fbpx
Just in time for holiday gift giving - FREE shipping on orders over $50!

Roti:  Whole Wheat Indian Flatbread

Yield:  12 Roti

Ingredients

  • 1 cup whole wheat flour + bench flour for rolling and kneading
  • 1 cup barley flour (may omit barley flour and use another 1 cup of whole wheat flour)
  • 2 tablespoon oil; I used canola
  • ¾ cup to 1 cup water
  • Optional:
  • 1 teaspoon oil
  • 1 tablespoon Ghee or butter

Method

Dough

  1. In a large bowl mix both flours and oil and slowly begin adding water until the dough starts to form.
  2. For me, it is typically slightly more than ¾ cup. For you it will depend on the flour and the brand.
  3. Knead the dough and add a bit of water to your hand and knead 2-3 times with your fist.
  4. When you press your finger against the dough, it should leave an impression. This is the right consistency of the dough.
  5. Cover with a damp cloth or plastic wrap and let the dough rest for at least 15 minutes and up to 30 minutes. This helps gluten to release and the dough becomes more elastic.
  6. Remove the cloth/plastic wrap and knead again.
  7. You can use a pastry brush to apply oil to make the edges less sticky, but not necessary.

Rolling

  1. Keep the bench flour on the side and a bit of Ghee or butter if using.
  2. Roll out the large dough into a circle about the size of a large pie plate. Roll it up like you were making cinnamon rolls.
  3. Cut the dough into 12 equal piece and cover them with a damp cloth or paper towel to keep from drying out as you roll the rest out.
  4. Roll out each of them.
    I roll them all out prior to cooking, but I have seen a lot of people cook as they go. I tend to burn things, so that is not my preferred method. I have a few sheets of parchment or wax paper at the ready so that when I am finished rolling out one, I place a paper in between them so that they do not stick. They should be able to fit into a 10” pan. (See photo above)
Cooking
  1. Once all are rolled out then I heat up a cast iron skillet to about medium-high. Since my cast iron is well seasoned, I do not use any oil, but if you are unsure, I would lightly brush the pan with oil.
  2. I toss one dough at a time on the heat until it begins to puff up and bubbles appear, then wait about 15 seconds and flip it and do the same to the other side. See photo.
  3. You can lightly brush with butter or Ghee if you want or eat them plain.

Enjoy!   

Leave a Reply

Your email address will not be published.