Roti Bread Recipe

Whole wheat flour: This is the main ingredient that forms the base of the roti. It provides a nutty flavor and a hearty texture.

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

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

When kneading the dough, ensure that you add the water gradually. This helps in achieving the right consistency without making the dough too sticky. If the dough feels too dry, add a few drops of water at a time and continue kneading. Conversely, if it becomes too sticky, sprinkle a little more flour and knead until smooth. This technique ensures that your roti will be soft and pliable, making it easier to roll out and cook evenly.

• whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used if you don't have whole wheat flour, but the texture and nutritional content will differ slightly.

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

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

• water - Substitute with yogurt: Yogurt can make the dough softer and give it a slight tangy flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may offer a slightly different mineral content.

• salt - Substitute with kosher salt: Kosher salt can be used in the same quantity, but it may have a different granule size, so adjust accordingly.

• Allow the roti to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Place a sheet of parchment paper between each roti to prevent them from sticking together.
• Store the roti in an airtight container or a resealable plastic bag. This helps maintain their freshness and prevents them from drying out.
• For short-term storage, keep the roti at room temperature for up to 2 days. Ensure they are in a cool, dry place away from direct sunlight.
• For longer storage, refrigerate the roti for up to a week. Make sure they are well-sealed to avoid absorbing any odors from other foods in the fridge.
• To freeze, wrap each roti individually in plastic wrap or aluminum foil. This provides an extra layer of protection against freezer burn.
• Place the wrapped roti in a freezer-safe bag or container. Label with the date to keep track of their freshness.
• Frozen roti can be stored for up to 3 months. Beyond this period, they may start to lose their texture and flavor.
• To reheat, thaw the roti at room temperature or in the refrigerator. Once thawed, warm them on a skillet over medium heat for a few seconds on each side until they are soft and pliable.
• Alternatively, you can microwave the roti for 10-15 seconds, wrapped in a damp paper towel to retain moisture.

• 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 maintain 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 damp towel creates steam, which helps keep the roti moist.

• Oven method: Preheat your oven to 350°F (175°C). Wrap the roti in aluminum foil and place it in the oven for about 10 minutes. This method is great for reheating multiple rotis at once while keeping them warm and soft.

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

• Toaster method: If you're in a hurry, you can use a toaster. Fold the roti in half and place it in the toaster for a quick reheat. Be cautious not to over-toast, as it can become too crispy.

• 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.

• Rolling pin: This helps in rolling out the dough balls into flat circles.

• Skillet: A hot skillet is needed to cook the roti until brown spots appear.

• Spatula: Useful for flipping the roti while cooking.

• Dough scraper: Handy for dividing the dough into small balls.

• Clean cloth: To cover the dough and keep it from drying out while you work.

• Rolling board: Provides a flat surface for rolling out the dough.

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

Use warm water: Warm water helps the dough come together faster and makes it easier to knead.

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

Batch rolling: Roll out multiple dough balls at once so you can cook them consecutively without interruption.

Use a food processor: If you have one, use a food processor to mix and knead the dough quickly.