Roti Bread Recipe

Whole wheat flour: This is the main ingredient and gives the roti its soft texture and nutty flavor.

Salt: Just a little bit to bring out the flavors in the dough.

Water: Used to bring the dough together and make it soft enough to roll out.

One of the trickiest parts of making roti bread is rolling out the dough balls into thin, even circles. Getting them just right helps the roti cook evenly and puff up nicely on the griddle. Here’s a simple way to roll your dough without it sticking or tearing:

1. Lightly dust your work surface and rolling pin with a little whole wheat flour. This stops the dough from sticking.
2. Take one dough ball and gently press it down with your fingers to flatten it a bit before rolling.
3. Roll the dough from the center outward, turning it a little after each roll. This helps keep the circle shape.
4. Don’t press too hard! If you roll too firmly, the dough can get tough or tear. A gentle, steady pressure works best.
5. If the dough starts sticking, sprinkle a tiny bit more flour on top or under the dough.

Rolling the dough evenly means your roti cooks well on the griddle, with those nice golden brown spots that make it taste so good. If the dough is too thick in some spots, those parts might stay doughy or take longer to cook. Thin, even circles also puff up better, which makes the bread soft and light.

When I first tried rolling roti dough, I pressed too hard and ended up with some tough spots. After I learned to be gentle and dust with flour, it got way easier and the bread turned out soft every time. Also, I like to keep a little bowl of flour nearby so I can quickly dust the dough if it starts sticking while I roll. It saves a lot of frustration and keeps things moving smoothly.

Give it a try, and don’t worry if your circles aren’t perfect at first. With a bit of practice, you’ll get the hang of it and enjoy making fresh roti bread that’s just right!

• whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used but will result in a softer texture and less nutty flavor compared to whole wheat flour.

• whole wheat flour - Substitute with spelt flour: Spelt flour has a similar nutritional profile and texture, making it a good alternative to whole wheat flour.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt can be used but you may need to adjust the quantity slightly due to its coarser texture.

• water - Substitute with milk: Milk can add a richer flavor and softer texture to the roti.

• water - Substitute with yogurt: Yogurt can make the dough softer and add a slight tanginess, but you may need to adjust the quantity to achieve the right dough consistency.

• Allow the roti to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Place the cooled roti in an airtight container or a resealable plastic bag. If stacking multiple pieces, separate each with a piece of parchment paper to avoid sticking.
• Store the container or bag in the refrigerator for up to 3 days. For longer storage, consider freezing.
• To freeze, lay the roti flat on a baking sheet lined with parchment paper. Ensure they do not overlap.
• Once the roti are frozen solid, transfer them to a resealable freezer bag. Label the bag with the date for easy tracking.
• When ready to use, thaw the roti at room temperature or in the refrigerator. Reheat on a hot griddle or in the microwave wrapped in a damp paper towel to restore softness.
• For added flavor, brush the reheated roti with a bit of ghee or butter before serving.

• Wrap the roti in a damp cloth and microwave for 15-20 seconds. The moisture from the cloth will help keep the roti soft and pliable.
• Heat a skillet or griddle over medium heat and place the roti on it. Cook for about 30 seconds on each side, pressing gently with a spatula to ensure even heating.
• Preheat your oven to 350°F (175°C). Wrap the roti in aluminum foil and place it in the oven for 5-7 minutes. This method is great for reheating multiple rotis at once.
• Use a steamer to reheat the roti. Place the roti in the steamer basket and steam for 1-2 minutes. This method helps retain the roti's moisture and softness.
• If you have a toaster oven, set it to a low heat setting and place the roti inside for 2-3 minutes. This method is quick and effective for a single roti.

• Mixing bowl: Use this to combine the flour and salt, and to knead the dough.

• Measuring cups: Essential for accurately measuring the flour and water.

• Measuring spoons: Necessary for measuring the salt precisely.

• Rolling pin: This will help you roll the dough balls into thin circles.

• Griddle: A hot surface to cook the roti until both sides are golden brown.

• Spatula: Useful for flipping the roti on the griddle.

• Dough scraper: Handy for dividing the dough into small balls.

• Kitchen towel: To cover the dough balls and keep them from drying out before cooking.

Prepare ingredients in advance: Measure and mix the flour and salt ahead of time to streamline the process.

Use a food processor: Quickly knead the dough by using a food processor instead of doing it by hand.

Preheat the griddle: Ensure the griddle is hot before you start cooking to speed up the cooking time.

Roll multiple at once: Roll out several dough balls into circles before you start cooking to save time.

Keep dough covered: Keep the dough balls covered with a damp cloth to prevent them from drying out while you work.