Roti bread is an unleavened griddle bread from India that is similar to pita bread. Ideally, I use a traditional Indian roti griddle called a tava.
Ingredients
- durum wheat flour: 2 cups
- water: 0.75 cup
- vegetable oil: 1 Tbsp
- salt: 0.5 tsp
Metric Conversion
Stages of cooking
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Stir flour, water, oil, and salt together in a medium bowl until well combined and pulling away from the sides. Turn dough out onto a well-floured surface and knead until smooth and pliable, about 10 minutes.
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Divide dough into 12 equal pieces. Form each piece into a round. Working with one round at a time while all others are covered with a damp cloth, flatten with the palm of your hand, then use a rolling pin to roll into 6- to 8-inch diameter circle.
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Heat a dry skillet or tava over medium-high heat. Cook one roti at a time in the hot skillet until golden with some darker brown spots, about 1 minute per side, As it cooks, roll the next roti. Serve warm.
