Roti is a basic, everyday bread, but making it takes a lot of skill. The dough is kneaded with just enough water to bring it together and keep it soft and pliable. And though it’s not yeasted, a ball of well-mixed and -rested dough will be supple and almost spongy, as if it were. Cooks who are used to making roti at home can roll out thin, round disks that puff up as if by magic. But the real magic of roti is how a few of them can turn anything — a little kheema, or a few spoonfuls of aloo masala — into a satisfying meal.
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
In a large bowl, mix the flour, oil and salt with ¾ cup lukewarm water. Knead directly in the bowl until smooth, about 5 minutes. If the dough starts to feel dry, add more water as needed, ½ tablespoon at a time. Divide the dough into 12 even balls, placing each ball back in the bowl. Cover the bowl loosely with plastic wrap. Let rest in a warm place for at least 30 minutes or up to 1 hour. The dough should be soft and spongy.
The New York Times Cooking
The New York Times Cooking
The New York Times Cooking
Step 2
Lightly dust your work surface with flour and pat a ball into a thick disk. Use a rolling pin to evenly roll it into a thin, 5-inch-wide disk, flipping and flouring as needed.
Step 3
Heat a large cast-iron skillet over medium-high. Put the disk in the hot pan. When bubbles start to form and the roti starts to turn white, about 30 seconds, flip it over to cook the other side. It should be puffy in places and freckled brown. If you want to fully puff the roti, use tongs to gently place it directly on a low gas flame for about 2 to 3 seconds, then quickly remove it. Use the back of a spoon to lightly coat one side of the roti with ghee, if you like, or leave plain, then tuck into a clean dishcloth to keep warm. Repeat with the remaining dough.
The New York Times Cooking
The New York Times Cooking
Tip
Atta, a finely ground whole-wheat flour you can easily find at any Indian grocery store, produces a smoother, softer and more fully flavored roti than American whole-wheat flour, which is more coarsely ground.
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Comments
stuart itter
Recipe does not mention that the roti is supposed to balloon when cooked.There is a trick to it. Naomi Duguid has some good tips for it. She says not to flip the roti whe rolling it.Roll it from the center out. Limit the rolling to one side. Heat the roti on the rolled side for 15 seconds, then flip it and fry the unrolled side until bubbles begin to form in a about a minute. The flip it again and push lightly on it until it ballons. Force the bubble to widen.
uauage
These were so fun to make with the kids and absolutely addictive. Next time we will make a double batch. Couldn’t find the special Indian flour so used half all-purpose, half whole wheat.
liz rogers
Would whole-wheat pastry flour be an acceptable substitute for atta?
Hans M
"...evenly roll it to an even thin...." My question is, how thin? Thin like a crepe or thin like an Amrican pancake? I am trying to master rotis, but I think I got the thickness wrong, so please give me a hint. Thanks.
Amanda
I used coconut oil instead of a neutral oil and noticed no difference in taste! I also made 8 slightly larger rotis and they were much enjoyed. I agree with the comments stating that the rotis need to puff. I found rolling them on only one side and putting them on the pan rolled side down was the best approach. My mom taught me how to make roti a while ago and she always guided the bubbles along by pressing gently on them to spread throughout the whole roti.
Om_Shanti_406
Followed the instructions closely and they came out great! I say "closely" because I live in Missoula MT, so no atta. I used 1 1/2 C Sunrise Mills Heritage Whole Wheat & 1/2 C Sunrise All-Purpose White Flour. Perfect puff on each one. We had some leftover (only because there are two of us in our household) and saved them in an airtight container to use as wraps. They were gone the next day. These were super easy (to me) and paired perfectly with the Dal I made for dinner. Keeper for sure!
