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Round Flatbread Roti
Roti shape
The circular shape of the roti ensures that the water molecules get heated equally throughout the surface area of the roti. This has three advantages. The roti inflates evenly throughout i.e. without burning one side, while the other side remains deflated. The roti looks amazing.
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Round Flatbread Roti
- Prep Time: 15 minutes
- Kneading: 5 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6-8 1x
- Category: Bread Recipes
- Cuisine: Indian
Description
In simple words, roti is a flatbread made with wholemeal wheat flour. It is known as “atta” in hindi. Atta is also used to make other bread, like paratha and puris in India on a daily basis. Roti is the simplest bread that is made every day in Indian households.
Instructions
- Sift flour into a bowl
- Add salt
- Rub in butter into the flour
- Gradually pour boiling water into the flour
- Use about 3/4 cup at first, then mix lightly using a wooden spoon, be careful not to get burnt.
- Then add little more water
- Make into a soft dough
- Knead for about 5 minutes
- Break off pieces, little bigger than a golf ball size
- Roll into balls
- Roll out into roti shape
- Place a non-stick pan or Thawa on the stovetop on medium heat
- Cook for 1 minute, then turn over, cook for another minute
- Then turn, place half tsp melted butter and gently smear all over the roti, then turn again
- Butter, then remove from the stove
- Wipe out the pan with a tissue before cooking the next roti
Notes
Prepared, tried, and tested by Jennifer Govender Bisnath
Roti Flatbread
Roti is a round flatbread native to the Indian subcontinent made from stoneground wholemeal flour, traditionally known as atta, and water that is combined into a dough. Roti is consumed in many countries worldwide. Its defining characteristic is that it is unleavened.
Main ingredients: Flour, Atta flour
Place of origin: India, Indian subcontinent
The roti wrap is the commercialization of roti and curry together as a fast-food or street-food item in the Caribbean. This wrap form of roti originated in southern Trinidad. It was first created in the mid-1940s by Sackina Karamath, who later founded Hummingbird Roti Shop in San Fernando, Trinidad, and Tobago.
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