Roti Recipe (Wheat Flour Tortilla)
Indian wheat flour tortilla, also known as roti, is a staple during any Indian meal. This roti recipe has as simple a list of ingredients as they come, but does require some time and a bit of skill. Kneading dough can be a tiring task and it is easy to over water. Another thing that requires some practice is rolling the dough consistently and roundly. Finally, you need to have your eye on the skillet as the tortilla can cook deceptively fast.
But if you get past all that, your reward is some tasty and chewy roti bread that goes great with just about anything. It’s got much more pizazz than your average Mexican flour or corn tortilla. Plus making this yourself means you can eat the roti hot off the pan!
Roti Wheat Flour Tortilla Recipe
- 1 cup whole wheat flour
- 1/4 cup oil
- 1/2 cup water
- Add a pinch of salt to the flour.
- Slowly add water a splash at a time to the flour and knead it into a dough
- Cover and let the dough sit for 30 minutes. The longer you let it sit the softer the roti will end up.
- Pull out a handful chunk from the dough and roll it into a ball. Depending on how large or small you want the tortilla to become, use more or less dough.
- With a rolling pin, roll each ball flat into a circle. Use extra flour to prevent things from sticking together.
- Heat a nonstick pan on medium high (use an iron skillet for best results).
- When it gets hot, place a tortilla on it.
- Sprinkle a teaspoon of oil on the tortilla.
- When you see bubbles begin to form, the other side should be slightly browning. Flip the tortilla over.
- When the bottom browns again, flip it over again.
- With a spatula gently push on the tortilla and turn it constantly. The tortilla will bubble even more so.
- When the bottom is covered with light and dark brown, turn it over and repeat the same step for the other side.
- Repeat until dough is used up.