Roti is a flat bread made out of wheat flour, it can also be made from refined flour or maida but generally in almost every household in India wheat rotis or chappatis are more preferred. here I am sharing the easiest everyday roti recipe and also some tips to make softer recipes . Roti is a very basic but very important bread in Indian cuisine. Because almost all curries , gravies and even some dals are mostly eaten with rotis. Sabji roti or dal roti is a staple in lunch and dinner recipe almost all across India . Rotis made from following the plain everyday roti recipe are mostly eaten during lunch or dinner but some people also prefer to eat it for breakfast .
Different methods of making rotis
There are various methods in which you can make the roti dough and make the rotis. The one that I am sharing here is the regular,basic everyday roti recipe method , and other two methods or ways to make rotis more soft . Method no 1 is the easiest everyday roti recipe whereas, the other two methods are to be followed when you want to make very soft rotis .
Rotis are eaten with various non veg curries , veg curries Mushroom curry recipe and even with dals at times Akkha masoor dal (whole red lentils dal) . They are also used as an outer layering for wraps and rolls Paneer Kathi roll recipe. The dough is also used for making parathas . Once you make a dough. you can make different stuffing to stuff it inside the dough and make different parathas like Aloo paratha recipe , Paneer paratha recipe.
Plain everyday roti method
This is a basic roti recipe , which is made almost everyday to eat with curries , gravies or sauteed vegetables. The dough can also be used as a wrap and also to stuff and make parathas.
Ingredients for everyday roti recipe
Wheat flour – 2 cups
Salt – about 2 pinches
Water as required – about one glass
Method for making everyday roti recipe
Making the dough for everyday roti recipe
In a big bowl or a big plate in which you can comfortably mix the flour and knead the dough. I usually prefer to knead the dough in a big plate with edges. So that the flour does not fall out of the plate. Also, the bowl or the plate you are using, has to be sturdy so that kneading the dough properly becomes easy.
Wash the plate in which you are going to knead the dough. Then add little bit of water about 2 tbsp of water in it, and about two pinches of salt, and mix it well with your fingers, so that the salt dissolves in the water , that way the salt will get evenly distributed in the dough, and won’t just stay in one place.
Now before adding the flour to the water, you can sieve it. I like to make a smooth soft dough, that is why I prefer to sieve the flour, before adding it to the plate to knead it. Sieving also helps to remove any coarse particles that may be present in the flour. You can hold the sieve directly onto the plate and sieve the flour.
So, sieve in 2 cups of wheat flour to the water and start mixing it gently with your hands. Add in some water just a little bit about 2 tbsp and mix the flour and the water well. Add more water if the flour mixture is too dry.
Remember to not add all the water all at once. Just add little by little at a time, add a little water then mix the flour. Check the consistency, and then add more water if you want, that’s the right technique to add water and mix the flour. Add water and mix the flour. so that no dry flour left in the plate. So that there are no lumps and the dough does not become too sticky. Knead the dough well with the help of your palms.
The dough should not be very thin. That’s why be very careful while adding the water. You can add dry flour. If the dough is too sticky, but you will also have to adjust the salt accordingly. If you add more flour. To avoid that be careful while adding water to the flour.
Kneading the dough well is the key point here. Kneading makes the dough flexible to work with. Also if the water content and the kneading process if done right. the rotis then come out beautiful, and they also puff up really well. So, keep kneading it for at least 5 to 6 minutes till a nice solid soft dough is formed.
Add 1 tsp of oil to coat and knead the dough at the end. so that it doesn’t become dry. Kneading the dough at the end with little oil , makes it very easy to work with. Its stickiness goes away and it also doesn’t become dry if rested before making rotis
Once the dough gets done. Cover and keep it aside.
Curd in roti dough for soft rotis
For softer rotis you can add up to 3 tbsp of curd into the flour while making the dough .
Take 2 tbsp of water and 2 pinches of salt dissolve the salt properly in the water and then add the flour by sieving it on to the plate .
After sieving the flour on to the plate. You can add curd to the flour and mix it. Mix it well in the curd itself, so that you get an idea, as to how much water to add to knead it properly into a dough.
So mix it well with the curd first, and then add water little at a time, and make the dough by kneading it well with your hands. This method would require very less water compared to the previous method, as the moisture in the curd would help in binding and moistening the dough.
Whey for soft rotis
Whey is the left-over water which remains after you make paneer. When you make paneer, after collecting the curdled milk in the cheese cloth. The water from the milk remains in the vessel, beneath the cheese cloth. This water is whey. Instead of throwing away this whey water, you can use it instead of normal water to make the rotis. Rotis become very soft by adding this . The procedure and method to make rotis is the same as the one mentioned for plain basic roti. Just instead of regular water you can add the whey.
I have written an elaborate recipe to make paneer in my malai burfi recipe. Just follow the instructions given under the heading “to make paneer”. In that you will find that I have mentioned about whey water. Don’t follow the entire recipe. it is a recipe of a sweet dish. Just follow the method of making paneer from that recipe under the heading “to make paneer”. Malai burfi recipe
You can follow any of the above-mentioned methods 1 / 2 /3 . Don’t use all of them together. You can follow either one of these above-mentioned methods.
For rolling the rotis
Take the rolling board and rolling pin. Put a cloth underneath the rolling board, so that it becomes stiff. And also it does not move or slip while you are rolling out the rotis.
Take a little portion out of the dough, and make a little bigger than a lemon sized ball out of it. Smoothen the dough ball with the help of your palms.
Keep plain flour ready in a plate. Dip the ball in the plain flour and coat it well with the flour. Then keep the dough ball on the board, and roll it out in a circular shaped roti, with the help of the rolling pin.
Sprinkle some plain flour on the rolling board if the roti tends to stick on to the board.
Another way to do it , is to take a portion of the dough make a ball out of it, smoothen it with your palms , sprinkle some plain flour on the rolling board, and then roll it out in a small circle. Then apply oil onto your fingers and run them through the rolled-out circle, or take a spoon / brush and apply oil, on to the small rolled out circle.
Now fold the rolled-out circle into half, in the shape of a semi-circle, and then fold the semi-circle into half ,creating a triangular shape, then dust it with plain flour and roll it out in a circular shaped roti.
By rolling all the three side one at the time, and then rolling the middle portion to form a nice round roti. This extra folding method gives layers to the rotis. The rotis puff up well and become soft if made by this folding and rolling technique.
Choose which ever method you like to make the round roti. Now put this roti onto the hot pan, and then cook it on both sides , while flipping it. And then keep it aside.
Likewise , make more rotis out of the dough, as many as you want, roast them on the hot tawa , and keep them aside.
For roasting the rotis
Take a clean flat pan or a tawa. Put it on medium to high heat , and let it heat up before roasting the rotis. You have to roll out the rotis and heat them simultaneously. Keep it on the stove to heat up as soon as you start to prepare to roll out the rotis.
After rolling out the roti lift it very gently and put it on the pan to roast.
When you put it on the pan use a spatula to flip it. Once small air bubbles start to appear on the roti. Flip it and roast it on the other side. Don’t dab it with the spatula in the beginning itself let the rotis puff up a little bit . And then you can dab the spatula on to the area that looks uncooked.
The color of the roti slightly changes , and it puffs up. Be careful not to burn them, so flip them quickly, and roast on both the sides properly. Flip it again now. Smear the roti with oil or ghee on both sides , by flipping it, and then remove them on to a plate or in a casserole.
Your rotis are ready to serve.