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Roti is a flat and unleavened bread made with wholemeal flour. It is traditionally cooked on an iron griddle called tava, an important vessel in the Indian cuisine. In Indian cuisine, roti is as essential as rice.

YEALD : 20 / SERVINGS : 10

Ingredients :

• Wheat Flour : 500 ml
• Water : 230 ml
• oil : 20 ml
• salt : 1/2 Tea Spoon

Method :

• In a large bowl sieve flour and add salt in it.
• Add oil in flour and start mixing with hands until oil is mixed completely.
• Now start adding water (Luke warm optional, adding Luke warm water will make dough soft ) little by little and kneed it with with your knuckles.
• When it combines start kneading it until combined.

• Keep dough for resting for 25-30 minutes, cover it with damp towel or cling wrap. ( resting dough will help gluon relax that will result in soft roti)
• Now make 25-27 gram balls each,
• Then start rolling the roti, using a rolling board and rolling pin. Move the rolling pin lengthwise across the dough applying gentle pressure as you roll.
• If you are rolling it correctly, the dough will move in circular motion on its own and the roti will roll evenly.
• Heat the tawa (skillet) on medium-high heat. Make sure the tawa is hot enough before you place the roti on the tawa.

• Dust excess flour off the rolled roti and place it on the hot tawa. cook 30 secs each sides
• Now, remove the roti from the tawa using a tong and place it directly on flame with the first side (which was little less cooked) directly on the flame.
• The roti if rolled evenly will puff up, flip with a tong to cook the other side as well. The roti is done when it has brown spots, don’t burn it.