Rotis or Chapathis, are griddle baked flat bread made on a daily basis, sometimes more than once a day, either to dunk into gravies or curries, or as a wrapping for stir fries. Often eaten as is, hot and puffy off the griddle, they are quick to cook and nourishing to eat!
We need, Ingredients:
- Wholemeal Finely Ground Flour (Atta) – 2 cups
- Water – 3/4 to 1 cup
- Salt, a dash
(Often, a spoonful of oil is added to the dough but, I do not.)
- Mix the flour, salt and water to make a soft dough. Knead well and allow dough to rest covered with a damp tea towel for 30 minutes.
- Heat a flat pan or griddle on slow flame.
- Divide the dough into balls.
- Roll out into rounds approximately 8″ circle and place on the hot griddle.
- As soon as golden brown raised spots appear, flip over and let the other side cook for a minute till light brown spots appear on a high flame.
To make soft rotis cook quickly on a high flame, longer cooking turns them crisp.
Enjoy hot plain, or spread with flavoured oil or, dunked into your favourite gravy!
Please tell me what your favourite version of flatbreads are below 😀