Roti is a typical Indian bread that is round, flat and does not expand. While most Indian restaurants serve naan (which is a fluffy flatbread made with a starter of yeast and wheat flour and usually cooked in a deep oven), the bread is usually made with whole wheat flour and cooked on a hot flat pan. Bread is enjoyed as a daily staple made shortly before eating, and eaten with curries, chutneys (Indian condiments), and various other Indian dishes. Bread is also often used as a spoon to scoop out other dishes served together. Bread is delicious, versatile, and surprisingly easy to make by baking it yourself at home. This bread recipe will make 20-30 servings.
Ingredients
- 3 cups chapatti flour (also known as atta flour or durum wheat) OR 1 cups whole wheat flour + 1 cups plain flour
- -1 teaspoon salt (optional)
- Approximately 1 tablespoon ghee (clarified butter) or oil
- 1-1½ cups warm water (1 cup = 240 ml)
Step
Method 1 of 2: Preparing Bread Dough
Step 1. Choose flour
Traditional bread recipes call for chapati flour (or "chapatti"), also known as durum wheat atta flour. Some bread recipes simply state "atta" in the ingredient list; and it usually refers to chapati flour (indeed, the terms "bread" and "chapati" are sometimes used interchangeably as they are both typical Indian flatbreads made without yeast or developer).
- Atta/chapati flour is a finely ground whole wheat flour. This is the traditional flour choice for bread making.
- If you don't have chapati flour or can't find it, you can substitute whole wheat flour instead. However, since whole wheat flour is a heavy flour, you should consider using a mixture of half whole wheat flour and half plain flour for a texture that is close to chapati flour.
- You can even just use plain flour if that's all you have. However, if you do this, you may need to use less water. Be sure to pay attention to the consistency and texture of the dough as you mix it; this will be explained further in the steps below.
- Also, if you only use plain flour, the bread you get will not be as chewy and have a nutty taste like traditional bread.
Step 2. Choose an oil
You'll need to have a small amount of oil on hand for greasing the bread, and optionally, a little to add to the dough. You can use any oil: olive oil, vegetable oil, melted butter or ghee, but ghee is recommended.
Ghee is clarified butter, which is heated until all the water evaporates and the milk solids begin to brown. Ghee has a caramel-like taste and color with a nutty flavor, and has a very high smoke point (nearly 375°) making it suitable for frying. Ghee can be bought in Indian and Middle Eastern markets or grocery stores, or you can make your own ghee at home
Step 3. Sift flour and salt
Place the flour in a large bowl, mixer, or food processor bowl equipped with a dough spoon. Add salt, and mix well.
Step 4. Add ghee (or oil) to flour
Not all bread recipes call for adding oil to the dough, but this can add a bit of flavor to this simple bread and can also soften the texture. Add ghee to taste, until about 1 teaspoon. Slowly mix the dough until dough flakes form.
Make sure your hands are clean when you mix the dough by hand. If using a mixer, mix on low speed, and if using a food processor, turn it on several times until you see dough flakes form
Step 5. Add water to flour
Slowly start adding warm water to the dough. The dough will be lumpy at first, but as you add more water it will start to form a ball.
- Be sure not to add water too quickly; or the dough will be too sticky and you won't be able to roll it out.
- If you are using a mixer or food processor, you may have to stop several times to clean the dough from the walls of the appliance before mixing it again.
- The finished dough should be soft and slightly sticky, but still smooth so that it can be peeled off your hands. If the dough sticks to your hands, it means it's too wet, and you'll need to add a little more flour.
Step 6. Knead the dough
Once the dough forms lumps, run the mixer or food processor for a few more minutes and/or knead the dough by hand for about five minutes. This will help build the gluten protein.
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The time you need to knead the dough can vary, and depends on the strength of the kneading or the tool you're using. You will need to produce a stretchy, elastic dough that you can roll out or flatten.
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Step 7. Rest the dough
When finished kneading the dough, lightly grease the dough with oil or ghee, then cover with a damp cloth or paper towel. Let the dough rest for about 30 minutes (longer is fine too).
Resting the dough will result in a softer loaf. The gluten formed during the kneading process will flex, and the air bubbles will have a chance to escape
Method 2 of 2: Cooking Bread
Step 1. Heat the frying pan you will be using
To cook bread, you'll need a flat roaster or a cast iron skillet with a diameter of at least 20, 42-22, 9 cm, or a traditional cast iron laughing pan. Place the skillet over medium heat.
- You can test the heat of your pan by dropping a pinch or two of flour into the pan. If the flour turns brown, it means the surface of the pan is hot enough.
- Most bread recipes recommend heating your pan while you roll out the dough. But if you've never rolled dough before, it may take longer to finish, while the pan shouldn't overheat or start to smoke. So you can finish rolling the dough first, then wait for the pan to heat up.
Step 2. Prepare a tool for rolling out the dough
You will need a rolling pin and a large flat surface to roll out the dough. A traditional marble slab or chapati block is ideal, but a large wooden cutting board or even a kitchen counter will do. Lightly dust the rolling surface with flour, and keep a little more (about cup) close at hand to coat in your hands as you work with the dough. Sprinkle the rolling pin too.
Step 3. Knead and divide the dough
Take the dough that has been rested and knead for a minute or two until the dough is pliable. Divide the dough into balls of the same size (about 5 cm in diameter).
Step 4. Flatten the dough circle
Take a ball of dough and start to flatten it. Dust both sides of the dough with flour, and start rolling with a rolling pin on a flat surface that has both been dusted with flour.
- Move the rolling pin continuously to get the shape as round as possible. Imagine a clock as you roll: Roll from six o'clock exactly to twelve o'clock, then up from seven o'clock to exactly one o'clock, and so on.
- Be sure to turn the dough round regularly so the bottom doesn't stick to the rolling surface, and be sure to sprinkle flour on the dough and rolling surface as necessary.
- Make a circular dough with a diameter of about 15, 2-20, 3 cm, but make sure not to roll the dough too thin. If it's too thin, the dough may have holes or it will stick together.
Step 5. Start cooking the bread
Place the rolled dough in a preheated pan or chuck, cook for about 15-30 seconds. The bread will be ready to turn when you see bubbles forming on the top. Also pay attention to the texture on the top of the dough: the top of the dough will start to look drier as the bottom is cooking. You can also peek into the bottom of the dough with a spatula or tongs; Turn the dough over if you see brown circles or spots starting to form.
Step 6. Finish cooking the bread
Cook the opposite side of the bread for about 30 seconds. The bread will start to bubble (this is great!), but take a clean dry cloth to gently press the bread down, especially focusing on the part that is bubbling (this will help the air escape through the dough more evenly so that the dough rises more evenly and uniformly) and any loose areas. don't touch the pan.
- Don't be afraid to twist the bread so it doesn't stick or stay in one place too long. You can also flip it over to brown the other side a little more.
- Depending on how hot your pan is, you may need to cook the bread a little faster or longer per side, before turning it over. Pay close attention to how brown the bread is compared to the cooking time.
Step 7. Remove the bread and repeat with the next round of dough
Place the cooked bread on a clean, dry towel, and lightly grease it with ghee or oil, then fold the cloth over the bread. This will help keep the bread warm and soft as you continue to cook the rest of the dough.
Step 8. Enjoy the fruits of your labor
For a complete Indian feast, try making raita, curry, and Tarka Dal. Serve with the warm bread you just made!!
