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Roti
Roti is a traditional Indian recipe for a classic unleavened flatbread that's fried and generally served with paneer (curd cheese) based dishes. The full recipe is presented here and I hope you enjoy this classic Indian dish of: Roti.
prep time
15 minutes
cook time
10 minutes
Total Time:
25 minutes
Additional Time:
(+2 hours resting)
Serves:
8
Rating: 
Tags : CurryVegetarian RecipesBread RecipesIndian Recipes
Roti is a classic Indian unleavened
flatbread made with chapait flour (a blend of wheat and malted barley flours) that's a traditional accompaniment to Indian
curry dishes (particularly paneer-based dishes).
Ingredients:
350g chapait flour
240ml water
140g chapait flour spread on a large plate
ghee for brushing the finished bread
Method:
Combine the chapait flour with the water to form a dough. Knead well in the bowl then cover with a cloth and set aside for about 2 hours to rest. After this time turn the dough onto a lightly-floured work surface and knead well. Divide the dough into 6 equal pieces then for each piece flatten on a lightly-floured surface with your hands before rolling out into thin patties about 12cm in diameter (ideally you should try and make the edges thinner than the middle). Repeat the process with the remaining dough pieces.
Pre-heat a cast-iron frying pan over medium heat. Coat the roti in a little ghee on all sides then press into the plate of chapait flour. Place the flatbread on the frying pan and when the colour changes on the top and bubbles appear turn it over with kitchen tongs. When both sides have been cooked remove the roti and set aside.
If you want to keep the rotis warm as they are cooked place them in a towel-lined bowl. Serve hot, either as they are or topped on one side with a little ghee or butter.
For the full collection of curry restaurant dishes on this site, see the: Restaurant-style Curries page
