Classic Roti Bread
Discover the simplicity and authenticity of homemade **Classic Roti Bread**, a staple of Indian cuisine that pairs perfectly with savory curries and hearty stews. Made with just four pantry staples—**whole wheat flour (atta)**, salt, water, and a touch of ghee or oil—this flatbread boasts a delicate flavor and tender texture, while offering a wholesome, nutritious base for any meal. The recipe features easy-to-follow techniques, such as hand-kneading and rolling, along with tips on achieving the perfect puff using a hot skillet or tawa. Ready in just 35 minutes, this quick and versatile recipe yields 8 soft, golden rotis that can be enjoyed fresh off the pan, brushed with ghee for extra flavor. Whether you're perfecting the art of traditional Indian bread-making or looking for a healthy addition to your everyday menu, **homemade roti** is sure to impress!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour (atta)
- 0.5 teaspoons Salt
- 0.75 cups Water
- 2 tablespoons Ghee or oil
Instructions
In a large mixing bowl, combine 2 cups of whole wheat flour (atta) and 0.5 teaspoon of salt. Mix well to evenly distribute the salt through the flour.
Gradually add 0.75 cups of water to the flour mixture, a little at a time, while mixing with your hand or a spoon until the dough starts to come together.
Knead the dough with your hands inside the bowl for about 8-10 minutes until it becomes smooth and slightly elastic. If the dough is too sticky, sprinkle a bit more flour; if it is too dry, add a few more teaspoons of water.
Cover the dough with a damp cloth and let it rest for at least 10 minutes. This resting period helps to relax the gluten and makes the dough easier to roll.
After resting, divide the dough into 8 equal portions and shape them into balls.
Using a rolling pin, roll out each dough ball on a lightly floured surface into a thin circle about 6-7 inches in diameter, keeping the thickness as even as possible.
Heat a skillet or tawa over medium heat until hot. Place one rolled-out dough circle on the skillet.
Cook the roti for about 30-40 seconds or until small bubbles start to appear on the surface.
Flip the roti using tongs, and cook on the other side for another 30-40 seconds. Press down gently with a spatula to encourage it to puff up.
Flip again and cook for an additional 10-15 seconds, pressing gently with the spatula to help it puff further.
Remove from the skillet and apply a light coating of ghee or oil on one side if desired.
Repeat the process with the remaining dough balls.
Serve hot with your favorite curry or stew.
Nutrition Facts
Calories |
1102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 180.0 g | 65% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 1.0 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1012 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
