Roti Bread Recipe

Whole wheat flour: This is the main ingredient for the roti, providing a nutty flavor and a slightly coarse texture.

Salt: Enhances the flavor of the roti, making it more palatable.

Water: Used to bind the flour and salt together, forming a soft dough.

When kneading the dough, ensure it is soft but not sticky. This can be achieved by adding water gradually and feeling the texture with your hands. If the dough is too sticky, sprinkle a little more flour and continue kneading until it reaches the right consistency. This will make it easier to roll out into thin circles and will result in a better texture for your roti.

• 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.