Roti is a very simple and easy flatbread made with 2 basic ingredients: whole flour and water. I grew up eating this flatbread almost everyday. My Mom mixed and kneaded the dough fresh every evening and the Roti was made and served hot and fresh at dinner time. The fresh-bread smell of the Roti cooking permeated throughout the house every night.

Mix and knead the dough then allow it to rest in the refrigerator for an hour before making the Roti flatbread. When ready, spit the dough into small balls and then roll each dough ball into an even, flat circle using a rolling pin.

Roti is traditionally cooked on a flat, heavy griddle or skillet (a cast-iron skillet or crepe pan) on medium-low heat. I cooked mine on the BBQ because on a hot summer day it just felt right. Regardless of what the Roti is cooked on, the method is the same. It’s flipped 2 times and if rolled evenly it fluffs up like a ball, if not, don’t worry it tastes just as delicious.

Place the rolled roti on the hot skillet. Flip it first when slightly cooked on the bottom side. You will recognize this when the roti changes colour and becomes darker on the top side. Flip the roti a second time and let it cook completely on the second side. You will recognize this when the roti is golden brown on the bottom side. If the roti puffs, simply use a spatula and press on the puffy parts to cook until the bottom side is also a golden brown. Remove from heat (butter it if desired) and serve fresh or stack on a plate.

Homemade Roti Flatbread

Servings

Ingredients

• 2 Cups Whole wheat four Extra for rolling the Roti
• 3/4 -1 Cup Water
• Butter or Ghee Optional

Servings Ingredients 2 Cups Whole wheat four Extra for rolling the Roti 3/4 -1 Cup Water Butter or Ghee Optional

Instructions

1. Place the flour in a large mixing bowl and add 3/4 Cup water slowly, stirring constantly with a wooden stick until the dough begins to come together and starts to form a ball.
2. Knead the dough with your hands for a few minutes, adding a little flour if it is too sticky and little water if it’s too tough. If you prefer, you can turn the dough onto a floured surface and knead it there instead of in the bowl. The dough should be soft and pliable and not sticky to the touch. Cover and let rest in the refrigerator for hour.
3. Remove the dough from the refrigerator and divide into 12-14 equal balls and roll each ball between your palms to make it round and smooth, removing any cracks.
4. Flatten each round dough ball and dust both sides with dry flour and roll into circles. Keep dusting with the dry flour to keep the Roti from sticking to the rolling surface.
5. Place a flat griddle or skillet on medium-high heat and let it get hot. If using the BBQ clean and spray the grill with a little oil to prevent sticking. Place the rolled Roti on the pan/grill and let cook for 15-30 seconds until small bubbles form on top side. Using tongs, flip the Roti. You don’t want the first side to cook too much.
6. Cook the opposite side about 30-40 seconds more than the previous side. Use your tongs to turn over the Roti and see how much it has cooked and if there are golden brown spots all over, then it has cooked enough and turn it over so that the first side can cook until it too is golden brown. If evenly rolled the roti will puff up at this time. Cook until both sides are golden brown.
7. Option to spread butter or ghee on one side of the Roti. Serve hot and enjoy!