Punjabi Style Homemade Roti
"Being an American, it took a LOT of time and hard work to accomplish the art of making roti (or chapati). But it is a very healthy and delicious flat bread. Enjoy!
One thing you'll need to get started is a large non-stick skillet, some tongs for beginners -to prevent burning your hands, and a gas (open flame) oven is best. A rolling pin and a nice flat surface is necessary."
- Ready In:
- 1hr 5mins
- Ingredients:
- 4
- Serves:
-
4-6
ingredients
- 2 1⁄2 cups whole wheat flour
- 1 1⁄4 cups water (room temp)
- 1⁄2 teaspoon salt
- 1 cup whole wheat flour (separate for dousing on the rolling pin and surface area)
directions
- Add the salt and water together and mix in a small bowl.
- Combine the salted water with 2 1/2 cups of Whole Wheat Flour in a large mixing bowl. Beat and roll the thick bread mixture by hand until all the flour is evenly textured and smooth. The dough should be firm but moist.
- Using the palm of your hands, roll the dough into the size of a plum. Be sure that you roll it as evenly as possible with no bunching of the dough. There should be enough dough balls to make about 16-18 rotis total. Keep the dough in the bowl covered with a dishcloth to sustain moisture.
- On a flat surface, douse some whole wheat flour on the area to keep the dough from sticking. Douse the rolling pin with flour as well.
- Take one dough ball from the bowl and using the rolling pin, roll out the dough into a round shape, doing it as flat as possible. The round roti dough should be rolled out as thin as possible but without any holes. If you mess up, add a few drops of water and re-roll and start over again. The shape is not as important as is making it as thin and even as possible in consistency.
- After rolling out all of the dough balls begin the step of cooking the bread. Turn the gas oven on at HIGH. Let the skillet get nice and hot.
- Place one flat and round roti on the skillet. Let it heat up until the edges start to rise over the surface. Quickly flip the roti using a tong to prevent finger burns.
- When the other side appears to have small bubbles or bumps, then quickly lift it with the tong. Moving the skillet or using a second burner on HIGH, place the roti directly on the fire. It will puff up into a ball.
- After a few seconds, flip the roti over the flame to cook the other side. Try to avoid it from catching on fire and apply it evenly. This part goes very quickly.
- Place the hot roti in a warming plate or tortilla basket. Put a lid over it to keep it hot.
- Repeat the above steps to make the remaining rotis.
- When re-heating rotis be sure to add a splash of water on both sides before microwaving. It will keep the bread from becoming hard. Roti is best served when hot and before serving they should be covered at all times as they are very delicate breads.
- Finally, always remember to add a splash of water to your dough if it seems to be drying out or not shaping as it should. When the bread is rolled thinnest, it tastes best. Practice is key and caution should be used with open flames. Opening windows and turning on the oven fan at high will help circulate the air and keep out a burning smell.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
these were good ,mine had a little problem just like my homemade tortillas do .i made this with your recipe #256831 and it went perfectly
RECIPE SUBMITTED BY
I am a stay at home mother of a toddler daughter, Farah, and a newborn son, Zane. My husband is in the military and we have lived all over and love to travel.
I don't have a favorite cookbook, rather my best source of cooking techniques are southeast asian cuisine learned from locals. I love to watch BBC Food Channel the most. I am not a fan of Rachel Ray or Emeril's 'kick it up a notch' nonsense!
