Looking for Roti Recipe – Use this step-by-step recipe to make the softest Rotis.
Roti is staple in North Indian cooking (and perhaps lots of other parts of Indian cuisine too), and is made in different forms. It is a type of Indian flatbread that is almost usually made out of whole wheat flour – whose dough is flattened into circle that are then heated to form those delicious dishes we know.
What we have here is the most basic form of Roti – the plain one. But don’t mistake us – this is definitely not boring. In fact the Plain Roti is perhaps the most popular staple main course Indian dish that you can find. In fact, you will definitely find this in exquisite wedding and fine dine restaurant menus as well.
Roti making involves very simple ingredients. The trick is in making the perfect dough (using the right flour). Once that is done, you’re already half successful.
The other-half is making the perfect circle – while there are many Roti-makers today that will take out the effort of manually making Roti circles we still prefer to make it by hand to bring in that authenticity.
Roti is best eaten with a curry. Typically you’ll see Roti being served with a simple Dal curry in households (or even restaurants) but you can pair it up with any exotic vegetarian and non-vegetarian curries that you like.
Roti’s cousins – Chapathi and Phulka are thinner versions and are preferred by many people, too.
Some popular Roti varieties include – Tandoori Roti (cooked in a clay oven), Akki Roti (Rice based Roti from South India), Roti wraps or Rolls.
Other popular varieties include the restaurant favorites – Kulcha, Naan and Paratha.
Pair those soft Rotis with side-dishes/curries such as:
or Non-Vegetarian Varieties such as:
Whatever side-dish you choose, Roti will certainly bring that balance to your meal by giving everyone a nutritiuous yet tasty main-course dish.
Try this recipe below and let us know how it turned out.
Plain Roti Recipe
- 2 cups slightly coarse wheat flour
- 1/4 cups Maida
- 2 tablespoon ghee
- 2 tablespoon curd
- salt to taste
How to make:
- Knead slightly stiff dough cover and keep for 2 hours.
- Take naan sized dough and make a ball.
- Roll to a thickish roti (4-5 mm thick).
- Heat griddle (tawa) place on tawa and dry one side.
- Wet upper side with water and let the Roti puff up.
- Invert griddle and roast over gas flame.
- It will fall off when done.
- Serve hot with desired vegetables.