EDIT

Serves: 12 Rotis

Cook Time: 1 hour

INGREDIENTS:

• 2 cups of flour

• ¾ cup of water

• 1 tbsp of oil(Vegetable or Extra Virgin Olive oil, your choice!)

• ½ tsp of salt

INSTRUCTIONS:

⋄ Step 1:

Using a large bowl, add 2 cups of flour, ½ teaspoon of salt, 1 tablespoon  of oil, and gently mix. Slowly pour in your ¾ cup of water as you mix everything together to form your dough.

⋄ Step 2:

Lightly dust your flat working surface with flour so the dough does not stick to the surface. Place dough on the flat surface and knead for a few minutes, until your dough is smooth and free of cracks. Intermittently add water if the dough feels too clumpy or add flour if the dough feels too runny.

Place your dough back in your bowl, spread some oil on top to keep the dough from drying.

Cover your bowl and let it rest for 30 minutes. 

⋄ Step 3:

After resting, lightly dust your flat working surface with flour. Place dough on your surface and form the dough into 12 small balls. Place your dough balls in a bowl, cover and let rest for 5 minutes.

⋄ Step 4:

After resting for 5 minutes, lightly dust your flat working surface with flour. Take a ball and place it onto your surface and work the dough into a ½ inch thick disk using your fingers. Apply even and gentle pressure working from the center outwards rotating the dough to achieve a consistent thickness. 

⋄ Step 5:

 Sprinkle flour on top of your dough "disk" and using a rolling pin, roll out until thin and round (roughly ¼ inch thick). Spread a little oil on top. 

⋄ Step 6:

Using a large pan, add a tablespoon of oil, and spread around on medium-high heat.

Once the pan is hot, add your rooti onto the pan, flipping occasionally (about every 30 seconds) and gently pressing down on the middle with your spatula for an even cook in the middle. Add more oil if desired.

Your rooti is ready when both sides are evenly cooked, with light spots of brown scattered on both sides. 

Enjoy with your favorite curry or a delicious omelette. 

From our kitchen to yours,  Bismillah.