*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
the measurements in this is wrong. one cup of water is needed, not 3/4. this will make for a more tender roti. also no oil is needed for good roti. use any type of flour you want. don't over cook.. 30 seconds on each side is fine... otherwise when they cool, they turn really hard.
lots of ways to make roti I guess... My grandma never used oil in the recipe and only does 1 flip. She first has the roti on the tava or frying pan at medium heat until 1 side is done while pressing the edges down into the pan with a tea towel because the edges cook last. She then turn the raw side down on a cooling rack set over another oven element that is set to high. If the first side is done properly the roti fully inflates on the wire rack set over the heat.
I've been making these for years, and I don't use oil. I use whole wheat flour. After you mix all the ingredients let it rest covered for 20 min. Divide into balls sprinkle counter with flour. Take care when making balls, turn the edges under and when you roll out don't put any wrinkles in it as it will effect the final outcome in the oven. If there are no wrinkles it will puff right up, if there are wrinkles, they won't puff up. Turn pan onto med high heat and oven at 450 degrees , when the edges start to turn up, flip and do the same to other side. When second side edges have turned up take out of pan and place in oven, turn on the oven light and watch the show. It's incredible, it puffs up into a big ball of air.. 30 seconds later remove from oven and pat down to let the air escape and butter it. These are used to scoop your curry meats and basmati rice. Excellent. The nex day, I like to take a left over Roti and cold curry chicken and sauce over some rice and roll up. So Good.
You could use butter instead of oil. It will make the rotis softer after they are cooked. Take care not to handle the dough too much.Also brush the roti with ghee or butter it makes it softer and it tastes really good. While rolling it helps to lightly dust the rolling board and pin with some flour so that it doesn't stick.
I can't believe how something so simple can taste so good! I used half bread flour and half white whole wheat flour. I halved the recipe because I didn't want lots of leftovers...I'll never do that again! Husband loved it with tandoori chicken and red lentil dahl. Kids had it sprinkled with cinnamon sugar for dessert. Yum!
To make the rotis soft and poofed try cooking them turning the following way. The first flip right after you place them on the pan aprox 5-6 secs. Now cook this side for about 1 minute or until soft brown spots on the bottom. Now last flip for the roti to rise up a bit. At this point use a spatula or a folded towel to lightly press around the edges to let it rise and its ready. Make sure the dough is soft not sticky or dry. Oil/salt or just plain doesn't matter. I love them every time i have them. Good Luck.
Review this recipe
Thanks for adding your feedback.
Congrats! You saved Roti Bread from India to your Favorites