Soft & Fluffy Roti: A Masterclass
Learn how to make perfect, fluffy Roti, a staple in Indian cuisine. This recipe provides detailed instructions and tips for achieving the perfect texture.
Equipment Needed
- Electric Kettle
- Heavy-bottomed Tawa
- Large mixing bowl
- Rolling Pin
Ingredients
- 200.00 gAtta (Whole Wheat Flour)(Use high-quality atta for best results.)
- 150.00 gBoiling Water(Ensure water is boiling hot.)
- 4.00 gSalt(Use fine sea salt.)
Instructions
Bring water to a rolling boil in an electric kettle.
Estimated time: 5 minutes
In a large bowl, combine atta and salt.
Estimated time: 2 minutes
Gradually add the boiling water to the flour mixture, stirring gently with a spoon.
Estimated time: 3 minutes
Prepare a bowl of lukewarm water for kneading.
Estimated time: 1 minutes
Knead the dough until smooth and elastic, adding lukewarm water as needed. Knead for 5-7 minutes.
Estimated time: 7 minutes
Cover the dough and let it rest for 15 minutes.
Estimated time: 15 minutes
Divide the dough into 35g balls.
Estimated time: 5 minutes
Shape each ball into a smooth disc.
Estimated time: 3 minutes
Lightly dust a clean surface with flour.
Estimated time: 1 minutes
Roll each disc into a thin, round roti, about 16-18 cm in diameter.
Estimated time: 10 minutes
Heat a heavy-bottomed tawa or griddle over medium-high heat.
Estimated time: 2 minutes
Place the roti on the hot tawa and cook for 30-40 seconds until bubbles appear.
Estimated time: 40 minutes
Flip the roti and cook for another 30-40 seconds until golden brown and puffed.
Estimated time: 40 minutes
Serve hot with your favorite curry or chutney.
Estimated time: 1 minutes