Roti Bread Recipe

Whole wheat flour: The main ingredient for roti, providing a hearty and slightly nutty flavor.

Water: Used to hydrate the flour and form the dough.

Oil: Adds a bit of richness and helps keep the dough soft.

Salt: Enhances the flavor of the roti.

When kneading the dough, make sure to add the water gradually. This allows you to control the consistency better, ensuring the dough is neither too sticky nor too dry. If the dough feels too sticky, sprinkle a little more whole wheat flour until it reaches a smooth and pliable texture.

• Whole wheat flour - Substitute with spelt flour: Spelt flour is a whole grain flour that has a similar texture and nutritional profile to whole wheat flour, making it a good substitute.

• Whole wheat flour - Substitute with gluten-free flour blend: For those who are gluten intolerant, a gluten-free flour blend can be used to achieve a similar texture.

• Water - Substitute with coconut water: Coconut water can add a subtle sweetness and additional nutrients to the roti.

• Oil - Substitute with coconut oil: Coconut oil is a plant-based oil that can provide a slightly different flavor and is suitable for vegan recipes.

• Oil - Substitute with olive oil: Olive oil is another plant-based oil that can be used for its health benefits and mild flavor.

• Salt - Substitute with sea salt: Sea salt can be used as a more natural and less processed alternative to regular table salt.

• Salt - Substitute with pink Himalayan salt: Pink Himalayan salt contains trace minerals and can be a healthier option compared to regular table salt.

• Allow the roti bread to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Place the cooled roti bread in an airtight container or a resealable plastic bag. Ensure there is minimal air inside to maintain freshness.
• Store the container or bag in the refrigerator if you plan to consume the roti bread within a week. This helps in preserving its texture and flavor.
• For longer storage, wrap each roti bread individually in plastic wrap or aluminum foil. This prevents them from sticking together and makes it easier to defrost only what you need.
• Place the individually wrapped roti bread in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When ready to use, thaw the roti bread at room temperature for about 30 minutes. Alternatively, you can microwave it for a few seconds or reheat on a skillet over medium heat until warm and pliable.
• To refresh the roti bread, brush it lightly with oil or water before reheating. This helps restore its softness and enhances the flavor.

• Stovetop Method:

  1. Heat a skillet or griddle over medium heat.
  2. Place the roti on the hot surface.
  3. Cook for about 30 seconds on each side, pressing gently with a spatula to ensure even reheating.
  4. Brush with a little oil if desired for added moisture.

• Microwave Method:

  1. Place the roti on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on high for 15-20 seconds.
  4. Check and repeat if necessary, but be careful not to overheat.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the roti in aluminum foil to keep them from drying out.
  3. Place the wrapped roti on a baking sheet.
  4. Heat for 10-15 minutes, or until warmed through.

• Steaming Method:

  1. Set up a steamer with water and bring it to a boil.
  2. Place the roti in the steamer basket.
  3. Cover and steam for about 1-2 minutes.
  4. Remove and serve immediately for a soft and pliable texture.

• Toaster Method:

  1. Place the roti directly in the toaster.
  2. Toast on a low setting for 1-2 minutes.
  3. Check frequently to avoid over-toasting.
  4. Remove and enjoy warm and slightly crispy roti.

• Mixing bowl: Use this to combine the flour and salt, and to knead the dough.

• Measuring cups: Essential for accurately measuring the flour and water.

• Measuring spoons: Necessary for measuring the salt and oil.

• Rolling pin: Roll out the dough balls into thin circles with this tool.

• Skillet: Cook the rolled-out dough on this over medium heat.

• Spatula: Flip the roti on the skillet to ensure even cooking.

• Pastry brush: Use this to brush oil onto the cooked roti.

• Clean cloth: Cover the dough while it rests to prevent it from drying out.

Prepare ingredients in advance: Measure and mix the flour and salt ahead of time to streamline the process.

Use a food processor: Quickly knead the dough using a food processor to save time and effort.

Preheat the skillet: Ensure the skillet is hot before you start cooking to speed up the roti cooking process.

Batch rolling: Roll out multiple rotis at once and stack them with parchment paper in between to save time during cooking.

Cook multiple rotis: If your skillet is large enough, cook two or more rotis simultaneously.