How to Make Roti Bread

Roti is a type of round, flat, unleavened bread from India. While most Indian restaurants serve naan (a thin, leavened bread made with yeast and white flour, baked in a tandoor oven), roti is typically made with white flour and cooked on a flat griddle. This bread is fresh and commonly eaten daily alongside curries, chutneys, and other Indian dishes. In fact, roti is often used as a tool for scooping up food. This delicious bread complements many dishes and is incredibly easy to make at home. The recipe provided in this article yields approximately 20-30 pieces of roti.

Choose the flour. Traditional roti recipes require chapatti flour (sometimes written as "chapatti"), also known as atta flour, made from hard wheat. Some recipes list "atta flour" in the ingredients, which refers to chapatti flour (actually, the terms "roti" and "chapatti" are often used interchangeably – both are flat, round, unleavened breads).

• Chapatti/atta flour is a type of whole wheat flour ground finely. This type of flour has been used for centuries to make roti.
• If you cannot find chapatti flour or do not have it available at home, you can substitute with whole wheat flour. However, this flour is relatively heavy, so combining half whole wheat flour and half all-purpose flour will give a texture closer to chapatti flour.
• You can also use all-purpose flour for this recipe if that is the only option available. If you opt for this flour, you will need to use less water. Pay attention to the dough's consistency and texture while mixing; you will understand better as you move on to the next steps.
• Additionally, using only all-purpose flour will result in a roti that is not as chewy and lacks the nutty flavor of the traditional variety.

Choose the oil. You will need some oil to brush on the finished roti, and you may also add a little to the dough. You can use any type of cooking oil such as olive oil, vegetable oil, melted butter, or ghee (clarified butter), but the best choice is ghee.

• Ghee is butter that has been clarified by simmering it at low heat until the water evaporates and the milk solids turn brown. Ghee has a nutty flavor and a caramel-like color. Additionally, ghee has a high smoke point (around 195°C) and is ideal for frying. You can purchase ghee at Indian grocery stores or specialty food stores, or make it at home.

Sift the flour and salt. Place the flour into a large mixing bowl, a stand mixer, or a food processor with a dough hook. Then, add the salt and mix well.

Add ghee (or oil) to the flour. Not all recipes require adding oil to the dough, but doing so will enhance the flavor of the roti and make it softer. Add ghee according to your preference, usually about 1 teaspoon. Gradually mix the dough until it begins to clump together.

• Ensure your hands are clean if mixing by hand. If using a stand mixer, choose a low speed, and if using a food processor, pulse a few times until the dough clumps together.

Thêm nước vào bột mì. Chầm chậm thêm nước ấm vào bột. Bột lúc đầu sẽ như cát nhưng khi thêm nhiều nước thì bột sẽ vón lại thành viên tròn.

• Tuy nhiên, bạn không nên thêm nước quá nhanh vì bột sẽ rất dính và bạn không thể cán mỏng bột.
• Nếu dùng máy đánh trứng hoặc máy xay thực phẩm thì bạn sẽ phải dừng lại vài lần để vét bột ở thành bát xuống trước khi tiếp tục trộn/xay bột.
• Bột sau khi trộn xong sẽ mềm và hơi dính nhưng bạn vẫn có thể dễ dàng lấy ra khỏi tay. Nếu viên bột dính vào tay tức là nó quá ướt và bạn nên thêm bột mì.

Để bột nghỉ. Khi đã nhào bột xong, bạn sẽ phết thêm một ít dầu hoặc ghee lên bột và dùng khăn giấy ẩm hoặc vải quấn quanh bột. Để bột nghỉ khoảng 30 phút (để lâu hơn cũng không sao).

• Cho bột nghỉ sẽ giúp bánh roti mềm hơn. Gluten hình thành trong quá trình nhào bột sẽ ổn định và bọt khí cũng thoát ra ngoài.

Làm nóng bề mặt dụng cụ chế biến. Để làm bánh roti, bạn cần một chiếc chảo bằng hoặc chảo gang có đường kính ít nhất khoảng 20-24cm hoặc tawa bằng sắt (dụng cụ chế biến thức ăn ở Nam Á, Tây Á và Trung Á). Đặt chảo bằng trên lửa to vừa.

• Bạn có thể kiểm tra nhiệt độ của chảo bằng cách cho một hoặc hai nhúm bột mì lên bề mặt chảo. Khi bột chuyển sang màu nâu thì bề mặt chảo đã đủ nóng.
• Hầu hết các công thức làm bánh roti đều khuyên bạn nên làm nóng chảo trong khi cán bột. Nếu bạn mới tập làm bánh roti thì việc cán bột sẽ mất khá nhiều thời gian và khiến cho chảo trở nên quá nóng hoặc bắt đầu bốc khói. Do đó, bạn có thể chờ để làm nóng chảo sau khi cán bột xong.

Prepare the rolling surface. You’ll need a spacious, flat area to roll the dough. A marble countertop or a chapatti rolling board is ideal, but a large wooden cutting board or kitchen counter will also work well. Dust the surface with some flour and keep about ¼ cup of flour aside to rub on your hands while handling the dough. Additionally, sprinkle some flour on the rolling pin.

Knead and divide the dough. Take the dough you’ve kneaded earlier and knead it for another 1 to 2 minutes until it feels uniform. Divide the dough into small, equal-sized portions (about 5 cm in diameter).

Roll out the dough. Take one dough ball and flatten it with your palms. Sprinkle some flour on both sides of the dough ball and roll it out on the flat surface using a rolling pin dusted with flour.

• Move the rolling pin continuously to shape the dough into a circle. Think of a clock while rolling: roll from the 6 o’clock position to 12 o’clock, then from 7 o’clock to 1 o’clock.
• Remember to flip the dough frequently to prevent the underside from sticking to the surface, and don’t forget to sprinkle flour on both the dough and the surface while rolling.
• Aim to create a dough circle about 15-20 cm in diameter but be cautious not to roll it too thin. If it’s too thin, small holes will form on the surface, or the dough may become overly sticky.

Cook the roti. Place the rolled-out dough onto a hot, flat griddle or tawa for 15 to 30 seconds. Flip it when you see bubbles forming on the top. Observe the texture of the top: it will dry out once the bottom is cooked. You can use tongs or a spatula to lift the dough and check the bottom, flipping it when you see brown spots on the surface.

Finish cooking the roti. Cook the other side for another 30 seconds. The roti should puff up (a positive sign!), but press it gently with a clean, dry cloth, focusing on the puffed area (this helps release the air evenly, causing the roti to puff more evenly) and the areas not touching the griddle.

• Don’t hesitate to rotate the roti to prevent it from sticking or burning in any one spot. You can also flip it back to continue cooking for a deeper brown color on the surface.
• Depending on the heat of the griddle, the timing between flips may vary. Focus on the roti’s browning rather than the exact cooking time.

Remove the roti from the griddle and repeat with the next dough ball. Place the finished roti on a clean, dry cloth and brush it with a little ghee or oil, then fold the cloth around it. This will help keep the roti warm and soft while you continue cooking the remaining dough portions.

Enjoy your creation! For an authentic Indian meal, try preparing raita, curry, and Tarka Dal. Serve these dishes alongside your freshly made roti!