Roti

Discover the joys of making your own Indian flatbreads with Vicky Bhogal's detailed recipe for home-made roti
By Vicky Bhogal
Roti
  • Rating:
  • Serves: 6
  • Cook Time: 20 minutes
  • Prep Time: 50 minutes plus at least 30 mins refrigerating
  • Effort: medium

Ingredients

main

  • 300 g roti flour, white, brown or wholemeal, plus extra for dusting
  • butter, for shallow-frying

Method

1. Place the flour in a large, shallow mixing bowl. Gradually add in just enough water to form a dough, using your hands to bind the flour together.

2. Wash your hands, then place the dough on a lightly floured work surface. Knead the dough thoroughly using your knuckles, folding dough in and turning over repeatedly.

3. Cover and refrigerate for at least 30 minutes.

4. To make the roti, fill a large shallow dish with roti flour and place it on the worktop together with a rolling pin, a plate, a pair of tongs, the butter and a teaspoon.

5. Gently heat a thawa or griddle pan or heavy-based frying pan.

6. Take the dough and divide it into 6 even-sized portions, each the size of a small satsuma.

7. Dust the worktop lightly with roti flour. Take a portion of the dough and roll into an even ball in your hands. Place the ball on the work surface and flatten with your fingers. Cup your hands and use the edges of your hands (your little finger side) to make the disc perfectly round. Flatten again with your fingers.

8. Using the rolling pin, gently roll out the roti to form a flat round. Turn over and roll the other side.

9. Lay the roti in the dish of flour to coat it on both sides. Shake off excess flour and lay the roti on the worktop again.

10. Roll out, using a circular motion to increase the size of the roti, and then turn over and roll the other side. Continue this process until you have an even and round roti the size of a saucer, but not too thin.

11. Gently pick up the roti and gently toss from palm to palm in a pat-a-cake action, rotating the roti to shake off excess flour and even out the size.

12. Slap the roti flat on to the centre of the thawa, griddle or frying pan. After 4 seconds, when you see the roti becoming slightly brown, turn over with the tongs.

13. When small bubbles begin to appear, about 6 seconds, pick up the roti with tongs with one hand whilst picking up the thawa, griddle or frying pan away from the heat with the other.

14. Place the roti, same-side down, straight on to the gas ring, moving around slightly with the tongs. The roti should completely puff up. Turn over immediately for 2 seconds and then return the thawa, griddle or frying pan to the ring.

15. Place the roti, most-cooked-side upwards, on a plate and spread with a little butter using the teaspoon.

16. Set aside to keep warm, while you repeat the process with the remaining balls of dough.

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