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.
Private Notes
Leave a Private Comment on this recipe and see it here.
Ratings
4 out of 5
730 user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
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?
Bett
Am I missing something obvious? Or is water (and how much one would need) not included in the ingredients section? Can someone please tell me how much water to use?
VYP
@Bett just enough that the dough is together and pliable to roll the discs smoothly. I haven’t measured it.
VYP
@Bett in step 1 she mentions 3/4 th cup water. I would start will less and add more slowly. Until you can judge what level of pliability works for you.
VYP
This is a “Phulka” For making a “phulka” the most important thing is to roll it evenly. Roll the outer edges first and then evenly flatten it out. Dusting it lightly with flour helps keep it “rotating” on the rolling surface.
Roll out a few and then cook them on the pan.
The surface of the pan has to be hot before you put the phulka/ roti on it. Now lower the heat to low. Let it cook for maybe 40 secs just until you see a few heat / air bubbles. This first side needs to be not fully cooked. Now turn up the heat on the stove to medium high. Flip the phulka/ roti and cook it on the pan until fully cooked. A few light brown spots appear. Then take the pan off the heat. Be careful use tongs . Take the phulka/ roti and place it on the fire directly and cook it . 30 seconds Until the it is a full balloon. It needs to be flipped 3 times. If the burners are too hot it make burn the phulka/ roti and make a hole in it. So careful. Or the steam escapes and no balloon. Eyeball it . Practice makes perfect. The side that comes in contact with the heat on the pan first is the top side.
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.
VYP
@Hans M evenly thin to thickness of crepe for a phulka. It can be thicker for paratha or chapati.
VYP
@Hans M a pancake would be too thick. The dough would be raw inside and will not cook
