Roti is a round, flat, unleavened Indian bread. It is different from naan because naan contains yeast.
Ingredients:
- 3 cups All-purpose flour
- 1 tsp Salt
- 1 Tbsp Olive Oil
- 1½ cups Warm Water
Directions:
- Place flour into a large bowl or stand mixer along with salt.
- Add Olive Oil into the bowl and mix on slow for a few seconds.
- While mixer is on low, add water slowly. You may have to stop on occasion to scrape down the sides of the bowl before mixing.
- The finished dough should be soft and slightly sticky. You should be able to peel it off your hand. If it sticks to your hands, it is too wet, and you should add a little bit more flour.
- Add your kneading paddle to the stand mixer and knead for 5 minutes.
- Remove the dough and brush it lightly with Olive Oil. Cover the dough with a damp paper towel or cloth. Let the dough rest for 30 minutes. It can rest for up to 2 hours. Just make sure your paper towel is still damp to prevent sticking.
- Heat a cast-iron skillet over medium high heat. Cast iron should be a diameter of at least 8-9 inches.
- You will need a large flat surface for rolling the dough. Lightly dust the rolling surface with flour, and keep a small amount (about a ¼ cup) nearby for dusting on your hands as you work with the dough. Powder your rolling pin as well.
- Take the rested dough and knead it for a minute or two until the dough relaxes. Divide the dough into even balls of the same size (approximately 2″ in diameter).
- Take one ball and begin to flatten it between your palms. Lightly dust both sides with flour, and begin to roll out the ball on your powdered surface with your powdered rolling pin. You want an even roll with a diameter of 6 – 8 inches.
- Place your flattened dough on the hot pan for 15-30 seconds. The roti will be ready to be flipped when you start to see bubbles form on the top side. Observe the texture on the upside as well: it will begin to appear more dry when the underside is cooked. Flip it when you see brown spots and cook the other side for 15 – 30 seconds.