Roti

#cuisines/indian #dishes/main #dietary/vegetarian #scalable #active-time/30-to-60mins
Servings: 6 roti

Ingredients

• 1 cup Bob's Red Mill whole wheat flour
• 3/4 tsp salt
• 4 tbsp + 2 tsp water, plus more as needed
• 1 tbsp oil

Instructions

1. Knead all ingredients together in a mixing bowl, adding water until reaching desired consistency (uniform and slightly moist). Let rest for 20 minutes under a moist paper towel.
2. Heat up a cast iron pan (without oil or ghee).
3. Divide into 6 pieces and roll out thinly.
4. To cook, place a rolled-out piece of dough in the hot cast iron. Cook until bubbles start to form, then flip and cook until brown spots appear all over, then flip again until brown spots appear on the first side. Remove and immediately brush with butter or ghee.

Journal

• Hard to get it to rise at all; tends to be very flat and ends up very hard and crispy (like a cracker) if not eaten immediately after cooking. Maybe try letting it rest for longer, or kneading more?
• 2023-08-18: made alongside Red Lentil and Coconut Milk Dal. Ended up adding 5 tbsp + 1 tsp water this time. Let sit for 20 mins and then rolled out with rolling pin and cooked in cast iron. Tasty but still pretty thin, may need to just try another recipe to find one that’s more bready
• 2023-08-24: realized that you are supposed to brush it with ghee immediately after cooking; maybe this will fix the toughness problem?