Q&A for How to Make Roti

Knead the soft dough and let it rest for at least 30 minutes before rolling out to cook.

Traditionally roti is only made with flour and water; some people will add a little bit of cooking oil. All other variations with baking powder, baking soda, or yeast are not considered as roti. Instead, they are considered as naan, flat bread, etc.

Eating anything can make you fat if you eat too much of it. Carbs, including roti, can lead to easier weight gain in some individuals when compared with other foods because carbs aren't as satiating as fats or proteins, leading you to consume more than you should.

Yes, you can freeze it and use it whenever you are ready for it.

Think about the word in two parts, ro and ti. Now, 'ro' is pronounced as 'row' (Jim rowed the boat to reach the shore on time) and 'ti' is pronounced as 'tea'. That's pretty simple. 'Row-tea'. Hope that helped.

It may not be quite as good/ideal, but I tried it and it worked pretty well.

A roti puffs up due to the air trapped inside. Try to roll out your roti as thin as you can without breaking it or leaving any holes. Also, try rolling it out as evenly as you can (the problem that generally occurs is thicker edges and thinner middle) so that it will puff up without being weighed down by the heavier sides.

A cast iron skillet works fine for an induction for rotis.

Don't roll it so much that it sticks to your counter-top or is hard to hold in your hands. If it's too thin, you will know, since it will be much harder to put onto the tava and may even stick together or rip. Keep it about 1-2 mm if you're really counting. It should be thin enough to be soft and fluff up, if it's thick it will turn hard quicker and will be difficult to eat.

There are many fillings, such as spiced vegetables. Many variations of the fillings exist; my suggestion is just to try a couple of them, then pick your favorites. Feel free to create your own!

Foods that are like roti include tortillas, chapatis, and flatbreads. But they all use different flours and processes to cook them.

No, not really. However, the longer you expose the kneaded dough to the air outside, the drier it will become. Making proper rotis out of dry dough is tough.

Unfortunately, cheese won't work as well as ghee or oil. You could try if you really wanted to, though.

It depends on how much wheat/atta/flour you put in. People usually start off with very little water and slowly mix it while adding more water into the dough until it feels sticky and slightly moist.

You probably left it to cook for too long. Roti needs to retain moisture to stay tender.

Usually pita bread or yufka is used to make shawarmas. However, rotis can be used if you prefer.

Around about 20 - 30; of course, it depends how big/small you make them.

Either the dough was not fully kneaded or you didn't use enough water. Use warm water when you knead, and don't leave roti out in the open for very long. Cool air makes it harder. While rolling the dough, if you have to press hard on the rolling pin, it means the dough isn't soft enough. Add some water or oil and knead for another 5 minutes.

Both give out a distinct flavor and aroma. Over a fire it will have a smoked taste like chicken.

Yes, it will be okay to use a non-stick frying pan for making roti. If the roti sticks, you can keep aside a clean cloth with a sprinkle or a spoonful of oil. You can wipe your pan with it so it is oily and won't cause the rotis to stick. Do it after you remove each roti or as needed.

It is easier if you can roll them and keep ready to be cooked one by one. If they are placed on each other, they'll stick. You can roll them halfway, not fully, and place them one over the other. Make two to three piles or rows. Thicker rotis, with some flour on it won't stick. Usually, people roll the dough while a roti cooks on the pan.

Warm water can help soften the flour. Usually people use tap water. Anything warm can soften and cold liquid hardens.

The thickness should be thinner than puri. You can make the roti of medium thickness as well. But make sure that it is not too thick, otherwise it takes more time to cook and will not puff up well. Roll into 5-6 inch diameter circle.

Yes, you can use a pan to heat and cook the individual roti. Use a nonstick pan, or grease one lightly with some oil or cooking spray.

You may not be cooking your roti on a high enough flame. Use a high flame (levels 6 - 8 on the average stove). You should also make sure that the rotis puff up completely. Don't be alarmed by the inflation, it ensures that the rotis are fully cooked inside and outside. You can deflate the rotis later.

Rotis are a type of bread served alongside curries in South-Asian Cuisine. They fall in the same culinary category as chapatis, naan, parathas, and puris. They are flat like pancakes but do not taste like them.

Most regular/commercially produced flour is refined, making it clump-free, so you probably do not need to sift it before use. However, if you normally see/feel clumps in your flour while cooking, it may be useful to pass it through a sieve before use.

Yes, however, you will need to find gluten-free replacements for ingredients like the flour/atta. Note that the lack of gluten will alter the taste of the roti, and make them much less chewy and less flavorful.

Yes, you sure can. Just be aware that it will make the dough a little sticky. If you want it to be less sticky, then add some flour and knead the dough for about 5 minutes before rolling it out the next morning.

Yes it can. The dough should be covered properly and keep at suitable temperature.