to the remaining dough.
- Serve this Roti Recipe with veg and non veg curry as per your preference.
Tips for Roti
- Flour: You can take wheat flour Which rich in protein and fibers. Taking of good quality of Atta is reduce the cooking time. Depends on quality of wheat gives a perfect dough and roti recipe.
- Ghee: Adding ghee is totally optional, you can add it or skip it, as per your preferences. And it has mare fat so, it all depends on you.
- Rest: Give rest the dough at least 25 to 30 minutes after kneading the dough for a smooth and soft dough, and it helps to puff up the roti.
- Rolling the dough balls: Roll the balls evenly and thin to cook perfectly from both side, and puffed well, otherwise it will not puffed and will burn. Uneven rolling may be give a tight roti or turn hard and not cook from thin side.
- Store: You can store the dough for 1 day, but i’ll suggest to make Roti Recipe fresh and serve it fresh.
Enjoy your freshly made Roti Recipe with my other recipes.
Nutrition Information
| Nutrient | Amount per Serving (%) |
|---|---|
| Serving Size | 4 Rotis |
| Calories | 80 |
| Carbohydrates | 15g (5%) |
| Protein | 2g (4%) |
| Saturated Fat | 0.5g (3%) |
| Polyunsaturated Fat | 0.5g |
| Monounsaturated Fat | 0.5g |
| Trans Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 150mg (6%) |
| Potassium | 60mg (2%) |
| Fiber | 1g (4%) |
| Sugar | 0g |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 2% |
| Iron | 4% |
Please note that these values are approximate and can vary based on the quantity and method of Roti Recipe preparation.
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