To make the perfect roti, it all starts with the right ingredients - in this case, atta flour. However, if you can't find atta flour, a 50:50 mixture of plain flour and wholemeal flour will do the trick.
First things first, combine the flour and salt in a large bowl, whisking briefly to incorporate. Then, make a well in the middle of the flour mixture. Next, pour in some oil - around 1 teaspoon should do - into the well. The added fat helps soften the dough, but feel free to leave it out if you're feeling ambitious.
Now, add about 100ml of water to the mixture, stirring with your fingertips until the dough comes together in a ball. You can use room temperature water, or hot or warm water if that's more convenient for you. The key is to make sure the dough is smooth and pliable.
Once the dough is ready, tip it out onto a clean work surface and knead for about 10 minutes, until it's smooth and elastic. Add some extra flour if necessary, but be careful not to overdo it - you want the dough to stay sticky, not dry.
Now, divide the dough into eight equal pieces and roll each one into a ball. Cover the rest of the dough with plastic wrap or a damp cloth while you cook the first batch.
Heat up a pan or flat griddle over medium-high heat - if you're feeling fancy, use a tawa pan to get those perfect rotis. Brush some flour onto the pan and then lay down one of your rolled-out breads. Cook for about 40-60 seconds on each side, until it's golden brown and puffed up.
While you're cooking the first batch, heat up another pan or griddle for the next round. Once all eight rotis are cooked, brush them with some melted ghee or butter if desired - it adds a lovely flavor to these Indian staples.
The best part? Rotis are at their best when they're fresh out of the pan. So go ahead and dig in - you won't be disappointed!
First things first, combine the flour and salt in a large bowl, whisking briefly to incorporate. Then, make a well in the middle of the flour mixture. Next, pour in some oil - around 1 teaspoon should do - into the well. The added fat helps soften the dough, but feel free to leave it out if you're feeling ambitious.
Now, add about 100ml of water to the mixture, stirring with your fingertips until the dough comes together in a ball. You can use room temperature water, or hot or warm water if that's more convenient for you. The key is to make sure the dough is smooth and pliable.
Once the dough is ready, tip it out onto a clean work surface and knead for about 10 minutes, until it's smooth and elastic. Add some extra flour if necessary, but be careful not to overdo it - you want the dough to stay sticky, not dry.
Now, divide the dough into eight equal pieces and roll each one into a ball. Cover the rest of the dough with plastic wrap or a damp cloth while you cook the first batch.
Heat up a pan or flat griddle over medium-high heat - if you're feeling fancy, use a tawa pan to get those perfect rotis. Brush some flour onto the pan and then lay down one of your rolled-out breads. Cook for about 40-60 seconds on each side, until it's golden brown and puffed up.
While you're cooking the first batch, heat up another pan or griddle for the next round. Once all eight rotis are cooked, brush them with some melted ghee or butter if desired - it adds a lovely flavor to these Indian staples.
The best part? Rotis are at their best when they're fresh out of the pan. So go ahead and dig in - you won't be disappointed!
. I've been there too, experimenting with different flours and techniques until it all comes together just right 
. But honestly, sometimes it's okay to take a step back and enjoy the process – like when you're cooking for one and can savor every bite 
. The most important thing is that you love making rotis (or whatever your favorite dish is) 
!
. I mean, who needs store-bought rotis when you can make your own with just flour and water? Plus, it's a great way to bond with family and friends over some delicious homemade food. But, can we talk about how easy it is to mess up the dough? Like, too much flour or not enough oil and you're stuck with this hard-as-rock stuff 
. And don't even get me started on trying to get those perfect golden brown spots... it's all about the technique, right? 
. Also, I'm all about that extra step of brushing with melted ghee or butter - gives it an extra oomph 
. Who cares if the dough is sticky or not? You can just slap some oil on there and be done with it 
. And don't even get me started on kneading for 10 minutes... what a waste of time 
. Just roll out the dough into balls and cook 'em up, who needs all that perfectionism? 
. And let's be real, the best part about roti is eating it on-the-go while you're on your daily commute, not when it's fresh out of the pan... priorities, people! 
Maybe they want us to rely on plain flour and wholemeal flour as a backup plan. And what's with all these tips about using room temp water or hot/warm water? Sounds like someone's trying to manipulate our dough consistency for a specific purpose... maybe to create a new, "improved" type of roti that'll be owned by the flour cartel 
. But, honestly, if I'm being real, I've had some pretty decent ones made with just regular flour too 
. What's most important to me is the amount of oil – 1 tsp is a good starting point, but you can adjust to your liking 
.
) but if you can't get atta flour, you're stuck with a 50:50 mix (aka "good luck with that"). Anyway, I mean, who doesn't love a good roti? It's like the ultimate comfort food... unless you have to knead it for 10 minutes straight – then it's more like the ultimate torture device. But trust me, it's worth it! I just wish they'd come up with a recipe that uses instant flour 
, like what's up with everyone having millions of followers already? Like, I get it, some people are talented or famous, but it's just crazy to me 
. And have you ever tried using a timer while cooking? It saves so much time and reduces those dreaded burnt offerings 
.
. The key to perfect roti is all about finding that balance between using the right amount of water and not overworking the dough. And let's be real, there's nothing quite like biting into a freshly cooked roti straight from the pan 
with a 25% increase from 2019-2023, and it's no surprise why - more people are adopting plant-based diets and having issues with gluten intolerance 
50:50 plain flour and wholemeal flour is a decent alternative to atta flour though, I'd say the UK's spent like £5.6 billion on imported wheat in 2022 alone 
? I'm trying to make some perfect rotis over here, not read a 500-word essay on how to do it! 