Rice & Breads

Roti

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The “daughter-in-law” test. Before I even bother explaining, note that I fail out of choice-ish.

The the old wives tale is that if you roll your rotis perfectly round that you’ll make an excellent daughter-in-law. Needless to say that I was a difficult Punjabi teenager that preferred to spend her time riding tractors, horses, drinking whiskey, and not bothering to learn anything that my future mother-in-law would like because as far as I was concerned, she could go………

Now on to why rotis are amazing. They’re known as rotis, phulkas, or chappatis depending on where you are in the country. They’re warm, fluffy, chewy, and add a lot of flavor and texture to sabjis (vegetables) and daals (lentils). Rotis are the staple grain served with each meal – we even do the desi scramble wrapped in a roti (omg so tasty!)

Roti

0 from 0 votes
Difficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

25

minutes

Ingredients

  • Atta (dough) (recipe available under ingredients)

  • Loose atta (wholemeal wheat flour) for dusting

  • Melted butter/butter substitute for brushing

Directions

  • Prep:
  • Make atta ahead of time and let sit for at least 30 minutes.
  • Fill a small bowl with loose atta.
  • Lightly dust the rolling pin and countertop (rolling surface) with loose atta.
  • Place a tava, nonstick or cast iron dry skillet over low heat.
  • Rub a bit of vegetable oil on your hands and divide dough in 4 equal pieces.
  • Roll each piece into a log about 2 inches thick.
  • You can roll all of the rotis out if you have time but make sure to put wax paper between them to prevent sticking, and place a towel over the rolled balls of dough as well as the rolled rotis to prevent drying.
  • Rolling:
  • Pinch off a golf ball sized piece and roll it into a ball.
  • Flatten the ball into a thick disk – with the palm of your hand.
  • Dredge the disk in the loose atta.
  • Using the rolling pin roll the disk into a flat 6-7 inch diameter circle-ish.
    Turn up the heat on the skillet to medium, until it’s lightly smoking.
  • Cooking:
  • Place the roti into the tava or skillet.
  • When you see the roti change color to a “dryer” brown and see little bubbles flip it over. Approximately 1 minute
  • Cook the other side for approximately 45 seconds and move to open flame.
  • With your tongs flip the roti every few seconds until it puffs up and gets brown spots.
  • Brush with melted butter.
  • Serve warm or wrap in a kitchen towel and place in an insulated container to keep warm.

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