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Roti


Ingredients:

  • 2 cup whole wheat flour + ¼ cup extra for rolling
  • ½ teaspoon salt
  • ¾ cup to 1 cup Hot water
  • 2 tablespoon Refined oil

Method:

  • In a bowl, add whole wheat flour, salt and water and combine well to form a dough.
  • Keep a side,until they become smooth
  • Set aside in lightly greased bowl rolling the dough so that dough get  coat with oil , this will prevent dough from drying. Keep aside for 15-20 minutes.
  • Divide the dough into 12 equal pieces and roll them into round ball. Dump it into a bowl with ¼ cup flour you kept aside for rolling. 
  • Using a roller, spread the dough into 6 inch thin round. Make sure to spread really thin, with a thickness of  credit card or around  ½ inch.  Also dust the  extra flour , so that  you won’t see any burnt flour in the griddle.
  • Once you spread   half of the dough  heat a griddle or tawa. When you sprinkle water it will sizzle and jumps that is sign that your girdle ready. 
  • Carefully place  the spread disc and cook for a minute or until you will blisters or bubbles on the top, flip and cook the other side too for another 1 minute or until you see brown spots on both side. 
  • While cooking the second side make sure to press the dough with a spatula that will help to retain steam inside the dough and chapati will puffs up. 
  •  Enjoy chapati with side dishes.

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