How to Make Soft Roti

Roti is a bread that is most commonly found in India but is also served in Pakistan, Sri Lanka, Bangladesh and Trinidad and Tobago. Soft roti, while a flat bread, is different from naan (another Indian flat bread) because it is not made with yeast. Roti is pronounced "rho tee" and it looks very much like a tortilla. Soft roti can be served with ghee (clarified butter) and is also served alongside cooked vegetables or curries. Roti should always be made with wheat flour.

Things You'll Need

• 2 cups wheat flour
• 1/2 tsp. salt
• 2/3 cup water
• 2 tbsp. milk
• 1 tbsp. vegetable oil
• Medium bowl
• Skillet
• Rolling pin
• Spatula

Instructions

1. Mix all the ingredients together in a medium-sized bowl. Stir until the ingredients are completely blended and the mix pulls away from the sides of the bowl.

2. Place the dough on a floured surface and knead for 10 minutes.

3. Separate the dough into 12 pieces and shape them into rounds. To shape the roti, make a ball with each piece of dough, using your hands to flatten the dough and make them into 6-inch rounds using the rolling pin. Cover the rounds with a damp cloth to keep them from drying out as you work with each one.

4. Heat a skillet on medium high heat. Place a roti round on the skillet and cook for one minute. Turn the bread over, cook for one more minute, turn once more and cook for one more minute.

5. Remove the roti and serve hot.

References

• "Soya Rotis & Subzis"; Tarla Dalal and Payal Choksi; 2007
• "Golgappu Makes a Roti"; Tarla Dalal; 2008
• "The Classic 1000 Indian Recipes"; Wendy Hobson; 2002