- Out of 450 grams of flour, set aside 200 grams to use for dusting and shaping of rotis.
- Use a deep bowl to place the rest of the flour and add salt into it.
- Add water into the flour containing bowl gradually and start to mix. Remember to add water little at a time. Over addition will result in a tacky dough.
- Start kneading as you keep on adding water. Continue until you have achieved dough that is soft and smooth.
- To make softer chapattis or rotis you can knead longer.
- Take a small portion of dough and make a ball.
- Sprinkle some of the dry flour on the rolling board and flatten the ball into thin discs with the help of a rolling pin. You can dust flour to make rolling smoother.
- Heat a griddle and place the rolled dough on the surface.
- Let it cook for about 15 seconds before you turn it over with a pair of tongs.
- Cook the other side in a similar manner. As soon as you see brown spots on the underside, your roti is cooked.
- Take it off of the griddle and brush with butter if you wish.
Roti is a very common type of bread in the Indian subcontinent and a popular staple food in India, Pakistan, Bangladesh, Nepal, Sri Lanka, East Africa and the Caribbean. It has several other names like chapatti, safati and roshi.
Roti is now a well known food item in the West as expatriates from the Indian Subcontinent have served as a source of stretching South Asian culture across the globe.
The literal meaning to roti or chapatti is “slap.” The name was given due to the traditional technique of turning dough into a thin and round disc like shape using palms. Tradition of roti can be traced back to 16th century to the times of Mughal Emperor Akbar.