This everyday Indian flatbread was a staple growing up, one that I ate every single day.
Roti is made of whole wheat flour and nothing else really and is eaten in India with dal and curries.
I was born and raised in north India and grew up eating it everyday of my life.
Roti, dal and rice were always on the table in my house for literally every meal.
It took me several years to learn to how to make a good roti. Trust me, it’s a skill which needs a lot of practice.
I learnt so much cooking but this was something that took time. Now, after making years I am confident enough to make rotis and make them several times every week.
In simple words, roti is a flatbread made with wholemeal wheat flour. It is known as “atta” in hindi.
Atta is also used to make other breads like paratha and puris in India on a daily basis.
Roti is simplest bread that is made everyday in Indian households. It is made with only 2 ingredients- atta (the wheat flour) and water.
Some people add salt, some add oil but in my house it was always made with these 2 ingredients only.
It is known by different names in different parts of the country and sometimes there’s also a difference in the way you cook it.
They might have some difference in their thickness (like rotli in Gujarat is very thin while my North-Indian version is slightly thicker) and the way they are cooked but more or less they are same.
You need a rolling pin and a rolling board to make this flatbread. We call it chakla (the board) and belan (the rolling pin) in hindi.
Is roti vegan? Yes, if you don’t apply ghee on the roti after it’s cooked, then it is vegan.
My mom never applied any ghee on roti, I guess it’s just not a tradition to have ghee on roti in eastern Uttar Pradesh (where I am from).
On the other hand, Sarvesh never ate roti without ghee! He’s a punjabi and ghee is must on rotis for him.
Tips to make soft rotis
One of the biggest challenges that I faced when I first started making rotis was that they never turned out soft.
Sometimes, they would be so hard that they could crack like a wafer. Not kidding!
Over the years and hundred of roti later, I can now make good rotis. I tried everything from adding milk to yogurt and what not but eventually realized that you don’t need any of these.
It’s a skill which comes with practice. The more you make it, the better you will get. Each step right from making the dough, kneading it, to rolling the roti is important and has an effect on the final outcome.
I am sharing you some of the things that I have learned in my roti making journey!
The dough needs to be soft and pliable– now, I know this can get confusing. But you have to knead a soft dough.
If the dough feels too tight- add more water, start by adding 1-2 teaspoons at a time and add more as needed.
If the dough feels too wet/sticky- add more flour.
It should be smooth and when you press the dough with your fingers, it should leave an impression.
Knead with warm water- not a really big deal but it definitely helps if you use warm water to knead the dough.
You can even add some oil to the dough. I don’t do it though but some swear by it.
Knead the dough with the knuckles on your fingers- stretch the dough, knead using the knuckles, then fold and knead again.
Keep doing this until your dough is smooth and pliable.
Let the dough rest for 20 to 30 minutes- now this is really important. After you knead the dough, cover it with a damp cloth or a damp paper towel and let it rest for 20 to 30 minutes.
The makes the rolling easier, the rotis so much better.
Roll each dough ball to a smooth ball, round and no cracks- to roll a good roti, start with making sure that dough that you are going to roll is round and smooth.
If you start with a nice round and smooth dough, your chances of making a good roti will increase. Once the ball is round, then press it lightly between your palms to make it little flat.
Roll evenly using a rolling pin– ah! the toughest thing to do and this definitely comes with practice.
You have to apply equal pressure while rolling the roti and once you master it, the roti will automatically move as you roll.
Move the rolling pin all the way through the rolled roti so that it rolls evenly from all sides. Comes with practice so definitely don’t worry if you can’t do it in the first go.
Tawa should be hot before you add the rolled roti– this is one mistake that I did when I started making rotis and paratha. My tawa wouldn’t be hot enough and I would add the rolled roti to it.
The roti will take more time to cook since the tawa was not hot and that would result in a hard over-cooked roti.
So, make sure sure the tawa is heated well on medium-high heat before you put the roti on it.
Dust the dry flour (atta) from the rolled roti before putting it on the hot tawa– it makes your roti less dry and more soft.
Apply ghee once done- to add to the flavor and also to keep them soft, brush them with ghee once cooked.
How is Roti Cooked
So this will vary in different parts of the country.
At my home, it was first rolled and cooked on tawa until cooked slightly and then put on direct flame until it puffs.
But at a lot of people I know (including my mother-in-law), cook it all on the tawa.
She simply uses a cloth to puff the roti directly on the tawa. Both ways are fine, it’s just what you are used to.
I usually puff it directly on flame since I like the taste better that way or maybe it’s because my tastes buds are just more used to that taste of the bread cooked on direct flame.
How To Knead Roti / Chapathi Dough In 1 Minute | Easy Method
FAQ
How long does it take to cook roti?
How do you cook a roti?
Use a rolling pin to roll the dough into a rough circle about 8-9 inches across. It should be rolled out very thin, see photos. Cook the Roti. Set a cast iron skillet, griddle, or large frying pan over medium or medium high heat. Let it preheat for at least a couple minutes so that it’s very hot. Steam the Roti.
How to make a good roti?
The makes the rolling easier, the rotis so much better. Roll each dough ball to a smooth ball, round and no cracks- to roll a good roti, start with making sure that dough that you are going to roll is round and smooth. If you start with a nice round and smooth dough, your chances of making a good roti will increase.
How do you make roti dough?
The dough should be soft and pliable, if it’s too dry add a bit more water as necessary. Cut and roll dough: Cut the dough into 10 equal pieces. Roll out each piece so that it’s about 8 inches in diameter over a lightly dusted work surface. Cook roti: Cook each piece of roti in a hot skillet over medium high heat.
How long do you cook a rolled roti?
Dust excess flour off the rolled roti and place it on the hot tawa. Let it cook for 15-30 seconds until you see some bubbles on top side. At this point flip the roti, you don’t want the first side to cook too much. Now, let the other side cook more than the first side, around 30 seconds more.