Roti Bread Recipe

Whole wheat flour: This is the main ingredient for making roti, providing the necessary structure and texture. Look for finely milled whole wheat flour, often labeled as atta in Indian grocery stores.

Salt: A small amount of salt enhances the flavor of the roti, making it more enjoyable to eat.

Water: Water is used to bind the flour and salt together, forming a soft and pliable dough.

When kneading the dough, ensure it is soft but not sticky. If the dough feels too dry, add a little more water gradually. Conversely, if it becomes too sticky, sprinkle a bit more flour. This balance is crucial for achieving the perfect roti texture.

• whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used if you do not have whole wheat flour, though the texture and nutritional content will differ slightly.

• whole wheat flour - Substitute with spelt flour: Spelt flour has a similar nutty flavor and nutritional profile, making it a good alternative.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt for a slightly different mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt can be used, but you may need to adjust the quantity as it has larger grains.

• water - Substitute with milk: Milk can add a richer flavor and softer texture to the roti.

• water - Substitute with buttermilk: Buttermilk can provide a tangy flavor and tenderize the dough, making the roti softer.

• Allow the roti bread to cool completely before storing. This prevents condensation, which can make the bread soggy.

• Place the cooled roti in an airtight container or a resealable plastic bag. If stacking, separate each roti with a piece of parchment paper to prevent them from sticking together.

• Store the container or bag in the refrigerator if you plan to consume the roti bread within 2-3 days. This keeps them fresh and ready to reheat.

• For longer storage, consider freezing the roti. Place the parchment-separated roti bread in a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to use, thaw the roti at room temperature or in the refrigerator overnight. This ensures they maintain their texture and flavor.

• Reheat the roti bread on a hot griddle or tawa for a few seconds on each side until warmed through. Alternatively, you can microwave them for 10-15 seconds, wrapped in a damp paper towel to retain moisture.

• Serve the reheated roti with your favorite curry or dish, enjoying the same delicious taste as freshly made.

• Stovetop Method: Place a griddle or tawa over medium heat. Once hot, place the roti on the griddle and cook for about 30 seconds on each side, pressing gently with a cloth or spatula to ensure even reheating. This method helps retain the roti's original texture.

• Microwave Method: Wrap the roti in a slightly damp paper towel and place it on a microwave-safe plate. Heat on high for 15-20 seconds. The damp paper towel helps to keep the roti soft and prevents it from drying out.

• Oven Method: Preheat your oven to 300°F (150°C). Wrap the roti in aluminum foil to prevent it from drying out. Place the wrapped roti on a baking sheet and heat for about 10 minutes. This method is great for reheating multiple rotis at once.

• Steaming Method: Use a steamer basket over boiling water. Place the roti in the basket and cover with a lid. Steam for about 1-2 minutes. This method keeps the roti moist and soft, similar to freshly made.

• Toaster Method: For a quick and crispy option, place the roti in a toaster on a low setting. Toast for about 1 minute, keeping an eye on it to prevent burning. This method adds a slight crunch to the roti.

• Panini Press Method: If you have a panini press, preheat it and place the roti inside. Press for about 1-2 minutes. This method gives the roti a nice, even heat and a bit of crispiness.

• Mixing bowl: A large bowl to combine the flour and salt, and to knead the dough.

• Measuring cups: Used to measure the exact amount of flour and water needed for the recipe.

• Measuring spoons: Used to measure the salt accurately.

• Rolling pin: Essential for rolling the dough balls into thin circles.

• Griddle: A flat cooking surface to cook the roti evenly.

• Tawa: An alternative to a griddle, traditionally used in Indian cooking for making roti.

• Spatula: Useful for flipping the roti while cooking.

• Kitchen towel: To cover the dough balls and keep them from drying out before cooking.

• Plate: To place the cooked roti before serving.

• Plastic wrap: Optional, to cover the dough while it rests.

Prepare the dough in advance: Mix the flour and salt with water, then refrigerate the dough for up to 24 hours.

Use a food processor: Speed up the kneading process by using a food processor to mix the dough.

Preheat the griddle: Ensure the griddle or tawa is hot before you start cooking to reduce cooking time.

Batch rolling: Roll out multiple rotis at once and layer them with parchment paper to save time.

Cook multiple rotis: If your griddle is large enough, cook several rotis simultaneously.