Rotis
30m prep 5m cook 50m ready
Unleavened flatbreads made from wholemeal flour, salt, oil, and water. They are rolled thin and cooked on a hot tawa or pan, then finished over an open flame to puff up.
Nutrition (per serving, estimated)
Estimated based off 3 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 0.99 mg
- Iron: 0 mg
- Magnesium: 0.3 mg
- Phosphorus: 0 mg
- Potassium: 0.03 mg
- Zinc: 0 mg
Let's Cook
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Step 1.
In a large mixing bowl, combine 380g wholemeal flour, ½ tsp salt, and 1 tbsp vegetable oil. Gradually add up to 240ml water while mixing until a dough forms. Knead the dough for 5 minutes until soft and smooth. Cover with a damp cloth and let rest for 15 minutes.
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Step 2.
After resting, divide the dough into 6–8 equal pieces and roll each into a ping pong-sized ball. Flatten a ball, then sprinkle a little wholemeal flour on both sides and on your work surface.
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Step 3.
Set a tawa or medium non-stick frying pan over medium-high heat. While it heats, roll one dough ball into a flat circle, using a slight circular motion. If it sticks, sprinkle more flour on the surface or dough.
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Step 4.
Place the rolled roti on the hot pan. Cook the first side until about a quarter done (about 30 seconds), then flip. Cook the second side until light brown spots appear, slightly more cooked than the first side.
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Step 5.
Using tongs, carefully transfer the roti directly over a gas flame. It will puff up; turn it over with tongs and cook briefly until puffed more. Avoid burning or overcooking, which makes it hard. Serve immediately.
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