Roti Bread from India Recipe - Allrecipes.com
Roti Bread from India Recipe
  • READY IN 45 mins

Roti Bread from India

Recipe by  

"A an unleavened griddle bread from India which is similar to pita bread. It is also known as roti. Ideally, I use the traditional Indian roti griddle called a 'tava.'"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. In a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides. Turn the dough out onto a well floured surface. Knead until smooth and pliable, about 10 minutes.
  2. Preheat an unoiled skillet or tava to medium high heat. Divide dough into 12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece into a 6 to 8 inch diameter round.
  3. Cook the roti for 1 minute before turning over, then turn again after another minute. The roti should have some darker brown spots when finished. Best served warm.
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Reviews More Reviews

Most Helpful Positive Review
May 22, 2006

lots of ways to make roti I guess... My grandma never used oil in the recipe and only does 1 flip. She first has the roti on the tava or frying pan at medium heat until 1 side is done while pressing the edges down into the pan with a tea towel because the edges cook last. She then turn the raw side down on a cooling rack set over another oven element that is set to high. If the first side is done properly the roti fully inflates on the wire rack set over the heat.

 
Most Helpful Critical Review
Mar 20, 2008

the measurements in this is wrong. one cup of water is needed, not 3/4. this will make for a more tender roti. also no oil is needed for good roti. use any type of flour you want. don't over cook.. 30 seconds on each side is fine... otherwise when they cool, they turn really hard. good luck

 
Oct 29, 2007

You could use butter instead of oil. It will make the rotis softer after they are cooked. Take care not to handle the dough too much.Also,brush the roti with ghee or butter, it makes it softer and it tastes really good. While rolling,it helps to lightly dust the rolling board and pin with some flour, so that it doesn't stick.

 
Dec 13, 2011

I've been making these for years, and I don't use oil. I use whole wheat flour. After you mix all the ingredients let it rest covered for 20 min. Divide into balls sprinkle counter with flour. Take care when making balls, turn the edges under and when you roll out don't put any wrinkles in it as it will effect the final outcome in the oven. If there are no wrinkles it will puff right up, if there are wrinkles, they won't puff up. Turn pan onto med high heat and oven at 450 degrees , when the edges start to turn up, flip and do the same to other side. When second side edges have turned up take out of pan and place in oven, turn on the oven light and watch the show. It's incredible, it puffs up into a big ball of air.. 30 seconds later remove from oven and pat down to let the air escape and butter it. These are used to scoop your curry meats and basmati rice. Excellent. The nex day, I like to take a left over Roti and cold curry chicken and sauce over some rice and roll up. So Good.

 
Dec 10, 2003

gr8

 
Jan 22, 2005

I can't believe how something so simple can taste so good! I used half bread flour and half white whole wheat flour. I halved the recipe because I didn't want lots of leftovers...I'll never do that again! Husband loved it with tandoori chicken and red lentil dahl. Kids had it sprinkled with cinnamon sugar for dessert. Yum!

 
Oct 22, 2004

Bravo! I used all whole wheat flour. Quick and delicious!

 
Mar 31, 2005

Very good. A note to NIVES123 - Roti is eaten with the meal (used to scoop up your dal, curry, etc.), it's not supposed to be sweet.

 

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Nutrition

  • Calories
  • 119 kcal
  • 6%
  • Carbohydrates
  • 22.8 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 98 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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