Indian flat breads are staple food, eaten by nearly everyone across the country. The most popular flat breads are rotis, parathas, pooris and naan. They are often smeared with butter or ghee (clarified butter). The flat bread we eat in India is unleavened i.e. without yeast.
They are normally made out of milled wheat flour though in many states, people do mix in maize, chickpea, sorghum (jowar) or millet. Unlike naans, which contain refined wheat flour, rotis are more wholesome and nutritious as they are made out of whole wheat flour. Rotis are flat round discs, traditionally cooked on flat earthenware.
However, modern kitchens use ‘tavas’, a flat bottomed griddle made out of metal. I have labeled this ‘moderately easy’ since it takes a good deal of practice to roll out neat, round discs and cook them evenly without oil on the griddle. The trick to making perfect rotis lies in the texture of the dough and the way you roll them out.
Difficulty Level
Moderately Easy
Instructions
First, get the following simple ingredients – 2 cups of finely milled whole wheat flour, 1 cup of water and 1 teaspoon of salt.
Sift the flour and salt into a wide mixing dish and set aside. Heat the water in a saucepan till it is warm to the touch. Turn off the stove and set down.
Gradually mix in the water, little by little, till the dough can be kneaded by hand. Knead till it turns soft but not sticky. Once you have kneaded the dough, cover the dish with a clean cloth and set aside for 15 minutes. This allows the water and flour to bind well.
Put a few tablespoons of whole wheat flour in a dish. You will need this for rolling out the rotis. Next, heat a metal griddle. Make sure you turn up the heat to high since rotis cook best on high heat.
Take a small lump of dough and roll it into a smooth ball. Flatten it with the palms of your hand and place it on the rolling board. Roll out a small, round disc, periodically sprinkling whole wheat flour on both sides to keep the roti from sticking to either the rolling board or rolling pin.
Once the griddle or tava is nice and hot, place the roti on it. Wait till little bubbles appear and then turn over and allow the other side to cook for a few seconds. Flip over once again, and gently press down any uncooked portions with a clean cloth.
Transfer the cooked roti to a hot case or wrap it in aluminium foil or a clean napkin. This will keep it warm and soft. Follow through the steps mentioned to make as many rotis as you need. Serve hot with raita, vegetable or meat side dish.
Tips and Warnings
Use a wooden rolling board instead of your kitchen counter to roll out the rotis. You will also need a rolling pin. Wash and dry the utensils you need before you start making rotis.
Don’t cook the rotis for a long time or on low heat as they can turn hard.
Photo Credit: Steveinfeej.blogspot.com
How To Make Perfect Roti
Indian flat breads are staple food, eaten by nearly everyone across the country. The most popular flat breads are rotis, parathas, pooris and naan. They are of
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