Roti Bread Recipe

Whole wheat flour: This is the main ingredient that gives roti its hearty texture and nutty flavor.

Salt: Enhances the flavor of the roti, making it more savory.

Water: Used to bind the flour and salt together to form a soft dough.

When kneading the dough, ensure it is soft but not sticky. If it feels too sticky, sprinkle a little more whole wheat flour until it reaches the right consistency. This will make it easier to roll out the roti into thin circles and achieve an even cook on the skillet.

• whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used if you don't have whole wheat flour, but it will result in a slightly different texture and flavor.

• whole wheat flour - Substitute with spelt flour: Spelt flour is a good alternative that provides a similar nutty flavor and nutritional profile.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt, offering a slightly different mineral content and flavor.

• salt - Substitute with kosher salt: Kosher salt can be used as a substitute, but you may need to adjust the quantity slightly due to its coarser grain.

• water - Substitute with milk: Using milk instead of water can add a richer flavor and softer texture to the roti.

• water - Substitute with buttermilk: Buttermilk can add a tangy flavor and tenderize the dough, making the roti softer.

• Allow the roti to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Place the cooled roti in an airtight container or resealable plastic bag. If stacking, separate each roti with a piece of parchment paper to avoid sticking.
• Store the container or bag in the refrigerator for up to 3 days. For longer storage, freezing is recommended.
• To freeze, wrap each roti individually in plastic wrap or aluminum foil. This helps maintain freshness and prevents freezer burn.
• Place the wrapped roti in a resealable freezer bag or airtight container. Label with the date to keep track of storage time.
• Freeze for up to 2 months. When ready to use, thaw the roti at room temperature or in the refrigerator overnight.
• Reheat the roti on a hot skillet or in the microwave. For skillet reheating, cook on medium heat for about 1-2 minutes on each side until warm. For microwave reheating, wrap in a damp paper towel and heat for about 20-30 seconds.
• Enjoy your roti with your favorite curry, vegetables, or meat dishes.

• Stovetop Method: Heat a skillet or griddle over medium heat. Place the roti on the hot surface and cook for about 30 seconds on each side, pressing gently with a spatula to ensure even heating. This method helps retain the roti's soft texture and slight crispiness.

• Microwave Method: Wrap the roti in a damp paper towel and place it on a microwave-safe plate. Heat on high for 15-20 seconds. The moisture from the paper towel will keep the roti from drying out.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the roti in aluminum foil to prevent them from drying out. Place them in the oven for about 10 minutes. This method is great if you are reheating multiple rotis at once.

• Steaming Method: Place the roti in a steamer basket over boiling water for about 1-2 minutes. This method ensures the roti remains soft and pliable, perfect for wrapping around vegetables or meat fillings.

• Toaster Method: If you have a toaster oven, place the roti directly on the rack and toast on a low setting for 1-2 minutes. This method can add a slight crispiness to the roti while keeping it warm.

• 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.

• Rolling pin: Helps to roll out the dough into thin circles.

• Skillet: A hot surface to cook the rolled-out dough until golden brown.

• Spatula: Useful for flipping the roti to ensure even cooking on both sides.

• Damp cloth: Keeps the dough balls moist while you work on rolling them out.

Pre-measure ingredients: Measure out the whole wheat flour, salt, and water ahead of time to streamline the process.

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

Batch rolling: Roll out multiple dough balls at once and stack them with parchment paper in between to speed up cooking.

Preheat the skillet: Ensure the skillet is hot before you start cooking to reduce cooking time.

Store dough in fridge: Make the dough ahead of time and store it in the fridge for up to 24 hours.