This Indian unleavened bread made from whole-grain stone-ground flour is the perfect accompaniment to curries and chutneys. Keep warm, buttered,and stacked rotis covered with a foil or a cloth until serving time to keep them from drying out. Traditionally made on a tawa, roti can also be made on a griddle.
- Cook Time
- Prep Time
- 10-12 RotisServings
- 2 cups whole wheat or graham flour
- 1 teaspoon salt
- 1 teaspoon vegetable oil
1. Combine flour, salt and oil in a large mixing bowl; mix well.
2. Add water, a little at a time, continuing to mix until dough comes together (easiest to do by hand!).
3. Knead the dough until smooth ball forms (dough will not be very soft).
4. Cover; set aside for 30 minutes to rest.
5. Form 1-inch balls of the dough. On a floured surface, roll out dough to a very thin 6-inch circle.
6. Place a flat, ungreased griddle on the stove on medium-high heat. When griddle is hot, place a rolled-out roti on the griddle.
7. When bubbles are visible on the roti (about 2 minutes), turn it over and cook for another 2 minutes.
8. If using a gas stove, use tongs to place roti directly on the grates above the flame. Leave over flame for a few seconds until roti puffs up. Turn it over and leave over flame for another few seconds. Transfer to a plate and butter the softer side.
9. Repeat with remaining balls of dough, stacking buttered rotis against each other in a pile.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2014 SUBSCRIBE NOW