| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 to 8 servings |
Ingredients
- 3 1/3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 1/2 cup water
Instructions
- Sift flour, baking powder, and salt in a large bowl. Add oil and enough water until a dough forms, not too dry. Allow the dough to rest for 30 minutes, cut dough into 8 equal pieces, and form balls. Allow dough to rest for 2 minutes. Roll dough out on floured board until it measures 6 to 8-inch disks.
- Heat a griddle over medium heat, when hot brush the griddle with oil. Brush the roti disks with oil on both sides, place on cast-iron hot griddle, and cook until top starts to blister. Flip roti and cook for 1 minute more. Serve warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 294 |
| Total Fat | 5 g |
| Saturated Fat | 0 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 220 mg |
Reviews
I’ve made this recipe 3 times to eat with curry. The first time I made it, the rotis came out a bit too thin for my taste. Subsequently, I doubled the recipe and made the rotis a little thicker. I find this recipe works very well; the rotis come out soft and tasty. My family loves it.
This is not bad, but I think I am going to put Ghee in the dough next time to give it a more elasticity that I like.
Good accompaniment for curry. I’ve made this several times and prefer using mostly whole wheat flour and, like the previous reviewer, extra virgin olive oil. The changes give it a better flavor that works well with India dishes.
I made this bread to go with an Indian curry. It was fantastic. I used extra virgin olive oil, as the final flavour of the bread is affected by the oil you use. If you’ve ever made tortillas it’s similar to that but thicker.
okay