How to make roti – recipe | bread
TThis staple North Indian flatbread comes in a variety of forms – thinner, softer versions cooked on a flat surface Tawa It is also known as chapati, while phulkas Use the same dough, but put it on the fire until it swells like a balloon. Either way, they’re great for chopping meat and vegetables, or for blanching sauce. Years of practice make perfect, but this recipe is a good place to start.
Preparatory school 25 minutes
break 30 minutes
He cooks 15 minutes
makes 8
165 grams of atta (ChAtti) AccuratePlus additional amount for dust removal (see step 1)
¼ teaspoon fine salt
1 teaspoon neutral oil
Ghee or melted butterTo apply (optional)
1 note on flour
If you can’t find atta flour, which is a full-flavored, finely ground flour that can be found in South Asian specialists and large supermarkets, Food writer Rupa Gulati She recommends using a 50:50 mixture of regular flour and whole wheat flour instead. Put the flour and salt in a large bowl, whisk them a little, then make a well in the middle.
2- Add the oil to the flour mixture
Pour oil into the well – as Mallika Basu explains Her book is masalathis added fat helps soften the dough, although “if you keep practicing… you might reach the Holy Grail of roti: a thin, perfectly round roti without the oil,” so if you like your skills, you might prefer to leave it alone.
3 Working in water
Many experienced roti makers use room temperature water, but hot or even warm water will make the dough easier to handle and keep the bread soft longer after it’s cooked. Stir about 100ml of water into the well with the oil, then using your fingertips, gradually incorporate the liquids into the flour.
4 We complete the dough and then knead it
Add more water very slowly until you get a dough that is consistent but sticky and not dry. If it is still dusty, add more water; If it is unmanageably wet, add more flour. Place it on a clean work surface and knead it for 10 minutes until smooth. Add a little extra flour, if necessary, but be stingy with it.
5- Rest the dough and then divide it
Place the dough in a bowl, cover with a plate or tea towel, then leave it to rest for half an hour (this will make it easier to roll out later). Divide the dough into two roughly equal pieces, then divide each piece in half again, then divide again so you have eight pieces in total. Form balls one by one, keeping the remaining pieces of dough covered so they do not dry out. Keep the rolled balls covered as well.
6 Heat the pan
Cut some rough squares out of baking paper, then place a flat frying pan or griddle over medium-low heat (if the roti tastes good, Tawa pan It is not expensive and is also useful for making pancakes and dosa), and heat the dish in a low oven or with hot water.
7 Roll out the roti
On a lightly floured surface, roll one ball into a circle about 12cm wide, then roll it in the flour to make sure it doesn’t stick, rotating the dough a few degrees between each roll to help make it rounder. Store the rolled bread between squares of paper and wrapped in a tea towel.
8 Cook the roti
Increase the heat under your chosen pan to medium-high. Place one piece of bread in the hot pan, leave it to cook until small bubbles appear on the surface, then use tongs or a spoon to turn it over. Cook for another 40-60 seconds, pressing gently with a spatula as they puff, until browned on the underside.
9- Grease with butter and serve hot
Brush each cooked bun with melted ghee or butter, if using, then store on a hot plate and under a tea towel (or wrapped in aluminum foil) while you cook the rest. They are best eaten fresh from the pan; You can store uncooked breadcrumbs for a few hours before cooking, as long as you keep them separated and covered.