Roti Bread in 10 Steps

Roti bread is a staple in South Asian cuisine which goes with almost everything, including this yummy red lentil soup. I make the dough in my bread machine, but you can also knead it with hands. When the roti is cooking on the stove you will have to turn it twice to ensure that it cooks evenly.

Ingredients:

3 cups of flour (I use Golden Temple Durum Atta Flour)
1 1/2 cups of water

Step 1: Once the dough has been formed, put it in an airtight container and let it rest in the refrigerator for at least 30 minutes. The dough can also be stored in the refrigerator for 3 days.

Step 2: Divide the dough into equal portions, use dry flour so the portions don't stick to your hands or the surface.

Step 3: Make a round ball.

Step 4: Flatten the balls into round discs, as shown in the picture.

Step 5: Roll the discs out using a rolling pin. Don't forget to dust the surface with flour so they don't stick.

Step 6: Heat a flat frying pan on medium-high heat. Have two clean dishtowels ready. You will need one to press down on the roti when it's cooking on the stove, and one to store the rotis, so they remain soft. I bought these dishtowels from Ikea.

Step 7: Put the rolled out bread on the hot pan. When it starts to change color and the dough can hold its form, turn the roti over (first turn).

Step 8: Now the goal is to cook the roti completely on this side before you flip it over the second, and last time. Turn the heat down to medium.

You have to keep checking.

Once you start noticing these bubbles, and the roti starts to look like this it's ready to be flipped over.

Step 9: Use a dishtowel to press on the sides.

Step 10: The roti is ready when it looks like this.

Cover the roti with the other dishtowel.

Note: It took me a while to master the art of roti making. I hope you will find these instructions helpful.