Small Batch Soft Roti (Indian Flatbread)
Small Batch Soft Roti (Indian Flatbread)
AR
ArtisanCorn4205
This small batch roti recipe is perfect for intimate dinners or cozy nights in. Designed for just 2-4 servings, these whole wheat Indian flatbreads are soft, tender, and puff beautifully on the stovetop. The key is to knead the dough well and allow it to rest, ensuring the rotis are pillowy and pliable. Serve them hot, stacked in a towel to trap steam, and enjoy alongside curries or use as a base for wraps. With minimal ingredients and no special equipment needed, you’ll have fresh, homemade roti in under 30 minutes!
Ingredients
Instructions
  1. In a medium mixing bowl, combine whole wheat flour and salt. Mix well.
  2. Add 1/3 cup warm water and oil to the flour. Stir with your hand or a spoon until a shaggy dough forms. If too dry, add water 1 tablespoon at a time until a soft but not sticky dough comes together.
  3. Knead the dough in the bowl or on a lightly floured surface for 5-7 minutes until smooth and pliable. Cover with a damp towel and let rest for at least 15 minutes (resting relaxes gluten for softness).
  4. Divide the dough into 4 equal pieces. Roll each piece into a ball, then flatten slightly.
  5. On a lightly floured surface, roll each ball into a thin circle, about 6 inches wide and 1/16 inch thick. Dust with flour as needed to prevent sticking.
  6. Heat a cast iron pan or heavy skillet over medium-high. When hot, place one roti on the pan. Cook for 30-45 seconds until bubbles appear and the bottom gets light brown spots.
  7. Flip with tongs and cook another 30 seconds, pressing gently with a clean towel or spatula for full puffing. Flip and cook for 10 more seconds if needed for extra color.
  8. Stack cooked rotis in a clean towel to keep warm and soft. Brush lightly with oil while warm if desired. Repeat with remaining dough.
  9. Serve warm with your favorite curry, dal, or use as a wrap.