Roti, a staple flatbread made from whole wheat flour, is not only nutritious but also versatile, pairing beautifully with a variety of dishes. Making perfect roti is an essential skill in many kitchens, especially if you enjoy Indian cuisine.
While it may seem simple, achieving the right texture and flavour requires a bit of practice and the right technique. In this blog, let's see the step-by-step process of making soft and fluffy rotis that puff up perfectly every time.
Ingredients to Make Perfect Rotis
- 2 cups whole wheat flour
- ¾ cup water (adjust as needed)
- 1 tablespoon oil or ghee (optional)
- ½ teaspoon salt.
Step 1: Preparing The Dough
The key to a soft and pliable roti lies in the dough. Start by combining the whole wheat flour with a pinch of salt in a large mixing bowl. While some prefer to keep the dough plain, adding a little salt enhances the flavour.
Gradually add water to the flour, mixing it in with your hand or a spoon. You want the dough to come together in a soft and smooth way. Kneading is crucial so spend about 8-10 minutes working the dough until it’s smooth and elastic. If it feels too sticky, add a bit more flour. if it’s too dry, sprinkle in some more water.
For an extra touch of softness, you can knead in a tablespoon of oil or ghee. Once the dough is ready, cover it with a damp cloth and let it rest for 15-20 minutes. This resting period is important as it allows the gluten to relax, making the dough easier to roll out.
Step 2: Rolling The Roti
After the dough has rested, divide it into small, equal-sized balls, roughly the size of a golf ball. Lightly dust your rolling surface and rolling pin with dry flour to prevent sticking.
Take one dough ball, flatten it slightly, and start rolling it out into a circle about 5-6 inches in diameter. The trick is to apply even pressure while rolling, ensuring the roti is uniformly thick. If the edges crack or the roti isn’t round, don’t worry, practice makes perfect.
Step 3: Cooking The Roti
Heat a tawa (griddle) over medium-high heat. The tawa should be hot, but not smoking. Place your rolled-out roti on the hot tawa. Within 15-20 seconds, you should see bubbles forming on the surface. Now flip the roti.
Cook the other side for another 15-20 seconds, until you see light brown spots. Flip the roti again and use a clean cloth or spatula to gently press down on the surface. This will help the roti puff up beautifully. Cook for a few more seconds on each side, ensuring it’s fully cooked and puffed.
Step 4: Serving The Roti
Once cooked, remove the roti from the tawa and, while it’s still hot, brush it with a little ghee or butter for added flavour and softness. Serve your freshly made rotis immediately with your favourite curry, dal, or sabzi.
Tips for Making The Perfect Roti
Here are some tips to help you make perfect rotis everytime
1. Dough Consistency
The dough should be soft and pliable, but not too sticky. If it’s too dry, your rotis will be tough and rough. if it’s too wet, they’ll be difficult to roll out. So, make sure the dough is soft.
2. Resting Time
Don’t skip the resting period. It allows the gluten to relax, making the dough easier to work with and resulting in softer rotis. The more resting time makes the roti more soft.
3. Heat Management
The tawa should be hot enough to cook the roti quickly, but not so hot that it burns before it puffs up. Adjust the heat as needed while cooking.
4. Practice
Rolling a perfect roti takes practice. Don’t get discouraged if your first few aren’t perfectly round, focus on even thickness, and with time, your rotis’s shape will improve. With each attempt, you'll get closer to making rotis that are a true delight to eat.
By following these steps and tips, you'll be well on your way to mastering on making delicious rotis. Including roti in your daily diet can contribute to better health, providing you with essential nutrients and energy. Enjoy the process and savour the delicious, homemade rotis with pride!
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