If you’re planning a trip to India, you’ve likely heard of roti. But what is it, exactly? Roti is a type of flatbread that’s popular throughout India and other parts of Southeast Asia. It’s made from wheat flour (atta), water, and salt, and it’s usually cooked on a griddle or tava. But what exactly goes into making roti? While each family has their own way of making it, there are some common steps that go into creating this classic dish.
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A Step-by-Step Guide for Making Roti, India's Delicious Flatbread
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First, the atta must be sifted to remove any lumps or debris. Then, cold water and salt are added to the atta until it forms a stiff dough. The dough is kneaded for several minutes before being divided into small pieces called chapatis. Each chapati is then rolled out into circles about 6-8 inches in diameter with a rolling pin.
Once all the chapatis are rolled out, they’re ready to be cooked on a flat griddle known as a tava. The tava should be preheated over medium-high heat before any chapatis are placed on it. Once hot enough, each chapati should be placed onto the tava for about 20-30 seconds until golden brown spots begin to form on its surface. Then, using a flat spatula or your hands (if you can handle the heat), flip over the chapati and cook for another 20-30 seconds until golden brown patches form on both sides of the bread.
From there, you can either eat your roti plain or with butter or ghee (clarified butter). Some people also like to brush their roti with oil after cooking for an extra bit of flavor and texture! You can also use roti as part of various dishes such as parathas (stuffed flatbreads) or wraps filled with vegetables and/or meat fillings served with yogurt dip and chutneys.