Roti is a simple, everyday flatbread made in many South Asian kitchens. Soft, round, and wholesome, it’s made with just a few ingredients but holds a special place at every meal. Made mainly with whole wheat flour (atta) and water, this flatbread is a staple in millions of homes.
It is also known by many other names such as Roti, Rotli, Phulka, or Chapati—each name representing a slight regional or cultural variation.
Let’s Began!
📝Ingredients:-
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- 500 grams whole wheat flour (atta)
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- Warm water – as needed to make a soft dough
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- Ghee (clarified butter) or oil – for kneading and brushing (optional)
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- Pinch of salt (optional)
👨🍳 Instructions (Detailed):
1. Prepare the Dough
In a large mixing bowl, add 500 grams of whole wheat flour. (Optional: Add a pinch of salt for taste.)
Gradually pour in warm water, a little at a time, while mixing with your hand or a spoon. Start with about 200–220 ml of water, adding more only as needed.
Begin kneading the mixture into a dough. The key is to reach the right consistency:
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- The dough should be soft and pliable, but not sticky.
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- If the dough feels too sticky or wet, sprinkle a bit more dry flour and knead until smooth.
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- If it feels too dry or hard, wet your hands slightly and knead again, adding a tablespoon of water at a time until it’s soft.
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- Knead for 8–10 minutes until the dough becomes smooth and elastic. For extra softness, you can add ½ to 1 teaspoon of oil or ghee during kneading.
2. Rest the Dough
Once kneaded, cover the dough with a damp cloth or lid and let it rest for 20–30 minutes at room temperature. This step helps relax the gluten, making it easier to roll and resulting in softer rotis.
3. Divide & Roll
After resting, knead the dough lightly once more and divide it into small, equal-sized portions—roughly the size of a golf ball.
Roll each portion between your palms to form a smooth ball. Lightly dust the rolling surface and rolling pin with dry flour to prevent sticking.
Gently roll out each dough ball into a thin, even circle, around 5–6 inches in diameter. Try to maintain even thickness for uniform cooking.
4. Cook the Roti
Heat a tawa or flat skillet over medium-high heat. Once hot, place the rolled-out roti onto the pan. Within a few seconds, small bubbles will begin to form. Flip the roti using tongs or a spatula.
Cook the other side for 30–40 seconds, then flip again. This time, gently press down the surface of the roti with a spatula or clean kitchen cloth—especially around the edges—to help it puff up.
Cook until both sides are golden brown with light spots.
5. Finish & Serve
Optionally, brush the roti with a little ghee or butter after removing it from the pan for added flavor and softness.
Serve hot with your favorite curry, dal, sabzi, or even plain yogurt and pickle.
🥣 Frequently Asked Questions About Roti
1. Is Roti vegan?
✅ Yes, traditional roti is completely vegan!
It’s made using only wheat flour (atta) and water. Some people brush it with ghee or butter after cooking, but you can skip that or use plant-based alternatives like vegan butter or oil.
2. Is Roti gluten-free?
❌ No, roti is not gluten-free.
Wheat flour (atta) naturally contains gluten, which gives roti its soft and stretchy texture.
However, you can experiment with gluten-free flours like millet (bajra), sorghum (jowar), or chickpea flour (besan), though the technique to roll and cook them may differ.
3. How many calories are in one roti?
⚖️ On average, one plain roti (made with ~40–50g dough) contains around 70–120 calories depending on its size and thickness.
If you add ghee or butter on top, add about 40–50 more calories per teaspoon.
4. Can I make roti without a rolling pin or tawa?
✅ Yes, though traditional tools help, you can still make roti without them.
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- If you don’t have a rolling pin, flatten the dough using your hands or a clean bottle.
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- If you don’t have a tawa, use a non-stick skillet or a flat pan. Just make sure it’s hot enough to puff the roti.
5. How do I keep roti soft for longer?
🫓 To keep rotis soft after cooking:
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- Wrap them in a clean kitchen towel or foil to trap steam.
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- Store in an insulated container if serving later.
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- Avoid overcooking, as that can dry them out. Adding a tiny bit of oil to the dough can also improve softness.
- FOR MORE- RECIPES – recipedrip.com