Roti bread

I decided to try making Roti bread this weekend. Roti bread is an Indian flat bread and if you’ve ever gone to Flat Top Grill (a local stir fry place in the Chicagoland area) you can choose to get Roti bread on the side which they cook on their flat top grill. I searched a bunch of recipes on line and picked pretty much the easiest. The only thing I did differently was use olive oil vs. ghee (which is a clarified Indian butter). That might make it more authentic, but either way, it turned out great.

You will need:

250 grams of whole wheat flour
1TB. oil or ghee
1 tsp. salt (optional)
water to knead the dough
More flour for rolling out the dough so it doesn’t stick

In my kitchen aid mixer, I added the flour (I actually used all purpose flour because I didn’t have any whole wheat flour). 250 grams is about 2 1/4 cups of flour.

Add the salt and oil to the flour. I used the dough hook on my mixer and just started adding water until all the flour was absorbed and it looked like pizza dough.

Let it rest in a covered bowl about 30 minutes.

Take a small amount of dough and roll it into a smooth ball between your palms. Place the dough on a flat surface dusted with flour and roll out into a thin circle. I used a griddle lightly coated with Pam cooking spray. I did brush some olive oil on either side of the bread.

It only takes a few minutes to cook. Cook for about 30 seconds on each side, flipping so it doesn’t get overcooked. As in the picture, once the bread gets browned a little on each side its done.

You can eat these plain, add cheese, use it as bread for a sandwich, serve it with stir fry, or whatever you want.