Roti Bread Recipe

Whole wheat flour: The main ingredient for the dough, providing a hearty and nutty flavor.

Water: Used to hydrate the flour and form the dough.

Salt: Enhances the flavor of the bread.

Oil: Adds moisture and helps in making the dough pliable.

When rolling out the dough, ensure it is evenly thin to achieve a uniform roti. If the dough sticks to the rolling pin, lightly dust it with flour. To get the perfect puffed roti, press gently with a cloth or spatula on the tawa while cooking. This helps to trap steam inside, making the roti puff up beautifully.

• whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used if you prefer a lighter texture, though it will lack the whole grain benefits.

• whole wheat flour - Substitute with spelt flour: Spelt flour has a similar nutritional profile and can provide a slightly nutty flavor.

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

• water - Substitute with yogurt: Yogurt can add a tangy flavor and make the dough softer and more pliable.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be easier to control when seasoning.

• oil - Substitute with ghee: Ghee adds a rich, buttery flavor and is traditional in many Indian breads.

• oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is a good alternative for those avoiding dairy.

• Allow the roti to cool completely before storing. This prevents condensation, which can make them soggy.
• Stack the roti with a piece of parchment paper between each one. This helps to keep them from sticking together.
• Place the stacked roti in an airtight container or a resealable plastic bag. Squeeze out as much air as possible to maintain freshness.
• Store the container or bag in the refrigerator if you plan to use the roti within a few days. They should stay fresh for up to a week.
• For longer storage, place the airtight container or resealable bag in the freezer. Roti can be frozen for up to three months without losing much of their texture or flavor.
• When ready to use, thaw the roti at room temperature or in the refrigerator. If you're in a hurry, you can microwave them for a few seconds.
• To reheat, place the roti on a hot tawa or skillet for a few seconds on each side until they are warm and pliable. You can also wrap them in a damp paper towel and microwave for 10-15 seconds.
• If you prefer a softer texture, brush the roti lightly with ghee or butter before reheating. This adds a delightful richness and keeps them moist.

• Wrap the roti in a damp cloth and microwave for 20-30 seconds. This helps retain moisture and keeps the roti soft.
• Heat a tawa or skillet over medium heat and place the roti on it. Cook for about 30 seconds on each side, pressing gently with a cloth or spatula to puff it up.
• Preheat the oven to 300°F (150°C). Wrap the roti in aluminum foil and place it in the oven for 5-10 minutes. This method is great for reheating multiple rotis at once.
• Use a steamer to reheat the roti. Place the roti in the steamer basket and steam for 1-2 minutes. This method ensures the roti remains soft and pliable.
• If you have a gas stove, you can directly place the roti on the flame for a few seconds on each side. This gives a slightly charred flavor and makes the roti warm and soft.

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

• Measuring cups: To accurately measure the flour and water.

• Measuring spoons: To measure the salt and oil precisely.

• Rolling pin: To roll the dough balls into thin circles.

• Tawa: A flat griddle or skillet to cook the roti until golden on both sides.

• Spatula: To flip the roti while cooking on the tawa.

• Clean cloth: To cover the dough and let it rest, preventing it from drying out.

• Dough scraper: To divide the dough into small balls easily.

• Pastry brush: To apply oil on the dough if needed.

Pre-mix dry ingredients: Combine whole wheat flour and salt in advance to save time when you start cooking.

Use warm water: Warm water helps the dough come together faster and makes it easier to knead.

Rest dough in fridge: Rest the dough in the fridge for 10 minutes to make it easier to handle and roll out.

Preheat tawa: Ensure the tawa is hot before you start cooking to speed up the cooking process.

Batch roll: Roll out all the dough balls at once and stack them with parchment paper in between to save time during cooking.