Roti, or chapatti, as they are popularly called in India, are prepared daily in most Indian homes. They are best
eaten as soon as they are cooked although they can be kept warm, wrapped in foil and placed in a warm oven.
Preparation Time: 30 minutes
- Wheat Flour – 500 gm
- Water – 200 ml
- Salt – 1 teaspoon
- Mix the flour and salt together in a large bowl. Make a well in the centre and slowly add small quantities of water
until you have a smooth pliable dough. Carry on kneading the dough well until it is fairly stiff. Keep covered with a
wet cotton cloth/kitchen towel until you are ready to use it.
- Divide the dough into 25 equal portions, using one portion at a time and keeping the rest covered. Knead each
portion into a ball.
- Flatten the ball with your hands and place on a floured surface. Using a rolling pin, roll out (using a bit of dry wheat
flour) until you have a circle of about 8 cms in diameters.
- Heat a tava (Indian roti making pan), a heavy griddle or a flat non-stick frying pan. When hot, roast roti on each
side. Keep turning over two or three times till both sides are ready. They usually change to a slightly whitish colour
when nearly cooked.
- Use a kitchen towel to press the centre and edges gently. This allows it to rise slightly. Repeat this to both sides.
- When it is cooked thoroughly, with no raw edges left, remove from heat and serve hot with any curry or vegetables.
Brush only one side lightly with butter or ghee for a slight variation in taste. Mix some onions, coriander, garlic for a
slightly different flavour and taste.
The tava or frying pan must be hot before the roti is put on it. However, heat needs to be reduced after that to allow
slow and thorough cooking!