Indian Roti Recipe is the main food in Indian Cuisine. It is the best source of protein. Soft roti goes well with a variety of vegetables like vegetable with gravy or dry vegetable. Mainly ingredient of roti is whole wheat grain flour but you can try with your favorite flour.  Best which I found is roti of multigrain flour.

FAQ

What is Roti ?

Roti is Indian style bread. Roti can be consumed in lunch and dinner. Indian’s love to eat roti in breakfast too. Moreover, Roti is considered to be the healthy food. 

Is roti vegan?

Yes, Roti is vegan unless you apply butter or ghee on it.

Is roti gluten free?

No, It contain whole wheat flour. You can try some gluten free recipes here.

How can I make roti fast?

Some times when you are running out of time. You can make the dough and store in fridge. Make sure it is in air tight container and you finish it within 2 days .

Is roti bread healthy?

Absolutely, Roti is healthiest and also good source of nutrition.

Why is my roti rubbery?

Make sure you use whole wheat flour. Sometime the flour you buy is not 100% wheat (mixture of all purpose flour). Buy only reputed brand and whole wheat flour appears light brown in color.

Roti goes best with

Kadai Paneer

Okra with gravy

Paneer Palak (spinach)

Egg Korma

How to make Roti Dough

• Firstly , take a bowl or any vessel which is deep for kneading dough.

• Add 2 cups of whole wheat flour, add some water progressively.
• Tip: Do not add all water at once this will result in too wet dough.
• Start kneading, until flour absorbs all water then add little water and repeat.

• When you feel no water is needed then stop, consistency should be like shown in the photo.
• Tip: Just like pizza dough. Though additional left water.

• Now roll the dough in circular motion to form large ball and keep it aside for 5 minute.

How to make soft Indian Roti

• Start with heating tawa/pan.
• Place tawa/pan on medium heat and wait until it is warm enough to start.
• Tip: To check hold your 1 feet above to feel heat if you can feel warm it is time to start.
• Take a small amount of dough to make and roll it between your palms, make a small ball with a soft surface.

• Dust some flour on base and above the dough ball before you start rolling for making roti. This will prevent dough from sticking on the roller and base.

• Tip: You can use a chopping board as a base for making roti 🙂
• Start rolling with a roller to give desired shape and length to roti.

• Tip: Make sure it is not too thick or too thin. 
• When rolling if you feel it is getting sticky with a roller or base you can dust some more flour and start again.
• Tip: It is required to dust some flour in a regular interval of time.
• Moreover, when you find it you reach the desired thickness and length of roti. It’s time to move roti to pan/tawa.

How to Roti is cooked

• Tip: Place roti smoothly on the pan without any folding.
• Afterwards when the side facing pan is lightly cooked flip it to the other side.

• Tip: Roti facing pan is side 1 , which has to be lightly cooked as compare to other side (side 2)
• Likewise, allow the side 2 of roti to cook till golden brown spots are formed on side 2
• Tip: Likewise, keep on checking for golden brown spots by lifting and peep it with tongs.
• Furthermore, when golden brown spots appear on side 2 (golden brown) of roti. It’s time to flip the roti back to side 1.

• Tip: Side 1 (lightly cooked) of roti is the side, which you placed on the pan for the first time.
• After Flipping back to side 1, let the roti to puff.

• Tip: If it doesn’t puff up automatically then you can use cloth to press and rotate to make it manually.
• Caution: Make sure you have a big ball of cloth to prevent your hand from burning with gas inside roti.

• Afterwards, when you roti is done transfer it to another plate (plate with tissue on it) with the help of tongs.
• Tip: Tissue will help to absorb the excess of water after roti cools down.

Tips for Making Soft Indian Roti:

• You can also add butter to the surface of roti this makes the roti soft.

• Puffing of roti is not easy, it come with practice (for me took a week of regular practice)

• Please be careful the gas in roti (After puffing) is damn hot, sufficient to burn your hand. Using thick cloth or microwave gloves also helps, if you are a beginner.

• While making dough you find consistency is too thin or wet, add some dry flour and knead until it mixes up.

• Proper Puffing comes with proper cooking on either side of roti (Side 1 lightly , side 2 golden brown) .

Let me know if any further help is required 🙂

Love the post or tried some?

Furthermore, Motivates us to bring something new for you, for latest update connect with us on Facebook and Instagram.

Now you can Join us by submitting your recipe & we will post it for you, simply click on submit recipe on top menu bar. We are waiting…….