Entrée: India – Roti (Unleavened Flatbread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 20 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (240 g) whole wheat flour
1 / 2 tsp (2.5 ml) salt
3 / 4 cup (180 ml) water, approx.
1 tbsp (15 ml) ghee or clarified butter (optional)

Show original ingredient measurements

2 cups (240 g) whole wheat flour
1 / 2 tsp salt
3 / 4 cup (180 ml) water, approx.
1 tbsp (15 ml) ghee or clarified butter (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. **Prepare the Dough:** In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water, mixing and kneading continuously, until a smooth and elastic dough forms. Cover with a damp cloth and let it rest for 20-30 minutes.
   
2. **Shape the Rotis:** Divide the dough into equal-sized balls, about the size of a golf ball. On a floured surface, roll out each ball into a thin circle, about 6-7 inches (15.2 to 17.8 cm) in diameter.

3. **Cook the Rotis:** Heat a skillet or tawa over medium-high heat. Carefully place a rolled-out roti onto the hot surface. Cook for about 30 seconds until small bubbles appear, then flip the roti. If desired, apply a small amount of ghee on the cooked side. Cook the second side for another 30 seconds, pressing gently with a spatula for even cooking. Flip once more if needed. Remove when light brown spots appear on both sides. Repeat with remaining dough.

4. **Serve:** Keep the rotis stacked in a covered container to retain moisture and serve immediately with your favorite curries or dishes.

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1. **Prepare the Dough:** In a large mixing bowl, combine the whole wheat flour and salt. Gradually add water, mixing and kneading continuously, until a smooth and elastic dough forms. Cover with a damp cloth and let it rest for 20-30 minutes.
   
2. **Shape the Rotis:** Divide the dough into equal-sized balls, about the size of a golf ball. On a floured surface, roll out each ball into a thin circle, about 6-7 inches in diameter.

3. **Cook the Rotis:** Heat a skillet or tawa over medium-high heat. Carefully place a rolled-out roti onto the hot surface. Cook for about 30 seconds until small bubbles appear, then flip the roti. If desired, apply a small amount of ghee on the cooked side. Cook the second side for another 30 seconds, pressing gently with a spatula for even cooking. Flip once more if needed. Remove when light brown spots appear on both sides. Repeat with remaining dough.

4. **Serve:** Keep the rotis stacked in a covered container to retain moisture and serve immediately with your favorite curries or dishes.

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