Roti is a type of unleavened flatbread originating from the Indian subcontinent. It is made from whole wheat flour and is a staple in many Indian households. Roti is typically cooked on a hot griddle or tawa and can be served with various dishes, including curries, vegetables, and lentils.
Source: Baking Companion by King Arthur Flour, p. 130.
Makes 8 servings.
Ingredients
- 3 cups (360g) unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons (28g) of vegetable oil
- 3/4 to 1 cup (180 to 240ml) water, at room temperature
Directions
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the oil and enough water to make a soft, but not sticky, dough.
- Let rest for 30 minutes.
- Divide the dough into 8 pieces and roll each piece into a ball.
- Cover the balls with plastic wrap and let rest for 5 minutes.
- Roll each ball into a 6-inch circle on a lightly floured surface.
- Heat a skillet over medium heat.
- Brush the skillet with oil.
- Brush the circle with oil on both sides.
- Cook the circle in the skillet until the top starts to blister and flip it over.
- Cook the other side for 1 additional minute.