It’s hard to resist a freshly made, straight off the pan roti that’s dripping in ghee!
These rotis, made with Atta, a finely ground whole wheat flour, are light, crispy and oh so tasty. Atta is the traditional flour used in making rotis and is nuttier, with a more chewy texture than rotis made with white or brown flour.
An everyday bread, these rotis are the perfect accompaniment to any curry dish.
Ingredients in bold available at The Spice Emporium.
450g Atta flour (Indian origin)
1 tsp fine salt
3 tsp oil
250 ml room temperature water
Ghee (clarified butter) for brushing
In a medium bowl, sieve in the atta.
Mix in remaining ingredients, except ghee, to make a soft pliable dough.
Divide dough into 24 equal portions. Take 1 dough portion in your hand and roll into 5cm balls. Repeat for all dough portions.
On a flat marble/granite or glass surface that will be used for rolling roti, dust flour to prevent sticking.
Take on dough ball and flatten slightly between your palms. Dust both sides lightly with flour.
Place dough ball on the flat surface and gently roll out using a thin rolling pin dusted in flour. Start first from top to bottom, then left to right. Slowly rolling the dough into a ±14cm circle with ±1.5mm thickness throughout.
On medium heat, place a roti tawa or flat bottom non-stick pan on stove.
When the tawa has heated, gently place the roti flat on it.
When the surface of the roti starts to bubble, using a spatula, turn the roti over. The underside should have light brown spots.
The roti will start to rise as it fills with steam. Once the underside has lightly browned turn over once again and allow to cook completely.
Remove the roti from the heat, place on a side plate and lightly brush with ghee.
Repeat for the remaining dough balls.
- Serve warm with a curry of your choice.
- To reheat, place the rotis in the microwave for 10 seconds. Or reheat individually on the tawa on medium heat.
- Atta roti is best eaten fresh or on the same day.