Roti

Roti - I always make chapathi at home, not Roti. What is the big difference? Both are the same, at least many of us think like that. I have seen my mom making chapathi. She makes really very very soft chapathis which I have not mastered to date. Ok coming to the difference, chapathi has to be softer than roti and roti is a little bit thicker than a chapathi. That's what at least, I guess. The softness of the chapatis is achieved by adding lukewarm water or milk, oil, or ghee to the dough and even the process of kneading and resting the dough has a lot to do with the softness. Also, oil or ghee is applied during the cooking process which is not required for making roti. 

What is required:

Wheat flour - Either store-bought or homemade. I'm using Pillsbury organic atta.  Sometimes I use pro-nature organic atta. If making at home, I buy samba godumai or Emma wheat and give the same for milling in the local mill. In that case, I grind and store only the sufficient quantity required for a month or so, as samba godhumai tends to spoil easily.

Fine pink salt is used.

Water for kneading

Cold-pressed sunflower oil and ghee are used. Any oil can be used. I sometimes use extra virgin olive oil for smearing over the rotis.

Method:

Knead the dough.

Rest the dough for 20 to 30 minutes.

Roll the dough and cook on a tawa.

Apply oil or ghee while still hot.

Accompaniments: Serve it with any dry curry or a gravy-like methi matar malai paneer that I served. Goes well with south Indian kootu or kurma.

Storage: 

Dough:

Store the dough in an airtight container for future use. Discard any foul-smelling or the dough which has turned dark. 

Roti:

Wrap the roti in a cotton cloth and store it in an airtight container in the fridge. Use preferably the next day itself.

Reheat:

Bring the roti to room temperature and reheat them in a tawa by applying some oil or ghee.

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Equipment required: Tawa, rolling pin and board, soft cotton cloth.

Recipe

Roti

Total time taken: Kneading time + resting time = 45 minutes.

Cooking time for each roti  - 5 minutes

No. of servings: 10

1 cup = 240 ml

1 tsp = 5 ml

Ingredients with measurements:

Whole Wheat flour or Atta - 2 cups

Salt - 1 tsp

Water - 1.5 cups

Cold-pressed sunflower oil - 2 tbsp

Ghee  - for smearing

Directions:

1. Take the flour in a bowl. Add salt to it.

2. Add water in stages and knead into a smooth dough. It will take at least 15 minutes to acheive the same.

3. Add oil and knead again for a minute or so.

5. Cover the dough and give 30 minutes of resting time.

6. Make small lemon-sized balls out of the dough.

7. Roll each ball into a circle which is not supposed to be very thin.

8. Heat a tawa, place the roti, when you see air bubbles on the surface, flip over the roti to the other side, you will notice some brown spots on the flipped side.

9. Press the roti with the help of a cotton cloth all over. This helps in puffing the roti up and helps in even cooking. Press especially on the corners as well.

10. Now flip the roti again, you will again see the brown spots on this side also. Press and cook for a minute till the roti is done on both sides with golden brown spots.

11. Remove from the tawa and apply ghee or butter or oil on both sides.

Note:

• Place the roti when the tawa is really hot. If you drizzle some water, it should produce a sizzling sound.

• Always keep the flame medium-high. If the flame is low, the roti will become like papad or If it is high you will get burnt spots(like the one in the 3rd pic)