Roti is an unleavened Indian bread that is traditionally eaten with lunch and dinner. Roti is made with just 2 ingredients, atta and water!
WHAT IS ATTA, AND WHERE CAN I BUY IT?
Atta is stone-ground wholemeal wheat flour. Atta can be purchased at Indian grocery stores or from the Asian food aisle at your local supermarket.
Add flour to a small bowl.
Gradually add in water until a dough forms.
Knead until smooth.
Lightly grease and place in a airtight container. Heat a cast iron pan over high-heat until smoking, and then reduce to low heat.
Roll into a small ball, slightly smaller than a golf ball.
Coat in flour and roll. Repeat until a rolled into a 6-inch circle.
Place on the hot pan.
Flip over once the roti darkens in colour.
Flip again once bubbly.
Next, press roti firmly until inflates with air.
Cook until browned on bottom and lightly coat with ghee or oil.
- 2 cup stoneground wholemeal flour (atta)
- 2/3 cup room temperature water
- 1 tsp ghee or canola oil
- atta (for rolling)
Place flour in a small bowl.
Gradually mix in water until a dough forms.
Knead until smooth, and coat with ghee or oil. Heat a cast iron pan until smoking, then reduce to low heat.
Roll into in a bowl, slightly smaller than a golf ball.
Coat in flour and roll and repeat until rolled into a 6-inch circle.
Place on the pan and cook until roti darkens.
Flip over and cook until bubbly.
Press until roti inflates and cook until bottom browns.
Spread ghee or oil over top.
Enjoy! Place any leftover dough in an airtight container for 3-5 days.