3 Ingredient Indian Flatbread – Roti
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!
- 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!