My Roti

    My Roti

    (67)
    4saves
    35min


    67 people made this

    About this recipe: Tender and delicious roti to go with kebabs, meat curries and shahi sabzis at your next party.

    Ingredients
    Makes: 6 

    • 275g flour
    • 1 teaspoon salt
    • 2 tablespoons vegetable oil
    • 150ml water, or as needed

    Directions
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a large bowl, sift together flour and salt. Add oil and mix in with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover and set aside for 45 minutes.
    2. Knead dough again until smooth; divide into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour to keep from sticking.
    3. Heat a tawa. Spread roti over pan and cook. Roti will cook in 40 to 50 seconds. Tiny black spots will appear when it is finished. Fold roti and serve hot.
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    Reviews and Ratings
    Global ratings:
    (67)

    Reviews in English (68)

    by
    108

    To make the rotis soft try cooking them turning the following way. The first flip right after you place them on the pan aprox 5-6 secs. Now cook this side for about 1 minute or until soft brown spots on the bottom. Now last flip for the roti to rise up a bit and its ready. I love them every time i have them.  -  22 Dec 2007  (Review from Allrecipes US | Canada)

    by
    60

    We really enjoyed these. Found it a bit difficult to roll thinly, and I was surprised by how crispy they were. The roti at our favourite restaurant is soft and pliable. Does anyone have a suggestion on how I might make these so they come out soft?  -  01 Jan 2007  (Review from Allrecipes US | Canada)

    by
    57

    Fantastic! Great bread recipe- I cooked it on a crepe skillet on high heat, and noticed that if you flip it one extra time, the bread puffs up and fills with hot air- it's great! It turned out like pita bread. Definitely a keeper!  -  31 Mar 2005  (Review from Allrecipes US | Canada)

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