Roti Bread Recipe

Whole wheat flour: This is the main ingredient for the roti, providing its structure and texture.

Salt: Enhances the flavor of the roti.

Water: Used to bind the flour and salt together to form a dough.

When kneading the dough, make sure to use the heel of your hand to press and stretch it. This helps develop the gluten in the whole wheat flour, resulting in a more pliable and elastic dough. If the dough feels too sticky, lightly dust your hands and the surface with a bit more flour. Conversely, if the dough is too dry, add a few drops of water at a time until the desired consistency is achieved.

• whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used if you don't have whole wheat flour, but the texture and flavor will be slightly different.

• whole wheat flour - Substitute with spelt flour: Spelt flour is a good alternative as it has a similar nutritional profile and a slightly nutty flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, offering 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 as it has larger grains.

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

• water - Substitute with buttermilk: Buttermilk can add a tangy flavor and make the roti softer.

• Allow the roti to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Place a piece of parchment paper between each roti to prevent them from sticking together.
• Store the roti in an airtight container or a resealable plastic bag. This helps maintain freshness and prevents them from drying out.
• For short-term storage, keep the roti at room temperature. They will stay fresh for up to 2 days.
• For longer storage, place the airtight container or resealable bag in the refrigerator. The roti will remain fresh for up to a week.
• To freeze, stack the roti with parchment paper between each one and place them in a freezer-safe bag. Squeeze out as much air as possible before sealing.
• Label the bag with the date to keep track of freshness. Roti can be frozen for up to 3 months.
• When ready to use, thaw the roti at room temperature or in the refrigerator.
• Reheat the roti on a tawa or skillet over medium heat until warm and pliable. You can also microwave them for a few seconds, but be careful not to overheat, as this can make them tough.
• For added flavor, brush the reheated roti with a little ghee or butter before serving.

• Stovetop Method:

  1. Preheat a skillet or tawa over medium heat.
  2. Lightly brush the roti with ghee or olive oil.
  3. Place the roti on the hot skillet.
  4. Heat for about 30 seconds on each side, or until warmed through and slightly crispy.

• Microwave Method:

  1. Place the roti on a microwave-safe plate.
  2. Cover with a damp paper towel to keep it moist.
  3. Microwave on high for 15-20 seconds.
  4. Check and repeat if necessary, but avoid overheating to prevent drying out.

• Oven Method:

  1. Preheat the oven to 350°F (175°C).
  2. Wrap the roti in aluminum foil to retain moisture.
  3. Place the wrapped roti on a baking sheet.
  4. Heat in the oven for 5-10 minutes, or until warmed through.

• Steaming Method:

  1. Set up a steamer with boiling water.
  2. Place the roti on a plate or steamer basket.
  3. Cover and steam for about 1-2 minutes.
  4. Remove and serve immediately for a soft and pliable texture.

• Toaster Method:

  1. Fold the roti in half or quarters to fit in the toaster.
  2. Toast on a low setting for 1-2 minutes.
  3. Check frequently to avoid burning.
  4. Remove and enjoy a slightly crispy texture.

• Large bowl: For mixing the flour and salt together to form the dough.

• Measuring cups: To accurately measure the flour and water.

• Measuring spoons: To measure the salt precisely.

• Rolling pin: To roll the dough balls into thin circles.

• Tawa: A flat skillet used to cook the roti.

• Spatula: To flip the roti while cooking.

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

• Plate: To place the cooked rotis on.

• Plastic wrap: Optional, to cover the dough while it rests.

Prepare the dough in advance: Mix the whole wheat flour and salt with water, then store the dough in the fridge. This allows you to quickly roll and cook roti when needed.

Use a food processor: Save time by using a food processor to mix and knead the dough, ensuring a smooth and consistent texture.

Preheat the tawa: Always preheat your tawa or skillet before cooking to reduce cooking time and ensure even cooking.

Batch rolling: Roll out multiple roti at once and stack them with parchment paper in between to speed up the cooking process.