Roti is a delicious flat bread native to India. There are many versions and varieties. Today I will be sharing with you my version which is made with stoneground unbleached flour. You will only need four ingredients – flour, salt, boiling water and oil.
The key to super soft rotis is, boiling hot water and a soft dough. I choose to cook my rotis without oil or butter because its a healthier option and does not compromise on the taste or texture of the rotis.
Preparation: 20 Mins Cooking time: 25- 30 mins
Ingredients
2 cups (250ml+250ml) Eureka cake wheat flour (stoneground unbleached flour) *see note for alternative flour
1/4 tsp salt
1 1/2 cups (250ml+125ml) boiling hot water
3 Tbsp (45ml) oil
Flour for dusting and rolling
You will need a rolling pin
Let’s get rolling😀
Add the flour and salt to a large dish.
Pour in the boiling water.
Bring the dough together with a fork then add the oil.
Use your hand to knead the dough for about 5 minutes. (If the dough is too hot for you, allow it to cool a bit then start kneading it with your hands).
When the dough is soft and smooth – leave it in your mixing dish and cover with cling wrap or a pot lid. Let it rest for 8-10 mins. (Kneading your dough and resting it allows the to gluten to develop hence super soft rotis).
After the dough has rested – remove it from the dish and roll it into a thick log about 30cm.
Use a knife and cut about 9-11 pieces -.roll these pieces into small balls.
Place these balls in a lightly floured dish and cover them to prevent them from drying out while you roll out the rotis.
Add 1 cup flour to a saucer then
Sprinkle some flour on a clean surface.
Take one ball place it on the floured surface and gently flatten out with four fingers. Dust with a bit of flour.
Use the rolling pin to roll out nice and thin. Roll out 3-4 rotis at a time – cook and repeat.
Heat a non-stick pan or thawa to medium hot (the pan should be fairly hot).
Place the roti in the pan or thawa.
Let that cook for 10 seconds then flip it over and cook for 30 seconds until there are some nice brown spots.
Then turn it over the roti will will start to puff up. You may use spatula to help distribute the steam. (Careful not to burn the roti) once cooked place in a sealed container wrapping in a cotton kitchen cloth. This will keep your rotis super soft. Repeat until all the rotis are cooked.
Special note:
If you use any other refined, white cake wheat flour like eg: snowflake you will only need 3/4 cup boiling water.