Monday, August 16, 2010



2 cups whole wheat/ all-purpose flour
1 cup warm water
1 tbsp oil
pinch of salt
Flour for rolling and dusting


In a large bowl, mix together flour, salt and 1/2 tbsp oil. Form at well in the middle of the mixture and add 1/2 cup warm water. Mix well and add the remaining water 1/8 cup at a time. You may need more or less water depending on your flour. Form the dough into a ball and add the remaining 1/2 tbsp oil all over the dough. Knead the dough well for approximately 1 minute. Set dough aside covered with a damp cloth for about 10 minutes. Heat a non-stick skillet, griddle or tawa on medium heat. Divide dough into 5-7 equal parts. Form balls and then flattened into disks. Dust with flour and roll out into 8-10 inch circle. Use extra flour to dust as needed. Place rolled dough onto the griddle and flip after 10 seconds or once you see tiny bubbles forming on the roti. Let roti cook for about 15 more seconds and then flip one more time to fully cook. The roti may start forming a balloon indicating it is done. Remove off griddle and smear with butter or ghee and store in a container lined with paper towels. Repeat the process for the rest of the rotis. Enjoy with your favorite curry, chutney, raita or yogurt.

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